Chicken curry
Chicken curry is a hearty and flavorful dish made by simmering tender chicken in a rich, aromatic sauce with spices, herbs, and onions. Typically served with basmati rice or naan, it can be customized with ingredients like coconut, yogurt, garlic, and cream. Various additions, such as poppy seeds, curd, cilantro, or lemon juice, allow for different flavor profiles. Whether made from scratch or with shortcuts, chicken curry remains a versatile and beloved dish that can be easily adjusted to personal taste.
Equipment
- Large pan or skillet (for sautéing and simmering)
- Blender (if using cashew paste or pureeing ingredients)
- Cutting board and knife (for chopping vegetables and herbs)
Ingredients
- 1-2 medium onions finely chopped
- 3-4 cloves garlic minced
- 1- inch piece ginger grated or minced
- 1-2 green chilies slit (adjust to taste)
- 2 medium tomatoes chopped or pureed
- ½ cup yogurt
- ¼ cup cashew butter or blended cashews
- ½ cup coconut or coconut milk
- ½ to 1 teaspoon salt adjust to taste
- ½ to 1 cup hot water
- 2-3 tablespoons cream optional
- 1 pound chicken preferably thighs for richer flavor
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1 teaspoon chili powder
- 1-2 bay leaves
- 2-3 cloves
- 1-2- inch piece cinnamon
- 2-3 cardamom pods
- ½ teaspoon cumin
- ½ teaspoon fennel seeds optional
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper optional, adjust to taste
- A pinch of sugar optional for balance
- 2 tablespoons olive oil or vegetable oil
- 2 tablespoons chopped mint leaves optional
- 2 tablespoons chopped cilantro for garnish
- 1 cup stock or broth optional for a richer sauce
- Basmati rice naan, or peas for serving
Instructions
- Preparation
- Heat oil in a large pan over medium heat.
- Add onions, garlic, and ginger, sautéing until the onions turn golden brown.
- Stir in green chilies, tomatoes, turmeric, and coriander powder, cooking until the tomatoes soften.
- Add red chili powder, garam masala, and salt, allowing the spices to blend into the base.
- Cooking the Chicken
- Add the chicken pieces, stirring until they turn white.
- Pour in water or stock, followed by coconut milk or cream, to form the curry sauce.
- Simmer on low heat until the chicken is tender and fully cooked.
- Stir in cashew paste or additional coconut cream for a smoother, richer texture.
- For a thicker gravy, dissolve cornstarch in water and mix it into the curry.
- Finalizing the Curry
- Allow the curry to simmer until the sauce thickens and the flavors meld.
- Garnish with fresh cilantro and a squeeze of lemon juice for brightness.
- Serve hot with basmati rice, jeera rice, or naan. For extra spice, sprinkle a pinch of cayenne pepper before serving.
Notes
Versatile & Customizable – Adjust the spice level and richness by adding coconut milk, yogurt, or cream. You can also tweak the tanginess with curd or lemon juice.
Best Chicken Cuts – Bone-in chicken or thighs provide deeper flavor and tenderness, but boneless chicken cooks faster.
Enhance Aromatics – Toasting whole spices like cinnamon, cloves, and cardamom in oil before adding onions boosts the curry’s depth of flavor.
Balancing Flavors – A pinch of sugar or a splash of lemon juice at the end helps balance the heat and richness.
Thicker Sauce Tips – For a thicker, creamier curry, blend cashews into a paste or use cornstarch dissolved in water.
Best Chicken Cuts – Bone-in chicken or thighs provide deeper flavor and tenderness, but boneless chicken cooks faster.
Enhance Aromatics – Toasting whole spices like cinnamon, cloves, and cardamom in oil before adding onions boosts the curry’s depth of flavor.
Balancing Flavors – A pinch of sugar or a splash of lemon juice at the end helps balance the heat and richness.
Thicker Sauce Tips – For a thicker, creamier curry, blend cashews into a paste or use cornstarch dissolved in water.