Chicken Curry Recipe
Delicious chunks of chicken simmering leisurely in a gravy, sending off an inviting fragrance that just cannot be ignored… A chicken curry is the final crowd pleaser and an complete must-have on an Indian dinner party menu.
The immense Indian ‘kari‘, which stems from the word for sauce in Tamil, is known to have created sometime through the age-old Indus civilization. Then it has toured beyond borders and made many fans across the world.
The chicken curry accepts different tastes as you walk across provincial boundaries. It is a bold base that adds deepness and interest to the any dish. Healthy, dazzlingly, buttery, creamy, every state boasts of a different form. In Northern and Eastern India, you’ll be provided a hearty curry bursting with garam masala and other zests along with crisp naans. As you travel towards the west, poppy-seeds, cardamom and khada masalas govern the dish that assembles on a bed of steaming rice. From South, comes a coconut mixture with the addition of coconut milk.
The cooking medium also varies as per native tastes. For example, ghee or vegetable oil is used mainly in North India and coconut oil offers it unique flavor to Southern curries. Mustard oil enhances up the curries from East and the West is known for the weighty use of sesame and groundnut oil.
- 2 pounds skinless, boneless chicken breast splits
- 1 1/2 cups sliced onion
- 1 tablespoon crushed garlic
- 1/2 cup cooking oil
- 1 1/2 teaspoons crushed fresh ginger root
- 1/2 tablespoon curry powder
- 1 teaspoon crushed cumin
- 2 teaspoons salt
- 1/2 teaspoon crushed turmeric
- 1 teaspoon crushed coriander
- 1/2 teaspoon cayenne pepper
- 1 tablespoon water
- 1 (15 ounce) can crumpled tomatoes
- 1/2 cup yogurt
- 1 tablespoon sliced fresh cilantro
- 1 teaspoon salt
- 1/2 cup water
- 1 teaspoon garam masala
- 1/2 tablespoon sliced fresh cilantro
- 1 cup lemon juice
Ready In: 1 h
- Scatter the chicken with 2 teaspoons salt.
- Heat the oil in a large pan over high heat; partly cook the chicken in the hot oil in groups until totally browned. Move the browned chicken breasts to a plate and set sideways.
- Decrease the heat under the pan to medium-high; add the onion, garlic, and ginger to the oil remaining in the pan and cook and mix until the onion turns glowing, about 8 minutes. Mix the curry powder, cumin, turmeric, cayenne, coriander, and 1 tablespoon of water into the onion mixture; allow to heat together for around 1 minute while mixing. Mingle the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the pan along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turn the chicken to coat with the sauce. Pinch the garam masala and 1 tablespoon cilantro over the chicken.
- Cover the pan and simmer till the chicken breasts are no longer pink in the center and the juices run clear, around 20 minutes. Sprinkle with lemon juice to serve.
Quick Chicken Curry
- 1 kg chicken
- 3 big onions, paste
- 2 big tomatoes, mashed
- 1 Tbsp ginger paste
- 1 tablespoon garlic paste
- 2 teaspoon cumin powder
- 1/2 tsp turmeric powder
- 2 tsp coriander powder
- 1/2 teaspoon red chilli powder
- 1 teaspoon garam masala powder
- 2 Tbsp oil
- Salt to taste
- Sliced coriander for garnish
- Heat oil in a pan and fry the onion paste, garlic & ginger paste till golden brown.
- Add tomato pulp. When the tomato pulp dries up, add coriander powder, cumin powder, red chilli powder, garam masala, turmeric powder and salt. Allow the spices cook.
- Add chicken pieces into masala. Stir well & cook untill they are golden brown.
- Add 1/2 cup of water & stir. Cover with a lid and allow it simmer till the chicken is cooked.
- Garnish with chopped coriander and serve.
Indian Chicken Curry
- 8 bone-in chicken breast, skinless
- Salt & pepper to taste
- 1 tbsp olive oil
- 2 onions, peeled
- 1 teaspoon finely sliced fresh ginger root
- 1/2 teaspoon crushed garlic
- 1 tablespoon hot curry powder
- Tomato sauce
- Coconut milk
- 4 whole cloves
- 4 cardamom
- 1 cinnamon stick
- Clean chicken and pat dry; spice with salt and pepper to taste. Heat oil in a large pan over moderate heat, and then saute chicken until browned. Remove chicken from pan and set away.
- Saute onions in pan until it becomes brown; add ginger and garlic & saute until fragrant, then stir in curry powder.
- Return chicken to pan and add tomato sauce, coconut milk, cardamom, cloves and cinnamon stick. Add saltas per taste and stir all together.
- Decrease heat to low and simmer until chicken is sore and cooked through, about 20 to 25 minutes.
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