Mom's Home-Style Chicken Curry
Summary
- A simple and comforting home-style chicken curry made with a whole chicken, potatoes, and basic Indian spices. This dish is slow-cooked to allow the chicken to become tender and absorb all the rich flavors of the gravy, making it a perfect weekend meal.
All Ingredients - Main Ingredients
- Oil (Sunflower or Rapeseed) 3-4 tbsp
- Cloves 4-5
- Black Cardamom 1
- Cinnamon Stick 1
- Cumin Seeds 1 tbsp
- Onions 5 medium
- Garlic 4 cloves
- Ginger 1 inch piece
- Tomatoes 4
- Whole Chicken 1.5 kg
- Natural Yogurt 100g
- Salt 1 1/4 tbsp or to taste
- Turmeric Powder 1 tbsp
- Ground Coriander 2 tbsp
- Chilli Powder 1 tbsp
- Garam Masala 1 tbsp
- Water 150 ml
- Potatoes 4
- Fresh Coriander Leaves for garnish
Tools You'll Need
- Pan
Plan Ahead
Up to 30 min of hands-off time you can shift to earlier.
- Step 10 · Rest30 min
…a generous amount of freshly chopped coriander leaves. Let the curry rest for at least 30 minutes before serving with rice or roti.
Don't have an ingredient? Try these swaps
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 Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Temper the Spices
Heat 3-4 tbsp of oil in a large pan over medium heat. Once hot, add 4-5 cloves, 1 black cardamom, 1 cinnamon stick, and 1 tbsp of cumin seeds. Let them sizzle for a few seconds.
Step 2: Sauté the Onions
Add 5 finely chopped medium onions to the pan. for until they soften and become light golden.
Step 3: Add Aromatics
Add 4 finely chopped cloves of garlic and a 1-inch piece of finely chopped ginger. Cook for until the raw aroma disappears.
Step 4: Cook the Tomatoes
Add 4 chopped tomatoes and 1/2 tbsp of salt. Mix well and cook for about , stirring occasionally, until the tomatoes have completely softened and broken down.
Step 5: Add Chicken and Yogurt
Add the 1.5 kg of chicken pieces to the pan, followed by 100g of natural yogurt.
Step 6: Add Powdered Spices
Add the remaining 3/4 tbsp of salt, 1 tbsp turmeric powder, 2 tbsp ground coriander, 1 tbsp chilli powder, and 1 tbsp garam masala. Mix everything thoroughly to ensure the chicken is well-coated with the spices.
Step 7: First Simmer
Pour in 150 ml of water and give it a final mix. Bring the curry to a , then cover the pan, the heat to low, and let it cook for .
Step 8: Add Potatoes
After , add 4 peeled and halved potatoes to the curry. Gently push them down so they are submerged in the gravy.
Step 9: Final Cook
Cover the pan again and continue to cook on low heat for another . The chicken should be tender and the potatoes fully cooked.
Step 10: Garnish and Serve
Turn off the heat. Stir in a generous amount of freshly chopped coriander leaves. Let the curry rest for at least before serving with rice or roti.
Pro Tips
• Adding a little salt when cooking the tomatoes helps them to soften and break down more quickly.
• For the best flavor, let the finished curry rest for at least 30 minutes, or even 1-2 hours, before serving.
• Using on-the-bone, skinless chicken yields the most flavorful and tender results for this curry.
Variations
• You can use only chicken thighs or drumsticks instead of a whole chicken.
• Add a few slit green chillies along with the tomatoes for extra heat.
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