Chicken Curry
Chicken Curry
4.98 from 136 votes
A simple Indian chicken curry that will leave everyone wanting more. Allow the cooked rice to simply soak up the flavours and aroma for a delicious mid-week meal for the whole family!
Chicken Curry

Chicken Curry, a dish that instantly evokes the bustling streets and warm kitchens of India. Its origin is as flavourful as the dish itself, rooted deep within the culinary traditions of the Indian subcontinent.

When I think of this dish, memories of warm family dinners, laughter, and a dance of spices come to mind. It’s not just a meal; it’s a story told through every bite.

The recipe’s beauty lies in its simplicity, yet the flavours are nothing short of intricate. It’s moderately challenging, making it a delightful adventure for both seasoned chefs and newcomers to the world of Indian cuisine.

However, it’s the kind of challenge I believe every food lover should embark on. You see, mastering the art of Chicken Curry is like earning a badge of honour in the culinary world.

Variations of Chicken Curry are found in every nook and cranny of India, each region adding its own twist and turning the dish into a local favourite. From the creamy Malai Chicken Curry of North India to the spicy Chettinad version from the South, there’s a chicken curry for every mood and occasion.

What sets this Chicken Curry recipe apart is its impeccable balance of spices. Turmeric brings in that characteristic golden hue, while the garam masala adds a layer of warmth and depth.

Chillies, both in powder and fresh form, impart the right kick, making every spoonful a spicy delight. The addition of tomato puree enriches the gravy, giving it a tangy note, while the ginger and garlic pastes elevate the flavours, creating an aromatic symphony in the pot.

This dish isn’t just about the chicken or the spices; it’s a harmonious blend where every ingredient has its moment to shine. But, don’t just take my word for it.

Give it a try, and let this Chicken Curry speak for itself. Whether you’re cosying up during the winter or looking for a hearty dish during the summer, Chicken Curry never disappoints. Pair it with chapati or garlic naan, and you’ve got yourself a meal fit for royalty.

As they say in India, “Khana banane se pehle dil se banao, phir mazaa double” – which translates to, “Cook with your heart first, and the flavours will double.” So, here’s to heart-warming meals and delicious adventures!

What Ingredients to Use & Why

In the vast world of culinary delights, every ingredient tells a story. They’re not just mere items on a list but are pivotal characters that can make or break a dish.

For our Chicken Curry, each ingredient is meticulously chosen, ensuring a balanced symphony of flavours. Before we delve into the specifics, let’s understand that Indian cooking, particularly Chicken Curry, is an art.

The ingredients are like paints in a painter’s palette; they need to complement each other to create the perfect masterpiece.

Olive Oil: A delightful change from traditional vegetable or mustard oil used in Indian curries, olive oil lends a subtle, earthy aroma to the dish. It’s also heart-healthy!

While it may not be indigenous to Indian cooking, olive oil serves as an excellent medium to fry and cook the ingredients. If you’re feeling a bit traditional, you can always use ghee or canola oil as alternatives.

Chicken: Chicken provides the necessary protein and texture. It absorbs the flavours of the spices, giving you tender, juicy morsels with every bite.

For vegetarians or those with dietary restrictions, tofu or paneer (Indian cottage cheese) are great substitutes, though the cooking time might vary.

Onions: These form the base for many Indian dishes, Chicken Curry being no exception. Onions, when sautéed, offer a sweet caramelized taste, adding depth to the curry. No real alternative here, but in a pinch, shallots can be used.

Tomatoes: They add tanginess and a lovely reddish hue. Tomatoes break down into the gravy, making it rich and luscious. If fresh tomatoes aren’t handy, canned diced tomatoes or even tomato sauce can come to the rescue.

Garlic Paste & Ginger Paste: Both these pastes are aromatic powerhouses. They not only enhance flavour but also aid in digestion. If pastes aren’t available, finely chopped garlic and ginger work just as well.

Green Chillies: Ah, the spice kick! Green chillies add a fresh, fiery zest to the curry. Depending on the heat preference, Jalapeños or serrano peppers can be good alternatives.

Turmeric Powder (Haldi): Turmeric imparts a golden yellow colour and is known for its anti-inflammatory properties. While there’s no direct alternative, skipping it will only affect the colour, not the taste.

Salt: The great enhancer! It’s essential in bringing out the flavours of the ingredients. Sea salt or pink Himalayan salt can be used for a healthier twist.

Chilli Powder: For that extra punch of spiciness! Paprika can be an alternative but remember, it’s milder than regular chilli powder.

Garam Masala: The soul of many Indian dishes! It’s a blend of warm spices that adds depth and richness. Allspice or a blend of cumin, clove, and cinnamon can be used as an alternative, but the taste might slightly differ.

Tomato Puree: This thickens the curry and adds a tangy undertone. Tomato sauce or crushed tomatoes can stand in if puree isn’t available.

Coriander: Garnishing with fresh coriander leaves adds a burst of freshness and a lovely aroma. Parsley can be a distant second in terms of an alternative, but coriander is truly irreplaceable for authentic taste.

Cooking a Chicken Curry is akin to weaving a rich tapestry of flavours. Each ingredient contributes its unique note, making the dish an aromatic and delectable delight.

While alternatives exist, to get the authentic taste, it’s always good to stick to the script. So, gather these ingredients, and let’s set the stage for a culinary masterpiece!

Mastering the Art of Chicken Curry

The beauty of Chicken Curry! If you ever ask me about my favourite dishes, Chicken Curry would undoubtedly top that list. Now, if you’ve ever wondered how this dish became a global sensation, let me take you on a culinary journey.

Chicken Curry isn’t just another dish; it’s an emotion for many of us. It represents family gatherings, laughter, joy, and above all, the magic that simple ingredients can weave when brought together with love.

What amazes me is the dish’s adaptability; its recipe varies not just from one region to another, but from one household to the next. Every home chef adds their personal touch, making their Chicken Curry version unique.

The essence of this dish lies in its spices. My countless experiments in the kitchen have taught me the importance of the balance of flavours. One cannot overpower the other; each spice must sing in harmony. And believe me, achieving that balance is the art.

Now, while the traditional ingredients have their charm, I’ve often played around with alternatives. Like using coconut milk for a creamy texture, or throwing in some bell peppers for an added crunch. It’s this versatility that makes Chicken Curry a favourite canvas for culinary creativity.

If you’re new to the world of Chicken Curry, start with the basics. Understand the role of each ingredient and the flavour they contribute. With time, you’ll find your rhythm, and soon, you’ll have your signature Chicken Curry recipe.

Mastering Chicken Curry requires patience, understanding, and a lot of love. It’s not just about following a recipe; it’s about embracing its spirit. So the next time you find yourself in the kitchen, apron on, ingredients spread out, remember: you’re not just cooking; you’re creating magic!

The Perfect Companions for Your Chicken Curry

When I sit down to relish a bowl of aromatic Chicken Curry, it isn’t just the curry that completes the experience. It’s also the accompaniments that play a crucial role. You see, in my culinary adventures, I’ve realized that while Chicken Curry is a star, its shine is enhanced by what you serve it with.

First and foremost, let’s talk about bread. The softness of chapati or the garlic-infused flavours of a naan complement the richness of the curry. Rolling a piece of bread and scooping up that delicious curry is nothing short of a delightful experience.

And if you’re like me, who loves a bit of crunch, then poppadom’s or crispy parathas are the way to go.

Rice is another companion that I can’t imagine my Chicken Curry without. Be it the fragrant basmati or the short-grained varieties, rice absorbs the curry’s flavours, giving you a wholesome bite every time.

Sometimes, I like to elevate the simple rice by turning it into a lemon or coconut rice. Trust me; these variations work wonders with the curry.

But, there’s more to accompaniments than just bread and rice. Fresh salads, with cucumbers, tomatoes, and onions tossed in a tangy dressing, cleanse the palate.

They add a refreshing note amidst the spices. Not to mention, the ever-favourite yogurt or raita, which provides a cooling effect, balancing the curry’s heat.

And for those who like a bit of sweetness, pickles and chutneys are perfect. Mango chutney, with its sweet and tangy flavours, or the spicy lime pickle, can elevate your Chicken Curry experience.

Chicken Curry is like a melodious song, and its accompaniments are the background score. Together, they create a symphony that dances on your palate.

The Spice Chronicles: Unravelling the Chicken Curry Mystique

Every time I dip my spoon into a bowl of Chicken Curry, I’m met with a riot of flavours. The aroma alone transports me to a place of warmth, nostalgia, and comfort. For many, this might just be a dish. But for me, it’s a story—a tale of spices, each narrating its chapter.

Now, you might wonder, what’s so special about the spices in a Chicken Curry? The answer lies in its intricacy.

Having whipped up numerous batches of this beloved dish, I can attest to the dance of spices in the pot.

The initial sizzle of garlic and ginger paste in hot olive oil, the golden touch of turmeric, the fiery punch of chilli powder, and the deep, soulful hum of garam masala, they all come together in a choreographed performance.

But here’s the thing: these spices don’t just add flavour. They come with a history.

The turmeric, for instance, has graced Indian kitchens for centuries, not just for its vibrant hue, but for its medicinal properties. Then there’s the garam masala, a mix of spices, each with its origin story and purpose in the blend.

Every time I prepare Chicken Curry, I feel like a custodian of these age-old traditions. Each spice vial in my kitchen is a testament to the ancient trade routes, cultural exchanges, and generations of wisdom.

For those embarking on their Chicken Curry journey, my advice is to treat each spice with reverence. Understand its essence, its potency, and its role in the grander scheme of things. And always remember: in the world of spices, less is often more.

From My Kitchen to Yours: Personalizing Chicken Curry

The beauty of Chicken Curry, in my humble opinion, lies in its adaptability. Over the years, as I’ve journeyed through various kitchens, countries, and culinary traditions, my Chicken Curry has evolved, adapting to the tastes and ingredients of the region.

Let me let you in on a secret: there’s no such thing as a universal Chicken Curry recipe. This dish is a canvas, waiting for personal touches.

For instance, during my sojourn in Thailand, I was inspired to add a dash of coconut milk to my curry, giving it a creamy consistency reminiscent of Thai curries. Then, a stint in the Mediterranean introduced me to the joys of pairing olives with chicken, adding a briny depth to the dish.

But personalizing Chicken Curry isn’t just about introducing new ingredients. It’s also about adjusting the classics. Sometimes, I reduce the chilli powder, letting the natural flavours of chicken and tomatoes shine. Other times, I might add a dollop of cream, making the curry richer.

Another thing I’ve noticed is how the cooking method can change the game. Slow-cooking the curry on a low flame, letting the chicken stew in the spices, lends a different result than a quick sauté on high heat.

And then there’s the matter of accompaniments. While chapati and naan are traditional favourites, have you ever tried Chicken Curry with quinoa or couscous? Believe me, it’s a delightful fusion that marries global flavours.

Make the dish your own. Experiment, tweak, and play around. Because at the end of the day, the best Chicken Curry is the one that resonates with your palate and heart.

The Olive Oil Odyssey: An Unconventional Choice for Chicken Curry

Dive into the world of Chicken Curry, and you’ll find a sea of cooking oils, each with its signature flair. But among these, the one that has consistently intrigued me is olive oil. Now, you might wonder: isn’t olive oil more at home in a pasta or salad? True, but let’s unravel the mystery together.

Traditionally, Chicken Curry is cooked in ghee or vegetable oil. These mediums not only fry the ingredients but also bring a distinct layer of flavour. However, during my culinary escapades, I stumbled upon the idea of using olive oil. Sceptical at first, I soon found it to be a game-changer.

The richness of olive oil, especially the extra virgin variant, adds a nuanced depth to the Chicken Curry.

It carries undertones of the Mediterranean, a subtle whisper amidst the symphony of spices. And it’s not just about taste; it’s about texture too. Olive oil lends a silky finish to the curry, making every bite smooth and velvety.

Furthermore, let’s not forget the health benefits. Olive oil is packed with antioxidants and healthy fats. Incorporating it into a dish as robust as Chicken Curry means indulgence without the guilt.

To those eager to venture into this realm, my advice: choose a good quality olive oil. It makes all the difference. And while you’re at it, consider pairing your Chicken Curry with a glass of red wine. Because, why not?

The Chicken in the Chicken Curry: Picking the Perfect Poultry

Chicken Curry, for me, is not just a dish; it’s an experience. And central to this experience is, of course, the chicken. Many might think, “Chicken is chicken, right?” But, oh, how far from the truth that is!

Selecting the right chicken for your curry is an art, one I’ve honed over years of cooking. The choice of chicken can transform your curry from just ‘good’ to ‘absolutely divine’.

Firstly, let’s talk age. Younger chickens, often labelled as broilers, are tender. Their meat is soft, almost buttery, and cooks quickly. These are perfect for a quick curry where you want the meat to melt in your mouth.

Then there are the older, free-range chickens. These have had more time to develop muscle, resulting in meat that’s denser and packed with flavour.

When I’m making a slow-cooked, simmered curry, these are my go-to. Their meat, while taking longer to cook, imbibes the spices beautifully and lends a depth to the curry.

Another consideration is the cut. While boneless pieces are convenient, I have a soft spot for bone-in chicken. The bones, when cooked, release marrow into the curry. This not only thickens the gravy but also enriches it with a deep, meaty flavour.

Then there’s the skin. Most Chicken Curry recipes call for skinless chicken. But on occasions, when I’m feeling a tad adventurous, I retain the skin. Fried to crispy perfection in olive oil, it introduces a delightful textural contrast.

The choice boils down to personal preference and the kind of Chicken Curry you’re aiming for. Over the years, I’ve learned to trust my instincts, letting the nature of the dish dictate my choice of poultry. And as always, the key lies in experimentation.

Embracing the Tomato: The Unsung Hero of Chicken Curry

In the midst of a cacophony of spices and succulent chicken, there lies a humble ingredient, one that’s often overshadowed – the tomato. When I think of Chicken Curry, images of rich, deep-red gravies come to mind, and at the heart of that lusciousness lies this versatile fruit.

Tomatoes, in their essence, bring a tanginess to Chicken Curry that acts as a counterbalance to the robust spices. However, their role isn’t just limited to flavour.

As I’ve learned over my years of cooking, they contribute significantly to the texture of the gravy. When tomatoes are simmered down with olive oil and spices, they break down, releasing their natural juices and giving the curry its characteristic velvety consistency.

But, tomatoes aren’t just a one-note wonder. Depending on their state – raw, pureed, or sun-dried – they can play diverse roles in the curry. A tomato puree, for instance, adds an intense richness, while chopped tomatoes lend a chunkier texture.

Now, for those days when I want to give my Chicken Curry a unique spin, I occasionally swap out regular tomatoes for their cherry counterparts. These little jewels burst in your mouth, providing pockets of tanginess that contrast beautifully with the spicy gravy.

In terms of health benefits, tomatoes are packed with vitamins, antioxidants, and lycopene. So, while you’re indulging in a bowl of sumptuous Chicken Curry, know that you’re also giving your body a boost of nutrition.

The Green Chilli Factor: Balancing Heat and Flavour

The green chilli! This slender, vibrant ingredient is so much more than just a source of heat. In my culinary journey, I’ve come to appreciate the depth and complexity it adds to dishes, especially to something as rich and intricate as Chicken Curry.

Let’s dive a little deeper. You see, not all green chillies are created equal. Some pack a fiery punch, while others are milder with a focus on flavour rather than heat.

Personally, when I craft my Chicken Curry, I’m always in search of that perfect balance. The aim is to have a kick of heat that complements, rather than overshadows, the other flavours.

In many of my cooking sessions, I’ve played with the idea of using whole green chillies versus chopped ones. Whole chillies, slit down the middle, introduce a more controlled heat to the curry, making every bite an enticing game of “will it, won’t it”.

On the other hand, finely chopped green chillies distribute their warmth evenly throughout the dish, ensuring a consistent level of heat in every mouthful.

Now, beyond just the heat, green chillies also introduce a certain freshness to Chicken Curry. Amidst the rich, deep flavours, they lend a bright, zesty note, uplifting the entire dish. And just like their red counterparts, green chillies come loaded with Vitamin C, adding a touch of health to the indulgence.

While they might seem like a small component, green chillies, in my experience, can transform a dish. So, the next time you’re whipping up a pot of Chicken Curry, give a nod of appreciation to these green wonders. They truly deserve it.

Ginger and Garlic Paste: The Dynamic Duo of Chicken Curry

Chicken Curry, as I’ve come to know and love, is a mosaic of flavours, each tile adding its unique touch.

But among the vast palette of ingredients, two stand out for their indispensable contribution – ginger and garlic. In many of my kitchen escapades, this dynamic duo has served as the bedrock upon which many a successful curry was built.

Think of ginger and garlic as the unsung heroes of Chicken Curry. Separately, they’re powerful; together, they’re magic.

The ginger, with its peppery and slightly sweet undertones, melds seamlessly with garlic’s pungent warmth. When combined in a paste and sautéed in olive oil, they release a fragrance so intoxicating it’s almost therapeutic.

But their role isn’t just aromatic. Their robust flavour forms a base that holds its own amidst the melange of spices in Chicken Curry. While the spices bring heat and depth, the ginger-garlic paste introduces a zesty warmth that ties everything together.

In the health arena, these two come packed with benefits. Ginger, with its anti-inflammatory properties, is a boon for digestion, while garlic is renowned for its immune-boosting capabilities.

So, every time I dig into a bowl of Chicken Curry, I take solace in the fact that not only am I treating my taste buds, but I’m also nourishing my body.

Over the years, while experimenting with the texture and intensity of this duo, I’ve often oscillated between store-bought pastes and freshly made ones. While the former offers convenience, nothing beats the vibrancy of a freshly ground paste.

The intensity, the freshness, and the authenticity it brings to Chicken Curry is unparalleled.

Coriander: The Final Flourish in Chicken Curry

When I reflect on my Chicken Curry journey, I’m always reminded of an analogy my grandmother once shared. She likened a dish to a well-composed piece of music, and in the realm of Chicken Curry, coriander is the crescendo, the final note that brings the symphony to a resounding conclusion.

Coriander, or cilantro as it’s known in some parts, has a dual role in Chicken Curry. The seeds, when ground, are often a part of the garam masala mix, introducing a warm, nutty flavour.

But it’s the leaves I’m most captivated by. Freshly chopped and sprinkled over the curry just before serving, they infuse a burst of freshness that contrasts beautifully with the richness of the dish.

Now, the beauty of coriander, in my opinion, lies in its subtlety. Unlike other herbs that can be overpowering, coriander complements rather than dominates. Each bite of Chicken Curry carries a hint of its earthy, lemony flavour, making the dish more layered and nuanced.

Moreover, from a visual perspective, the vibrant green of coriander breathes life into the dish. Against the deep hues of the curry, it stands out, making the dish as much a treat for the eyes as it is for the palate.

Beyond the sensory delights, coriander is a treasure trove of health benefits. Rich in vitamins and antioxidants, it’s known to promote digestion and combat inflammation.

Over the years, I’ve often been asked about alternatives to coriander, especially by those who find its flavour a tad too distinct.

While parsley comes close in terms of appearance, the flavour profile is quite different. Mint, on the other hand, can be a refreshing alternative, introducing a cool, zesty note to the Chicken Curry.

Remains an irreplaceable gem. It’s the finishing touch, the flourish that elevates Chicken Curry from great to exceptional

Check Out These Other Recipes

After feasting on my delectable Chicken Curry, I couldn’t help but reminisce about the other Indian culinary wonders that have graced my kitchen over the years.

Diving deep into the aromatic world of Indian cuisine, I fondly remember the day I ventured into making the Chicken Tikka Masala. Oh, the rich and creamy tomato sauce that perfectly cradled the char-grilled chicken pieces was a thing of pure joy.

Now, if you’re anything like me and adore the melding of spices with chicken, you must give the Chicken Jalfrezi a shot. The delicate dance of bell peppers with the spicy chicken makes me swoon every single time.

And speaking of spices, I would be remiss not to mention the Chicken Biryani. Layered rice, fragrant with spices, interspersed with juicy chicken pieces, it’s an all-time classic that I believe every Indian cuisine lover should master.

For those days when you’re looking for something lighter yet still bursting with flavours, my Chicken Tikka is a saviour. The marinated chunks of chicken, grilled to perfection, are a testament to simplicity meeting taste.

Of course, any culinary journey through Indian cuisine wouldn’t be complete without the mention of the Butter Chicken. Creamy, tangy, and with just the right hint of spices, it’s a dish that evokes pure nostalgia.

If you ever try any of these recipes, I’d love to hear your experiences! The fragrances, the tastes, the memories – Indian cuisine is an emotion, and I’m thrilled to share it with you. So, go ahead, dive into these recipes, and don’t forget to drop your thoughts in the comments section.

Chicken Curry

Chicken Curry

by Nabeela Kauser
Dive into the rich flavours and spices of a classic Chicken Curry. Crafted with love and just the right blend of ingredients, this dish promises an indulgent experience for every palate.
4.98 from 136 votes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dinner, Main Course
Cuisine Indian, Pakistani
Servings 6
Calories 276 kcal

Ingredients

  • 50 ml Olive Oil
  • 1 kg Chicken
  • 2 Onions
  • 3 Tomatoes
  • 1 tsp Garlic Paste
  • 1 tsp Ginger Paste
  • 2 Green Chillies
  • 1 tsp Turmeric Powder Haldi
  • 1 tsp Salt
  • 1 tsp Chilli Powder
  • 1 tsp Garam Masala
  • 1 tbsp Tomato Puree
  • 500 ml Water
  • Coriander

Instructions

  • In a large wok heat up the oil on medium heat until hot
  • Add the chopped onions and the diced tomatoes then cook for 3-4 minutes until soft
  • Add the garlic paste, ginger paste, chopped green chilli, salt, chilli powder, garam masala and tomato puree then cook the spices for 3-4 minutes
  • Add the chicken and mix the spices to fully coat the chicken then cook for a further 10 minutes
  • Add the water and cook for a further 20-30 minutes until thickened to your personal preference – the oil will form a thin layer on top of the curry which will indicate that the curry is ready
  • Serve immediately and enjoy with chapati or garlic naan!

Video

Notes

Nutritional facts:
The provision of nutritional information is done merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 276kcalCarbohydrates: 8gProtein: 16gFat: 20gSaturated Fat: 5gTrans Fat: 0.1gCholesterol: 60mgSodium: 509mgPotassium: 384mgFibre: 2gSugar: 4gVitamin A: 783IUVitamin C: 15mgVitamin D: 0.2µgCalcium: 30mgIron: 1mg
Keyword Chicken, Cooking, Curry, Food, Meat, Recipe
Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!

Latest comments (12)

Nabeela Kauser

Thank you for trying the recipe! I’m thrilled to hear that your husband enjoyed it. 😊

5 stars
tried this recipe for the first time and it came out so well, really delicious, only thing I did different was add some ghee to the mix in the beginning and a tiny bit of tamarind but the flavour was lovely and my friend who came round said it was really lovely. Thanks for sharing the recipe Nebeela!

Nabeela Kauser

5 stars
Thank you so much for trying out my chicken curry recipe and taking the time to leave a comment. I’m happy to hear that it turned out delicious and that you added your own personal touch with some ghee and tamarind. It’s always great to experiment with different flavours and ingredients. I’m glad that your friend enjoyed it too! Do let me know if you try any other recipes from my collection. Happy cooking!

Nabeela Kauser

5 stars
Thank you so much for trying out my chicken curry recipe and leaving such a lovely comment! I’m thrilled to hear that it reminded you of your favourite restaurant’s curry. It’s always great to have a go-to recipe for those times when you can’t order out, and I’m glad mine hit the spot for you. Let me know if you try any other recipes on my blog – I’d love to hear your feedback!

Nabeela Kauser

5 stars
Hi Tracy,

It depends on what you are making. You can leave the skin on in certain recipes. I personally do like the skin on but my kids don’t. If you want to leave the skin on in this recipe, make sure you remove the hair.

Hope that helps 🙂

Nabeela Kauser

5 stars
Thank you so much for trying out my recipe! I’m glad you enjoyed my chicken curry recipe 🙂

Cook with Nabeela

Hi, I'm Nabeela!

I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.

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