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Chickene Curry in a pan
Yogesh Khatri

Simple Chicken Curry

Here's a simple Chicken Curry recipe that's a favorite in many homes. It's all about mixing chicken with a bunch of spices and letting it all cook together until it's just right. Whether you've made Indian food before or this is your first time, this recipe is pretty straight to the point.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 1 Kg Chicken drumsticks and thighs
  • 4 Onions (medium size)
  • 2 tsp Ginger (crushed)
  • 2 tsp Garlic (crushed)
  • 3 Tomatoes (roughly chopped)
  • 3 Nos. Green Chillies (chopped)
  • 1/2 tsp Turmeric Powder
  • 1.5 tsp Red Chilli Powder
  • 1 tbsp Chicken Masala (see link to the recipe below)
  • 2 tsp Coriander Powder
  • 1.5 tsp Salt
  • 5 tbsp Vegetable Oil

Method
 

  1. Clean & wash the chicken pieces and keep it to drain.
  2. Roughly chop the onions, tomatoes and green chillies.
  3. Peel and crush the ginger and garlic cloves.
  4. Heat oil in a pressure cooker (or pan if you don't have a pressure cooker)
  5. Add the spices for tempering and give a stir.
  6. Add the crushed ginger and garlic and fry on medium heat for 2 mins.
  7. Add the chopped tomatoes and green chillies and fry on medium heat for 2 mins.
  8. Add the turmeric powder and mix & fry on medium heat for around 3 mins till tomatoes are soft.
  9. Now add the chicken pieces and fry on high heat for 2-3 mins till the chicken pieces are browned.
  10. Add the readymade chicken masala, red Chilli powder and salt, mix and bhunno on high heat for 5 mins. Continue to fry on medium heat for another 5 mins.
  11. Now add 200 ml water and cook on low heat for around 20 mins till the chicken pieces are tender and oil separates.

Notes

  1. Marination Time: Marinating the chicken is crucial as it helps to tenderize the meat and infuse it with flavors. Although a minimum of 30 minutes is suggested, marinating it overnight in the refrigerator will enhance the taste and texture of the chicken.
  2. Heat Levels: The amount of green chilies and red chili powder can significantly affect the spiciness of the curry. Adjust these ingredients according to your preference for heat.
  3. Cooking the Onions: Taking the time to cook the onions until golden brown is key for a rich base. This process, known as caramelizing, adds sweetness and depth to the curry.
  4. Preventing Yogurt from Curdling: When adding yogurt, ensure the heat is low, and stir continuously. Using room temperature yogurt and beating it well before adding can also help prevent curdling.
  5. Simmering the Curry: Letting the curry simmer gently after adding all the ingredients allows the flavors to meld together and the chicken to become tender. Avoid rushing this step.
  6. Adjusting the Consistency: The amount of water added can be adjusted based on how thick or thin you prefer the curry. Start with a little and add more as needed.
  7. Fresh Ingredients: Using fresh ginger, garlic, and cilantro will make a significant difference in the flavor profile of the curry compared to using pre-ground or dried versions.
  8. Resting Time: Allowing the curry to sit for a few minutes off the heat before serving can help the flavors to settle and integrate better.
  9. Serving Suggestions: This curry pairs beautifully with basmati rice or Indian breads like naan or roti. Consider serving it with a side of cucumber raita or a simple salad to balance the flavors.
  10. Storage: Leftover curry can be stored in the refrigerator for up to 3 days and often tastes better the next day as the flavors continue to develop. It can also be frozen for up to a month.