Indian Chicken Curry
Summary
- This recipe guides you through making a flavorful Indian chicken curry from scratch. It starts by blooming whole spices, then building a rich base with caramelized onions, ginger, garlic, and fresh tomatoes, before adding powdered spices and chicken to simmer to perfection.
All Ingredients - For Blooming Spices
- Oil 2-3 tbsp
- Bay leaves 2-3
- Cardamom pods 4-5
- Cumin seeds 1 tsp
- Cloves 4-5
- Cinnamon stick 1 (2-3 inch)
All Ingredients - For the Curry Base
- Onions 2-3 large, sliced
- Ginger-garlic paste 2 tbsp
- Fresh tomatoes 4-5 medium, whole
- Turmeric powder 1 tsp
- Curry powder (or a blend of chili powder, coriander, cumin) 2-3 tbsp
- Chicken (thighs or breast), cut into pieces 500g (approx. 1 lb)
- Fresh cilantro for garnish
Tools You'll Need
- Pot
- Pan
- Tongs
Don't have an ingredient? Try these swaps
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Step-by-Step Instructions
Step 1: Bloom Whole Spices
Heat oil in a large pot or pan. Add bay leaves, cardamom pods, cumin seeds, cloves, and a cinnamon stick. Cook for about until fragrant.
Step 2: Sauté Onions
Add the sliced onions to the pot and until they start to soften and become translucent, about .
Step 3: Add Ginger and Garlic
Stir in the ginger-garlic paste with the onions. Cover the pot with a lid and cook until the onions are nicely browned and , about , stirring occasionally.
Step 4: Steam Tomatoes
Add whole fresh tomatoes to the pot. Cover with the lid and let them for about . This will soften the skin, allowing it to easily slide off.
Step 5: Mash the Base
Remove the tomato skins using tongs. Then, use a potato masher to mash the tomatoes and onions together. You want a chunky consistency, not a smooth paste.
Step 6: Add Powdered Spices
Stir in the turmeric powder and curry powder (or other powdered spices) into the mashed tomato-onion base. Cook for about , stirring frequently, until the oils begin to separate and small bubbles appear, indicating the spices are well cooked.
Step 7: Cook Chicken
Add the chicken pieces to the curry base and mix well to coat. Cover the pot and let it cook until the chicken is tender and cooked through, about , stirring occasionally.
Step 8: Serve
Garnish with fresh cilantro and serve hot with rice and naan.
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