Discover the delight of Homemade Chicken Curry, an Indian culinary gem known for its rich, aromatic flavors. This dish, a staple in Indian cuisine, combines tender chicken with a robust blend of spices and an onion-tomato base, creating a thick, satisfying curry. Perfectly complementing Indian flatbreads such as naan and roti, as well as various rice dishes, making it an ideal choice for both lunch and dinner.
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Easy to prepare, this recipe brings a slice of Indian culinary tradition to your kitchen. Whether you're looking for a comforting weeknight meal or a flavorful feast for guests, this Chicken Curry, with its unique addition of kasoori methi, is sure to impress and become a beloved part of your cooking collection.
Explore the Global Variety of Chicken Curries:
Ingredients and Substitutions Overview
To prepare this Chicken Curry, you'll need readily available kitchen spices and fresh produce, most of which can be easily found at your local Indian grocery store. Let's take a look at the ingredients list below.
Ingredients for Curry Paste:
- Whole Spices: A blend of cinnamon stick, cloves, bay leaves, and fennel seeds, essential for imparting a fresh aroma and depth of flavor.
- Ginger and Garlic: These key ingredients eliminate any raw flavor from the meat and contribute warm, earthy notes.
- Onion and Tomato: Onion brings a warm, subtle sweetness, and tomato, or crushed tomato as an alternative, adds a mild tanginess to the curry.
- Oil: Opt for a neutral-tasting cooking oil that suits your preference.
Ingredients for Chicken Curry:
- Chicken: Preferably chicken breast, chopped into bite-sized pieces. Alternatively, you can use thigh pieces or any handy cut of chicken for richer flavor.
- Ginger Garlic Paste: A crucial addition for sautéing the chicken, it infuses the meat with a pungent and aromatic flavor.
- Spice Powders: A trio of chili powder for a spicy kick, coriander powder for a sweet, earthy tone, and garam masala for a burst of warm, aromatic spices.
- Herbs: Dried kasoori methi, known for its savory, slightly nutty taste, significantly enhances the curry's depth. Garnish with freshly chopped cilantro leaves for a burst of color and freshness.
- Coconut Milk or Heavy Cream: Either option works beautifully to lend the curry a luxuriously thick, creamy texture and a subtle sweetness.
How to Make Chicken Curry at Home?
Follow along with our photos and video to masterfully prepare Homemade Chicken Curry. We'll guide you through creating the curry paste and cooking the chicken to perfection. Let's get started!
Explore Beloved Indian Curry Dishes:
- Butter Chicken
- Chicken Korma
- Chicken Tikka Masala
- Tandoori Chicken
- Chicken Vindaloo
- Chicken Karahi
- Chicken Chettinad
Chicken Curry
Ingredients
For Curry Paste
- 1 Onion, chopped
- 2 Tomato, chopped
- 1 small Cinnamon Stick
- 3 Cloves
- 2 Bay Leaves
- 1 tsp Fennel Seeds
- 6 cloves Garlic
- 1 tbsp Ginger, chopped
- 1 tbsp Oil
For Chicken Curry
- 1.75 lb Chicken Breast, you can also use bone-in chicken pieces
- ½ cup Onion, chopped
- 1 tsp Ginger Garlic Paste
- 1 tbsp Red Chili Powder
- 3 tbsp Coriander Powder
- ¾ tsp Garam Masala
- ½ tsp Turmeric Powder
- 1 tsp Kasoori Methi, crushed
- ¼ cup Coconut Milk, or heavy cream
- Salt, as needed
- 1½ tbsp Oil
- 1½ cup Water
- Cilantro Leaves, coriander leaves, to garnish
Instructions
To Make Curry Paste
- Start by heating oil in a pan over medium heat. Toss in the cinnamon stick, bay leaves, fennel seeds, and cloves. Stir them around until they're fragrant.
- Incorporate onion, garlic, and ginger into the pan, continuing to sauté until the onion becomes tender.
- Add the tomatoes to the mix. Sauté them until they completely soften and turn into a mushy, tender blend.
- Once cooked, remove the onion-tomato blend from the heat and transfer it to a blender.
- Blend everything into a smooth paste. Remember, hot mixtures can be tricky, so make sure it's cooled down to room temperature before you start blending. Once it's nice and smooth, set it aside for later use in the recipe.
To Make Chicken Curry
- Begin by heating oil in a pan over medium heat. Toss in the onions and sauté them until they're nice and soft.
- Next, put in ginger garlic paste, chili powder, coriander powder, garam masala, and salt. Cook them until they turn fragrant.
- After the spices smell good, add the chicken. Give them a good stir, making sure they get a nice coating of the spices.
- Cover the pan and let the chicken cook for 3 to 5 minutes.
- Open the lid, add the curry paste to the chicken, and mix well.
- Pour in the water and mix well. Adjust the amount of water to make the curry as thick or thin as you like.
- Cover the pan again and let the mixture boil for 12 to 15 minutes.
- Open the lid, add coconut milk or heavy cream, and stir well. Let the curry boil for another 3 to 5 minutes. This is a good time to taste and add more salt if needed.
- Mix in the crushed Kasoori Methi. Top it off with fresh cilantro leaves for garnish, then remove the pan from the heat. Your delicious chicken curry is ready to enjoy!
To Serve
- Enjoy this Chicken Curry with your favorite rice varieties or flatbreads. For more pairing ideas, check out the serving suggestions section.
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Recipe Video
Chef's Notes and Tips
- Chicken Selection: While chicken breast is used in this recipe, feel free to choose curry-cut chicken thighs or bite-sized whole chicken pieces, depending on your preference.
- Marinate Chicken: For deeper flavor, marinate the chicken pieces in a mixture of yogurt and a portion of the spice powders for at least 30 minutes before cooking. This tenderizes the meat and infuses it with spices.
- Curry Paste: Freshly made curry paste is crucial for achieving the authentic Indian flavor and unique taste that distinguishes this dish from others. Investing time in making your own paste significantly enhances the curry's depth and aroma.
- Handling Spices: When sautéing whole spices and spice powders, ensure they don't burn. Burnt spices can impart a bitter flavor. Sauté them until fragrant to effectively infuse the curry with their full, aromatic essence.
- Liquid Base: Traditional Indian Chicken Curries are usually made with water. For an added depth of flavor, consider using chicken broth, but keep an eye on the salt content and adjust your curry's seasoning as needed.
- Taste and Season: Don’t forget to taste your curry towards the end of cooking and adjust the seasoning if necessary. Sometimes a little extra salt or a pinch of sugar can balance the flavors perfectly.
- Adjusting Thickness: Control the thickness of your curry by adjusting the amount of water or broth. For a thicker curry, simmer it uncovered for a longer period to reduce the liquid.
- Resting Time: After cooking, let the curry sit for a few minutes before serving. This resting time allows the flavors to meld together better.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
Begin exploring the world of curries, from classic Indian curries to exciting global varieties. Discover a range of flavors to enhance your cooking adventure.
Serving Suggestions
Pair your Homemade Chicken Curry with these delightful options for an enhanced dining experience:
- Rice Dishes: A classic pairing, fragrant basmati rice complements the rich flavors of the curry, making it a staple choice for an authentic Indian meal. White rice and jasmine rice are excellent options to consider.
- Bread: Soft and fluffy naan bread or roti is ideal for scooping up the curry, adding a delightful texture contrast.
- Cucumber Raita: A cool and refreshing cucumber raita balances the spice of the curry, providing a creamy and tangy side dish.
- Biryani: Combine with a flavorful vegetable or chicken biryani for a hearty and satisfying meal that's sure to please.
- Mango Chutney: Sweet mango chutney serves as a perfect condiment, adding a fruity sweetness that contrasts beautifully with the spices.
- Aloo Gobi: Pair with Aloo Gobi (a spiced cauliflower and potato dish) for a delightful and satisfying accompaniment.
Storage Suggestions
Here's how to properly store your Homemade Chicken Curry to enjoy its rich flavors even days later.
- Refrigeration: Keep the Chicken Curry in a sealed container in the refrigerator. It will stay fresh for up to 2 days.
- Freezing: For longer storage, freeze the curry in individual serving bags that are freezer-friendly. It can be stored this way for up to a month.
- Reheating: When ready to eat, thaw the frozen curry and reheat it either in a microwave or on the stovetop before serving.
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