I have a special place in my heart for simple recipes! Today’s dish, the chicken curry recipe, is one of such easy recipes that’s simple yet full of mouthwatering flavor!
With chicken as the star of the dish, the whole cooking process is crafted in a way to make the meat juicy, tender, and flavorful. To give the chicken a golden, crispy look, it’s seared in the sizzling oil at first. Once it’s fried and beautifully browned, the chicken is set aside to make room for the aromatic spices, sauteed onions and green chilies, which will fill your kitchen with a delicious smell!
Next comes the tomatoes with a burst of vibrant red color that gives the curry its signature richness. As they simmer, the tomatoes break down, absorbing all the flavor from the spices and seasonings. With the perfect balance of sweet and savory, the sauce is now ready to welcome back the chicken you fried earlier.
As the tender chicken pieces are added, the curry comes alive with a final stir, promising the ultimate comfort meal that’s filled with warmth, nutrition, and tasty flavor!
Tips For Making Chicken Curry Recipe
Thinking about cooking this recipe for your next meal? It’s so easy that even novice cooks can make this dish without much trouble! Despite being a pretty straightforward recipe, chicken curry might pose a few small challenges, like adjusting the spices or keeping the chicken juicy and tender all through the cooking process!
To help you out from situations like this, here are some tips on perfecting the chicken curry recipe:
- This recipe is best enjoyed with bone-in skinless chicken pieces- especially thighs and drumstick cuts, as they are naturally juicy and full of flavor. The bones release the juice inside them during cooking and add depth to the curry. You can also go for the boneless version if you want. However, as they may lack flavors, it’s better to marinate them with a mix of yogurt, ginger-garlic paste, turmeric, and salt for 15 minutes before cooking.
- This dish relies heavily on the use of spices. Therefore, it’s important to use fresh and quality spices for the best result. You can use pre-ground spice mixes to prepare this curry. However, if the spice mixes are stale, the dish won’t taste the same. So, if you have a few extra minutes, consider grinding your own spices to add a rich and warm flavor to the entire dish.
- Depending on your tolerance level, you may need to adjust the amount of spice used in this recipe. For a spicy kick in your dish, add both red chili powder and green chilies to bring heat and freshness to the chicken curry. If you want the dish to have a vibrant color without packing too much heat, use Kashmiri red chili powder instead.
- The chicken curry tastes even better once the flavor settles after cooking and the spices blend with the curry beautifully. To help enhance this process, consider letting the curry rest for about 15 minutes before serving. You can pair the chicken curry with rice, naan, raita or fresh salad to enjoy a balanced meal.
What To Serve With This 30 Minutes Easy Chicken Curry Recipe
This chicken curry recipe can be served with various side dishes like basmati rice or naan to make it a complete meal. Here are some extensive pairs with which you can serve your curry chicken:
Rice
You can serve this delicious chicken curry with Classic Steamed Basmati Rice, Jeera(cumin) Rice, Jasmine Rice, or Coconut Rice. Everything will go well with this delicious curry.
Bread
Bread is also a good side dish for this recipe. You can serve it with Naan, whether it is butter naan, garlic naan, or plain naan; also, there is paratha and roti, which are lighter than naan.
Vegetables
Vegetables are healthier options for a side dish, and you can pair this with Spinach, Cauliflower, Boiled Potato, or protein-like Lentils(Dal).
Delicious Chicken Curry Recipe
Ingredients
- ⅓ cup / 79 ml Cooking Oil
- 1 kg / 1,000 g Chicken (Curry Cut)
- 1 tsp / 2 g Whole Cumin
- 3 pieces Red Chili (Dried)
- 2 pieces Cinnamon Sticks (Small)
- 5 cardamom
- 4 Cloves
- 8-10 Whole Black Pepper
- 3 pieces Bay Leaves
- 1 cup Sliced Onion
- 2 tbsp / 30 g Garlic Ginger Paste
- 4 pieces Green Chilies
- 2 large-size Tomatoes (Chopped)
- 1 tbsp / 18 g Salt
- 1 tsp / 2 g Cumin Powder
- 1 tbsp / 5 g Coriander Powder
- 1 tbsp / 8 g Kashmiri Red Chili Powder
- 1 tbsp / 8 g Red Chili Powder
- ½ tsp / 1 g Turmeric Powder
- ½ tsp / 2 g Garam Masala Powder
- ¼ cup / 60 ml Water
- 1 tbsp / 4 g Fenugreek Leaves (Kasuri Methi)
- 2 cups / 473 ml Hot Water
Equipments
- Small Bowls
Instructions
Fry The Chicken
- Place a large pan on the stove over medium-high heat.
- Pour ⅓ cup of cooking oil into the pan.
- Add 1 kg of chicken pieces cut into curry sizes to the hot oil one by one using tongs to prevent splattering.
- Fry the chicken for 5-6 minutes until golden brown and then flip the pieces over to cook the other side.
- Once cooked, transfer the chicken to a bowl and set it aside.
Saute Whole Spices
- In the same pan, add 1 tsp of whole cumin and 3 pieces of dried red chilies.
- Add 2 small-sized cinnamon sticks and 5 cardamoms to the pan.
- Add 4 cloves and 8-10 whole black pepper.
- Mix in 3 pieces of bay leaves and saute for 30 seconds.
- Add Onion, Garlic-Ginger Paste, and Chilies
- Add 1 cup of sliced onion to the spices and saute for 2-3 minutes or until golden brown.
- Add 2 tbsp of garlic-ginger paste and 4 pieces of green chilies. Stir the mixture to prevent burning.
Cook Tomatoes and Cover
- Add 2 large-sized chopped tomatoes and stir to coat the tomatoes with the spices.
- Cover and cook the dish for 3-4 minutes.
- After the time is up, open the lid and give the curry a good stir.
Add Spices and Combine With Chicken
- Sprinkle 1 tbsp of salt, 1 tsp of cumin powder, and 1 tbsp of coriander powder over the tomatoes.
- Add 1 tbsp of Kashmiri red chili powder and 1 tbsp of red chili powder to spice up the curry.
- Add ½ tsp of turmeric powder and ½ tsp of garam masala powder to the mix. Give the dish a good stir.
- Pour ¼ cup of water into the pan and stir well to combine.
- Add the chicken you fried earlier back into the pan and mix it thoroughly with the curry.
Add Fenugreek Leaves and Water
- Rub 1 tbsp of fenugreek leaves between your palms to release their aroma, and add them to the pan.
- Pour 2 cups of hot water into the curry.
Stir, Serve and Enjoy!
- Give everything a good stir, cover the pan, and cook for 15 minutes over low heat.
- After 15 minutes, open the lid and give the dish a final stir. Your delicious chicken is now ready to be served!
Video
The best part about this delicious recipe is how forgiving it is! Don’t have fresh tomatoes on hand? No worries, just use canned or skip it completely if you don’t have any! It’s completely okay too if you become absent-minded and let the curry simmer longer than intended- it will get only more flavorful by the minutes!
Even with a few ingredients missing in your pantry, you can still go ahead with this dish as it’s incredibly adaptable. The chicken curry remains delicious as the rich blend of spices help cover up any flaws, delivering a comforting and flavorful meal- no matter the variations!
Recipe FAQs
How Do I Make This Easy Chicken Curry Thicker?
For a thicker consistency, simmer the curry uncovered so some of the liquid can evaporate. To make it a bit creamy, add a small amount of yogurt or coconut milk to the mix.
How Can I Fix It If My Curry Becomes Too Watery?
If the curry is too watery, simmer it uncovered to reduce it. You can also add some thickening agents like almond paste, cashew paste, or cornstarch slurry.
Can I Cook This Recipe Using An Instant Pot?
Yes, you can use an instant pot to shorten the cooking time. Use the ‘Saute’ mode on the pot to fry the onions and spices. After adding all the other ingredients, cook on high pressure for about 15 minutes to finish.
Can I Use Chicken Thighs Instead Of Chicken Curry Cut?
Yes, you can use chicken thighs instead of curry cuts. Chicken Thighs have more fat content than chicken breasts or curry cut pieces, which adds more flavor to the dish. Because of their uniform size, they cook more evenly than curry-cut chicken.
Why Does My Curry Look A Bit Oily?
Cooking the curry on a high heat for a long time might cause this issue. To prevent this, add a bit of yogurt or cream and stir frequently to bring the sauce back together.
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