Chicken Curry Recipe
This recipe card is to cook perfect Chicken curry made with chicken simmered in a spiced gravy, typically including ingredients like onions, tomatoes, garlic, ginger, and a blend of aromatic spices such as cumin, coriander, turmeric, and garam masala. The dish can vary in heat depending on the amount of chili used and is often served with rice, naan, or roti
Equipment
- 1 Large Pan / Iron-Cast Skillet
- 1 Shallow Bowl
Ingredients
- 1.5 Ibs Chicken ( Bone-in or Boneless, Cut into Bite-sized Pieces )
- 2 Tbsp Vegetable Oil / Clarified
- 1 Large Onion Finely Chopped
- 2 Tbsp ginger-Garlic Paste
- 2 Medium Tomatoes Finely Chopped Or Puree
- 14 oz Coconut Milk
- 1 Cup Chicken Broth
- 1 Cup Cilantro
- 2 Tsp Ground Coriander
- 1 Tsp Turmeric Powder
- 1 Tsp Indian Spice Blend Ground Spice
- 1 Tsp cumin Powder
- 1/2 Tsp Red Chili Powder
- 1/2 Tsp Ground Black Pepper
- 1/2 Green Chilies
- 2 Tsp Salt To Taste
- 2-3 Piece Green Cardamom Pods
- 1 Cinnamon Stick
- 3-4 Cloves
- 1 Bay Leaf
Instructions
- Wash your chicken properly and marinate with yogurt, red chili powder, turmeric, and salt. You can add ground spices as well it enhance overall flavour. Coat each piece thoroughly and marinate for at least 30 minutes.
- Take a large pan, heat the olive oil over medium heat, and add cumin seeds and chopped onions until it becomes golden brown or softens. Then add ginger-garlic paste and sauté until fragrant.
- Add the tomato puree and cook for at least 6-7 minutes. Next, you've got to add your spices, like ground cinnamon, ground cumin, ground coriander, and salt, and cook for another 5 minutes. Make sure your spices will be well blended in tomato puree.
- Place your marinated chicken into the pan. Stir well and cook for at least 10 minutes. Then you'll need to add coconut milk and chicken stock to make it slightly thicker and more flavorful. Close the lid and let it simmer for 15-20 minutes, and garnish with chopped cilantro. Your spicy, delicious chicken curry is ready to serve!!
Notes
1) Make sure to toasting or frying the spices until they aromatic and release their oil and flavor the curry.
2) Avoid cooking on high heat and let the simmer on medium heat. Give your curry enough time to simmer.
3) Always taste the curry at different stages and adjust seasoning as needed. Sometimes, it might need more salt, spice.
4) Don't used frozen chicken or any other ingredients directly to the curry let them at room temperature. Adding the frozen ingredients can lower the temperature of curry and leads to uneven cooking.