Chicken Curry Recipe
Chicken Curry is an easy and delicious side dish that pairs well with rice, roti, idli, dosa, or any type of flatbread. This recipe uses common ingredients that can be found in your kitchen and can be made quickly. The steps and process for making Chicken Curry at home are described below, along with accompanying pictures and a video tutorial.
This recipe for Chicken Curry is one of the fastest and simplest non-vegetarian dishes I have prepared recently. It is easy to make with ingredients readily available in your kitchen and can be ready in under 30 minutes.
Table of Contents
About Chicken Curry
This Chicken Curry is perfect for both single individuals and those just learning to cook. It features succulent chicken in a delicious onion and tomato-based curry. It can be paired with rice, roti, idli, dosa, chapathi, jeera rice, or pulao for a satisfying meal.
I am not a proficient cook when it comes to preparing non-vegetarian dishes, but out of the few curries I have attempted, this one is my top choice. It is easy to make without any grinding or fancy ingredients, yet it still has a delicious taste. The main feature of this Chicken Curry is the slow cooking of chicken with the masala blend, resulting in a delectable flavor.
This chicken curry recipe is great for those seeking a pressure cooker version. Simply pair it with roti or rice, as it pairs well with both. It also makes for a tasty side dish for idli, dosa, bread, flatbread, and more.
Video
Chicken Curry Methods
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To prepare this dish, begin by heating a pan. The chicken will need about 20-25 minutes to fully cook, but the end result is worth the wait as the chicken is tenderly cooked with a blend of spices.
- Pressure cooker : This is one of easy methods as it takes very less time. Just add ingredients, saute add chicken and pressure cook.
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The Instant Pot is a speedy kitchen appliance. If cooking country chicken, set the pressure cooker to high for 20 minutes and it will release automatically. For broiler chicken, set it to pressure cooker mode for 10 minutes and let it release on its own.
Chicken Curry Ingredients
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Select broiler chicken for the gravy, making sure it is tender and fresh. Opt for thigh pieces as they are ideal for the curry. You can choose the size of each chicken piece according to your preference.
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A simple tempering is created using oil, cinnamon, cloves, cardamom, curry leaves, and green chillies.
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The foundation of this sauce is made from onions and tomatoes, combined with ginger and garlic paste.
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Seasonings: Incorporate ground spices such as Kashmiri chili powder, coriander powder, chicken masala powder, and garam masala powder.
Step-by-Step Guide: How to Prepare Chicken Curry
To the mixing bowl, add 400 grams of chicken, 1/4 teaspoon of turmeric powder, 1/2 teaspoon of pepper powder, salt to taste, and 1/2 teaspoon of ginger garlic paste.
Stir the mixture thoroughly and let it sit to marinate.
Heat 1 tablespoon of oil in a pan and then add 1/2 inch of cinnamon, 2 cloves, 2 cardamom pods, 1/2 teaspoon of cumin seeds, and 1 green chilli. Allow the spices to sizzle.
4.Add 2 medium sized onion(finely chopped) along with salt.
Cook until the onions become golden brown, then mix in 1/2 teaspoon of ginger garlic paste.
Include 2 tomatoes of medium size that have been finely chopped.
Cook the tomatoes until they become completely soft and mushy.
8.Add marinated chicken.
Cook over high heat for 3-5 minutes until the color and texture transform.
Include a quarter teaspoon of turmeric powder to the mixture.
One teaspoon of red chili powder, piled high.
1 teaspoon coriander powder
1 teaspoon of garam masala powder
Half a tablespoon of chicken masala powder.
Cook for a few minutes in a pan.
Next, pour 1 cup of water into the pot and allow it to come to a boil.
Cover the chicken and cook for 20-25 minutes, or until it becomes tender.
Check to see if the chicken is fully cooked.
Include a sprig of curry leaves.
Stir the mixture thoroughly, then turn off the heat. Your delicious and hot chicken curry is now ready.
Savor it alongside rice or roti!
Expert Tips
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Select partially deboned cuts that work well, although you may also opt for completely deboned chicken.
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I incorporated various homemade masala powders, such as turmeric, red chilli powder, garam masala, and chicken masala, which can be found in the ingredients list. Alternatively, store-bought powders can be used, but it is important to ensure that they are flavorful and aromatic.
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Cooking onions until they turn golden brown is necessary to give the curry a caramelized flavor.
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For optimal results, select fully ripe tomatoes. You may opt for either locally grown tomatoes or standard Bangalore tomatoes.
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To thicken the curry, you can whisk in either 1/2 cup of yogurt or 1/2 cup of thick coconut milk. Another option is to add 1/4 cup of fresh cream for a creamy texture. However, only choose one of these options.
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The standout feature of this Chicken Curry is its slow cooking method, which involves a blend of spices and takes approximately 25 minutes. However, if you are short on time, you can use a pressure cooker for a quicker preparation, although it may slightly affect the taste.
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You have the option to use either broiler chicken or country chicken based on your preference. However, if you choose to use country chicken, it will take longer to cook using the open pot method.
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Include black stone flower to enhance the taste during the tempering process.
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For a spicier curry, you can include standard red chilli powder. Alternatively, you can use 1/ teaspoon of red chilli powder and 1/2 teaspoon of Kashmiri red chilli powder.
Serving & Storing Suggestions
This delectable chicken curry pairs perfectly with rice, roti, phulka, jeera rice, pulao, and even idli or dosa. It complements a wide range of flatbreads and idli dosa variations.
The Chicken Curry can be stored at room temperature for one day and in the refrigerator for three days. If reheating from the fridge, add a small amount of water before serving.
FAQS
Which type of chicken should I select?
For this sauce, it is ideal to use tender and fresh broiler chicken. However, for a healthier option, you can also use country chicken, but be sure to adjust the cooking time accordingly.
My gravy has a thin consistency, what steps can I take to thicken it?
You have the option to include either 1/4 cup of fresh cream to create a rich and creamy gravy, or 1/2 cup of whisked curd or thick coconut milk at the end of simmering for one minute before turning off the heat. Another alternative is to add 1 tablespoon of cashew or almond paste for a thicker and creamier curry.
Please feel free to contact me at [email protected] if you have any further inquiries about this Chicken Curry Recipe. Additionally, you can also find me on Instagram, Facebook, Pinterest, Youtube, and Twitter.
Have you tried making this recipe for Chicken Curry? Please share your thoughts on it. You can also tag us on Instagram at @sharmispassions and use the hashtag #sharmispassions.
📖 Recipe Card
Chicken Curry Recipe
This recipe for Chicken Curry is an easy and versatile side dish that pairs well with rice, roti, idli, dosa, or other flatbreads. It can be quickly prepared using ingredients commonly found in your kitchen pantry. A step-by-step guide with accompanying pictures and video is provided for making this dish at home.
Ingredients
For marinade :
To temper:
- 1 tablespoon oil
- 1/2 inch cinnamon
- 2 nos cloves
- 2 nos cardamom
- 1 no green chilli
- 1/2 teaspoon cumin seeds
Instructions
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Add 400 grams of chicken, 1/4 teaspoon of turmeric powder, 1/2 teaspoon of pepper powder, desired amount of salt, and 1/2 teaspoon of ginger garlic paste to a mixing bowl.
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Stir thoroughly and place aside to marinate.
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Heat one tablespoon of oil and add half an inch of cinnamon, two cloves, two cardamom pods, half a teaspoon of cumin seeds, and one green chili. Allow it to sizzle.
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Include two medium-sized onions that have been finely chopped, along with some salt.
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Cook the onions until they become a golden brown color and then mix in 1/2 teaspoon of ginger garlic paste.
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Include two medium-sized tomatoes that have been finely chopped.
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Cook until the tomatoes are completely soft and have turned into a mush-like consistency.
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Add marinated chicken.
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Cook over high heat for 3-5 minutes until the color and texture transform.
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1/4 teaspoon cumin powder, and a pinch of cayenne pepper to a pan, then add 1 cup of water
Put 1/4 teaspoon of turmeric powder, 1/4 teaspoon of cumin powder, and a pinch of cayenne pepper in a pan. Next, pour in 1 cup of water.
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2 tablespoons ground coriander
One heaped teaspoon of red chilli powder and two tablespoons of ground coriander.
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1 teaspoon coriander powder
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1/2 teaspoon red chili powder
1 teaspoon of garam masala powder and 1/2 teaspoon of red chili powder.
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“Half a tablespoon of chicken masala powder”
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Cook for a short amount of time.
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Put 1 cup of water in a pot and allow it to reach boiling point.
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Cover and cook for a minimum of 20-25 minutes, or until the chicken becomes tender.
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Check to see if the chicken is fully cooked.
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Include a stem of curry leaves.
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Stir the mixture thoroughly and turn off the heat. Your delicious chicken curry is now prepared.
Video
Notes
- Select partially deboned cuts that are most suitable, but you may also opt for fully deboned chicken.
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I utilized my own blend of masala powders, such as turmeric, red chilli powder, garam masala, and chicken masala. You can find the links to these ingredients in the list below. Alternatively, you can also use store-bought powders, but be sure they have a strong and aromatic flavor.
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It is essential to sauté onions until they are golden brown in order to achieve a caramelized flavor in the curry.
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To select ripe tomatoes, you have the option of using either country tomatoes or typical Bangalore tomatoes.
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To thicken the curry, you can mix in 1/2 cup of yogurt or 1/2 cup of thick coconut milk. Alternatively, you can also add 1/4 cup of fresh cream for a creamy texture. However, only use one of these options.
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The unique feature of this Chicken Curry is its slow cooking method combined with a blend of spices, which takes approximately 25 minutes. However, if you are pressed for time, you can use a pressure cooker for faster cooking, but the taste may be slightly affected.
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