Chicken curry
| | |

Chicken Curry

My chicken curry is made with an array of aromatic spices and has bold flavours. The chicken is tender, juicy, and absolutely delicious.

What’s not to love about chicken curry, especially on a cold day? I love making chicken curry. It takes me back to my youth when mom would make it and we would all fight over the left overs. I have been trying to replicate that same flavour for years and I have finally nailed it. Although I grew up watching her cook it for a better part of my life, I never managed to get it to taste like hers. But now that I finally have, I am going to share my secret with you.

Ingredients for Chicken Curry

Some whole spices, some ground spices, and a lot of love make this chicken curry so special.

Ingredients for chicken curry

The Ingredients List for Chicken Curry:

  • 2 tablespoons vegetable oil
  • 1 large red onion
  • 1 red chili (or green)
  • 4 cloves garlic
  • 1 inch fresh ginger
  • 1 cinnamon stick
  • 3 bay leaves
  • 3 pods of green cardamom
  • 4 whole cloves
  • 1 tablespoon paprika
  • 1 tablespoon garam masala
  • 1 teaspoon of turmeric powder
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 4 large tomatoes
  • 4 chicken drumsticks
  • 4 bone-in chicken thighs
  • salt to taste
  • 1 cup water
  • 1 tablespoon butter (optional)
  • fresh coriander for garnish

More Indian Recipes you will Like:


The Whole Spices:

I always thought using whole species meant biting into them when I enjoyed the chicken curry and that was not always a great experience and so I would always skip them from my curry. But I found that adding them brings a whole new level of fragrance and flavour to the curry. Let’s get started with making our chicken curry:

  • In a large pot, add 2 tablespoons of vegetable oil.
  • Bring it to medium heat and add to it one cinnamon stick, 3-4 bay leaves, 3 green cardamom pods, and 4 whole cloves.
  • Allow them to get aromatic.
  • Add one finely chopped red onion, and one finely chopped red chili to the pot.
  • I like to grate 4 cloves of garlic and one inch of ginger into the pot as well.
  • Allow all of them to mingle with the whole spices and brown.

The Ground Spices:

Chicken curry can not be made without the aid of these delicious ground spices. Now that our onions are ready, let’s add the ground spices to the pot:

Dry spices
  • Add one tablespoon of paprika – I use a combination of paprika and cayenne for a slightly spicier version.
  • One tablespoon of garam masala
  • One teaspoon of turmeric powder
  • One tablespoon of ground coriander
  • One tablespoon of ground cumin
  • Mix all the spices into the onion base and allow them to cook for about 1 minute. This helps the flavour profile to get even more enhanced as the spices cook.
Masala in a pot

The Fresh Tomatoes:

We are now ready for the tomatoes. Tomatoes bring a tartness, acidity, and a slight bit of sweetness to the dish.

  • Chop 4 large tomatoes into small pieces.
  • Add them to the pot with the onion and spice mix.
  • Mix them well into the onion base and allow them to cook for about 8-10 minutes.
  • Remember to stir every minute or so to ensure that the tomatoes cook evenly and don’t burn.
  • Allow the tomatoes to cook until they are mostly disintegrated and the oil starts to separate from the “masala”.
Chicken curry

Adding Chicken to the Masala

Now we are ready for the chicken.

  • Add 4 bone-in chicken thighs and 4 chicken drumsticks to the pot.
  • Mix everything well so the chicken gets well coated with the masala.
  • Allow it to cook for about 3-4 minutes.
  • Remember to stir once in between.
  • The idea is to allow the chicken to start cooking. It starts to shed a little bit of its liquid too.
Chicken in masala
  • Add 1 cup of water to the pot and let it cook on medium-low heat for 12-15 mins. The low temperature will allow the chicken to absorb the flavours.
  • Remember to stir occasionally to allow for an even cooking process.
  • You now have a scrumptious chicken curry that you can enjoy!

Serving Suggestions for Chicken Curry:

Once the chicken has cooked through, add some butter or clarified butter on top and garnish with fresh coriander leaves.

  • Serve with warm fresh naan or
  • Try it with my leftover lentil flatbreads.
  • My favourite is serving this chicken curry with fluffy jeera rice.
Chicken curry on plate with rice

How do I store my leftover Chicken Curry?

I love making extras whenever I make this chicken curry. I find curry always tastes a lot better the next day.

  • Store any left overs chicken curry in the fridge in an air tight container for up to 2 days.
  • To reheat left over chicken, remove it from the fridge and allow it to come to room temperature. Then heat it in a pot. Add a couple of tablespoons of water if needed. Curry tends to thicken with time, so it might need some liquid to restore it to its original state.

Tried and Liked the Recipe?

Scroll to the bottom of the page, and past the recipe to find the comment form. Please fill out details of what you liked and what you would like to see improved. Comments are loved! I look forward to hearing how much you enjoyed the recipe!

Stay Connected

Don’t forget to sign up for the free newsletter and be the first to learn about all my new recipes. And, don’t forget to follow me on my social media accounts: FacebookInstagramPinterestYouTube, and Twitter.


Restaurant Style Chicken Curry

Course: MainCuisine: IndianDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

35

minutes
Calories

373

kcal
Total time

40

minutes

My chicken curry is made with an array of aromatic spices and has bold flavours. The chicken is tender, juicy, and absolutely delicious.

Ingredients

  • 2 tablespoons vegetable oil

  • 1 large red onion

  • 1 red chili (or green)

  • 4 cloves garlic

  • 1 inch fresh ginger

  • 1 cinnamon stick

  • 3 bay leaves

  • 3 pods of green cardamom

  • 4 whole cloves

  • 1 tablespoon paprika

  • 1 tablespoon garam masala

  • 1 teaspoon of turmeric powder

  • 1 teaspoon ground coriander

  • 1 teaspoon ground cumin

  • 4 large tomatoes

  • 4 chicken drumsticks

  • 4 bone-in chicken thighs

  • salt to taste

  • 1 cup water

  • 1 tablespoon butter (optional)

  • fresh coriander for garnish

Directions

  • Finely chop the onion and tomato.
  • Seed and finely chop the chili.
  • Grate the garlic and ginger. Set them all aside.
  • Place a pot on medium heat and add the oil to it once it’s hot.
  • Once the oil is heated, add the cinnamon stick, cardamom pods, bay leaves, and cloves to the pot. Allow them to get fragrant and brown slightly.
  • Add the onion, garlic, ginger, and chili into the pot and cook until almost brown 6-7 minutes. Stir occasionally to ensure even cooking.
  • Add the paprika, garam masala, turmeric, ground coriander, and ground cumin to the pot.
  • Mix into the onion mix and stir well. Cook for about 1 min to allow the spices to get fragrant.
  • Add the chopped tomato to the pot and cook for about 8-10 minutes. You will see the oil start to separate from the masala. That’s when you know that the tomatoes are done cooking.
  • Add the chicken to the pot, and stir well so that all of the chicken gets well coated with the masala. Cook for 3-4 minutes.
  • Add the water to the pot and stir well. 
  • Cook the chicken for about 12-15 minutes on medium low heat.  
  • Add butter and mix it into the chicken just before serving.
  • Garnish with fresh coriander and serve with fresh naan or rice.

Notes

    Nutrition for chicken curry

    Don’t Forget To Follow Me Please

    FacebookPinterestInstagramTwitter, and YouTube.

    Similar Posts

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    2 Comments

    1. That looks delicious! I’m going to give this recipe a try.

      1. Hi Ross,
        Please let me know how you like it once you have had a chance of trying it.
        Thanks,
        Deepti