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Chicken Curry: Easy Recipe
By Kitchen Queen   

Chicken Curry

Chicken curry is a traditional South Asian dish popular in India, Pakistan and many other countries in South and Southeast Asia. In its basic form, it is the perfect comfort food, while the richer version is reserved for entertaining guests and special occasions. Our recipe is great for everyday use or as an entrée for a dinner party.

Ingredients

  • Chicken (cut-up) – 3 lbs. or 8 medium-sized pieces, preferably bone-in and skinless
  • Greek yogurt – ½ cup
  • Cooking oil – ½ cup, or less for healthier version
  • Onion – 1 large or 2 medium (thinly sliced)
  • Ginger paste – 1 tbsp
  • Garlic paste – 2 tsp
  • Peppercorns – 1 tsp
  • Whole garam masala:
    • Cloves – 4 or 5
    • Cinnamon stick – ½ inch piece
    • Large cardamom (ilaichi) – 3
    • Green cardamom – 4
  • Green chili (jalapeño peppers) – 3 seedless, chopped
  • Red chili powder (cayenne pepper) – 1 tsp, less or more according to taste
  • Cumin powder – ¾ tsp
  • Coriander powder – 1 tsp
  • Garam masala powder – ¼ tsp
  • Curry powder – ½ tsp
  • Turmeric powder – ¼ tsp
  • Cilantro for garnish, optional

Preparation

Fry onions in oil in a wide skillet until light brown.  Add ginger & garlic paste and the whole garam masala ingredients, and fry for a few minutes.  Add onion and fry until crisp and golden in color. Add all the remaining spices and yogurt and fry until oil separates and appears on top (8-10 minutes).

Chicken Curry

Add the chicken and stir carefully so as not to shred the chicken. Let the chicken cook in the spices untouched until the natural liquid dries up to 80%. Actively but carefully fry the chicken in curry until it turns medium brown. Add green chillies and fry for another minute or so.

Add 3 - 4 cups of water, enough for the chicken to be fully immersed, and let it cook uncovered until the water starts to boil. Turn down heat, cover the skillet and let it simmer until chicken is tender and the oil rises to the top. (15-20 minutes).

Garnish with fresh cilantro leaves and serve with Peas Pilaf (Matar Pulao) or naan (pita).

Prep Time: 30 minutes

Cooking Time: 45 minutes

Serves: 5

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