Homemade Spicy Chicken Curry

Step 1: Dry Roast Spices

Heat a pan on medium heat. Add 2 tablespoons of coriander seeds, 1 tablespoon of black peppercorns, 1 tablespoon of cumin seeds, 1 tablespoon of fennel seeds, 2-3 dried red chilies, and 2 small cinnamon sticks. Dry roast the spices for 1-2 minutes, stirring continuously, until they become fragrant and slightly toasted. Transfer the roasted spices to a grinder and set aside.

Step 2: Sauté Onions

In the same pan, add 2 tablespoons of cooking oil. Once hot, add 2 chopped medium onions and sauté for 3-5 minutes until they turn translucent and light golden brown.

Step 3: Add Ginger-Garlic and Turmeric

Add 2 tablespoons of ginger-garlic paste to the sautéed onions. Cook for 1-2 minutes, stirring constantly, until the raw smell of ginger-garlic disappears. Then, add 1 teaspoon of turmeric powder and mix well for about 30 seconds to 1 minute.

Step 4: Cook Chicken with Spices

Add 750 grams of chicken pieces to the pan. Mix thoroughly with the onion and spice mixture, ensuring all chicken pieces are coated. Add 1 teaspoon of salt and continue to mix for 1-2 minutes.

Step 5: First Simmer of Chicken

Cover the pan with a lid and let the chicken cook for 5-7 minutes on medium-low heat. This allows the chicken to release its juices and partially cook in its own moisture. Uncover and stir the chicken.

Step 6: Add Ground Spices and Water

Add the freshly ground spice powder (from Step 1) to the chicken. Mix well for 1-2 minutes, ensuring the chicken is evenly coated with the spice blend. Pour in 1 cup (240ml) of water and stir to combine, creating a gravy.

Step 7: Final Simmer

Cover the pan again with the lid and cook on low heat for 10-15 minutes, or until the chicken is fully cooked through and tender, and the gravy has thickened to your desired consistency. Uncover and serve hot.

• Adjust the number of dried red chilies to control the spice level.

• Ensure the onions are well caramelized for a deeper flavor.

• Allow the chicken to cook on low heat to absorb the flavors and become tender.

• Add coconut milk for a creamier texture and milder flavor.

• Incorporate chopped tomatoes or tomato paste for a tangier gravy.

• Garnish with fresh coriander leaves before serving for added freshness.