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Chicken Curry | Easy Chicken Recipe | Side dish for Rice & Idli Dosa | Chicken Curry Village Style

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Recipe Information

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Video-Specific Recipe

Chicken Curry

Cultural Context

Chicken curry is a staple dish in Indian cuisine, known for its rich flavors and aromatic spices. It varies widely across regions, with each area adding its unique twist. Traditionally served with rice or bread, it reflects the diverse culinary heritage of India, influenced by various cultures and ingredients.

IndianINmain
45 min
medium
4 servings
Servings4
1 kilo chicken
2 tablespoons salt
1 teaspoon turmeric powder
2 tablespoons red chili powder
3 tablespoons coriander seeds
1 piece cinnamon
8 cloves
2 cardamom
1 star anise
1 piece mace
2 tablespoons cumin seeds
1/2 teaspoon peppercorns
1 tablespoon poppy seeds (optional)
1 tablespoon grated dry coconut (or fresh coconut)
3 tablespoons gingely oil
2 large onions
1 green chili
3 tomatoes
fresh curry leaves
2 cups water
handful of chopped coriander leaves

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is lower in calories and suitable for vegetarians; chicken thighs are more affordable than breasts.

coconut milk

🥗Healthier: low-fat coconut milk

💰Cheaper: evaporated milk

Low-fat coconut milk reduces calories; evaporated milk is often cheaper.

1

Marinate 1 kilo of chicken with 2 tablespoons of salt, 1 teaspoon of turmeric powder, and 2 tablespoons of red chili powder; mix well and let sit for about half an hour.

2

In a pan, add 3 tablespoons of coriander seeds, 1 piece of cinnamon, 8 cloves, 2 cardamom, 1 star anise, 1 piece of mace, 2 tablespoons of cumin seeds, and 1/2 teaspoon of peppercorns; roast on low flame for about a minute until fragrant.

3

Add 1 tablespoon of poppy seeds (optional) and 1 tablespoon of grated dry coconut (or fresh coconut); switch off the stove and transfer to a plate to cool completely.

4

Once cooled, transfer the roasted ingredients to a mixer jar and grind to a fine powder; set aside.

5

In a pressure cooker, add 3 tablespoons of gingely oil and 2 large onions pulsed to a rough paste; add to the cooker.

6

Add 1 slit green chili and sauté the onions until golden brown.

7

Add 1 tablespoon of freshly pounded ginger garlic and mix well.

8

Add 3 roughly chopped tomatoes and cook until soft; then add fresh curry leaves and mix.

9

Add the marinated chicken to the cooker and mix well with the tomato-onion mixture.

10

Once the chicken is half cooked and no longer pink, add the freshly ground masala powder and mix; let it cook for 2-3 minutes on medium flame.

11

Add 2 cups of water (250 ml cup measurement) and mix well; close the cooker and cook for about three whistles on medium flame.

12

After three whistles, turn off the stove and wait for the pressure to release; open the cooker and check the chicken.

13

Add a handful of chopped coriander leaves and mix everything well.

Cooking Techniques

sautéingsimmeringgarnishing

Equipment Needed

pressure cookermixer jarpan

Spice Level:

🌶️🌶️🌶️

Allergens

none

Also Known As

Murgh KariChicken Masala

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