Chicken Curry

SpicySpicy Served HotServed Hot Non VegetarianNon Vegetarian
Very Good based on 48 Ratings

Listed in : Non-Vegetarian , Non-Vegetarian Chicken , Non-Vegetarian Curries , Non-Vegetarian Gravy , Must Try , Non-Vegetarian Lunch

This classic Chicken Curry recipe really takes me back to my childhood. It reminds me of spending perfect Sundays at my Grandma’s house. Every time I make this dish it takes me back to our weekly family gatherings. Uncles, aunties and cousins would congregate at my grandma’s home every Sunday without and whilst all the ladies would be busy helping to cook up a grand feast in the kitchen all the men would be catching up on the latest business gossip or discussing the most recent sports headlines over chai (general man stuff !) I was always in charge of kneading the chapati dough and I took my given duty very seriously, ensuring I had made enough and constantly pressing on the dough to check the consistency of it was just right. We always made a plethora of dishes, with plenty of fragrant cumin rice and rotis to go round, at least’s the Indian way! The aroma of the chicken curry dish would always pull me in immediately and I would scurry in-between family members to make sure I could land myself a generous portion before anyone else. Thinking about it, my eating habbits haven’t changed much since then..this still happens to this day!


Servings: 6
  • Chicken, Meat And Skin And Giblets And Neck, Raw, Boneless Chicken 500g boneless chicken (thigh cut into 2″ cubes)
  • Onions, Raw, Onion 1 onion, finely chopped
  • Green Chillies, Chilies, Hot Chili, Green, Raw, Chilli, Chilly 1 green chilli, finely chopped
  • Ginger Root, Raw, Fresh Ginger 1 tbsp fresh ginger, grated
  • Garlic, Raw, Garlic flakes, Lahsun, grated garlic, Garlic pods 1 tbsp garlic, grated
  • Tomatoes, Red, Ripe, Raw, Red Tomato 1/2 cup tomatoes (plum ones)
  • Cumin Seed, Shahi Jeera, Nitu Didi cumin seed 1 tsp cumin
  • Bay Leaf, Tej Patta 2 bay leaves
  • Cinnamon, Ground, Cinamon, Dalchini, Cinnamon Powder, Cinnamon Sticks 1 piece of cinnamon
  • Cardamom Powder, Cardamom Pd, Choti Elaichi, Cardamom, Cardamon, Elachi 1 cardamom (black optional)
  • Salt, Common Salt, Rock Salt, Table Salt 2.5 tsp salt
  • Red Chili Powder, Paprika, Deggi Mirch, Red Chilli Powder, Red Chilly, Red Ch 1 tsp paprika
  • Garam Masala Powder, NITU DIDIs garam masala powder 2 tsp garam masala
  • Turmeric, Ground,powder, Haldi, Nitu Didi turmeric powder 1 tsp turmeric powder
  • Yogurt, Plain, Low Fat, Curd, yoghurt 2 tbsp yoghurt
  • Coriander Leaf Corriander, Cilantro Leaves, Green, Leaves, Parsley Leaves, Coriander fresh coriander

Instructions (Preparation Steps):

  • Place the chicken in a bowl. Add 1 tsp salt, 1/2 tsp garlic, 1 tsp ginger, 1 tsp garam masala & 2 tbsp yoghurt and mix well. If you have time, cover & leave to marinate overnight. If not, add oil to a wide pan. Once hot, add the chicken. Stir continuously & cook until the chicken is cooked & white all the way through. This should take about 10-15 minutes. Turn off & remove from heat.
  • To make the masala, heat oil in a pan. Add the cumin, bay leaves, cinnamon & cardamom. Once they begin to splutter add the chopped onions, green chilli & 1 tsp of salt. Cook the onions on medium heat until they become translucent & are soft. (This should take 5-7 mins). Now add the 1/2tsp garlic and 1 tsp ginger. Mix well & cook until the masala turns golden.
  • Reduce the heat slightly & add 1/2 tsp salt, 1 tsp paprika, 1 tsp garam masala and 1 tsp turmeric powder and mix together. Now add the tomatoes to the masala & mash them together to make a paste.
  • Once the oil begins to separate from the masala, add the chicken to the masala. Add 1 cup of water and bring to boil. Now add 1 tbsp yoghurt. Continue to cook for a further 5-10 minutes. Now add a handful of fresh coriander. Turn off the heat. Check for salt and adjust accordingly.
  • Best served with hot basmati cumin rice!

Cook's Tip:
Reduce chicken fat- To reduce fat by about 10 grams per serving, remove the skin from the chicken before marinating it.
put the container for setting curds in a large hot case to make the curds set faster and better
While cooking cabbage, add a bay leaf. This will reduce the smell during cooking and also give a subtle flavor.


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