Indian ‘Curry’ is famous all over the world, but many foreigners have a misconception about this dish. I have often read labels at supermarkets abroad referring to turmeric as curry powder. I have even had ‘curry sandwiches’ that were nothing but a combination of some yellow sauce and chicken. Phew! Even Indian restaurants abroad sell something that is not even close to how an actual curry would taste like. Indian chicken curry has many variations thanks to the 29 states in India. We have a variety of flavours that suits everyones taste buds. Today I’m going to share with you the recipe that my mother has taught me. It has been one of my comfort foods and I’m sure you too will love its taste. So go ahead and try and let me know how was your experience!
Ingredients
For the Masala
whole spices
- 4-5 peppercorns
- 4-5 cloves
- 3-4 cardamoms
- 1 inch cinnamon stick
- 1/2 tsp caraway seeds
- 1/2 tsp fennel seeds
- 1 tsp methi seeds/ fenugreek seeds
- 1-2 crushed bay leaves
- 2 medium sized sliced onions
- 1 large roughly chopped tomatoes
- 2 tsps ginger garlic paste
Seasoning the Curry
- 400 g chicken
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- 2 tsp coriander powder
- Salt to taste
- 3-4 tbsps of olive oil
| Prep time : 20mins | Cooking time: 20mins | Serves: 4 |
Procedure to make simple chicken curry
Time needed: 40 minutes
- Making the Masala for the curry
Dry roast all the whole spices until aromatic or smoky and keep aside
-
Heat some oil in frying pan and fry onions until translucent
-
Now add the whole spices and ginger garlic paste and saute until the raw smell goes away
-
Next you add in the chopped tomatoes, red chilli powder and coriander powder
-
Mix well and cook until the masala is soft and mushy
-
Once the masala is well cooked, turn off the flame and allow it cool down before grinding it to a smooth paste with 1/2 a glass of water
- Making the Curry
Now heat the remaining oil in a wok and fry the ground masala paste. Also add turmeric and salt to the masala at this stage
-
Fry the masala for about 2-3 mins before adding the chicken
-
Now add about half a glass of water to the masala and simmer until you see oil leaving the sides.
-
You can garnish with few sprigs of mint or freshly chopped coriander. Your Indian chicken curry is now ready to be served with roti, naan, chapati or steamed rice!
More Recipes
Mutton Chops ⎪ Lamb Chops ⎪ How to make mutton chops
Quick Chicken Pulao ⎪ How to make Chicken Pulao in minutes
Chicken Biryani | How to make Chicken Biryani