How to make Simple Chicken Curry | Chicken Curry Recipe Indian Style
Recipe Information
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.
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.
Slice 2 tomatoes and 1 onion for the gravy.
Boil the tomatoes and onion to make a paste.
Chop ginger finely and slit 2-3 green chilies.
Boil garlic without any preparation to make a paste.
Use 10 pieces of chicken for the curry.
Heat 2 tablespoons of refined oil in a kadhai.
Add all the sliced vegetables and cook on high to medium flame for 4-5 minutes until soft.
Once the tomatoes are soft, transfer them to a plate to cool down.
Blend the cooled vegetables with a little water to make a smooth paste for the gravy.
In the same kadhai, add 1 more tablespoon of oil and fry 3-4 diced potatoes.
Before frying the potatoes, add turmeric and Kashmiri red chili powder.
Fry the potatoes on medium to low flame until golden brown, then transfer to a plate.
Prepare the chicken by mixing it with turmeric, Kashmiri red chili, coriander powder, salt, and a little yogurt using hands.
Let the chicken rest for 2-3 minutes.
Fry the marinated chicken in 2 tablespoons of oil on medium to low flame for 4-5 minutes, covering it to cook thoroughly.
After 4-5 minutes, check the chicken and continue cooking for another 2-3 minutes on medium to low flame.
Once cooked, transfer the chicken to a plate.
For the gravy, heat 2 tablespoons of refined oil in the kadhai and add 1/2 teaspoon cumin seeds, cinnamon stick, cardamom, cloves, black pepper, and bay leaf, frying briefly.
Add the blended vegetable paste to the spices and stir continuously on medium to low flame until some water evaporates.
Once the water has evaporated, add turmeric, cumin powder, coriander powder, and Kashmiri red chili powder along with 1/2 cup of water, mixing well.
Cook until oil starts to separate from the gravy, indicating it's well-cooked.
After stirring, add 2 teaspoons of yogurt to the gravy on low flame to prevent curdling.
Mix well and adjust salt to taste.
Add garam masala and mix well again.
Add the fried chicken and potatoes to the gravy, mixing thoroughly and cooking for 1-2 minutes on low to medium flame.
Pour in 1 cup of water to ensure the chicken and potatoes boil well together.
Add crushed dried fenugreek leaves and mix well.
Turn off the gas and let it cool slightly before adding a teaspoon of lemon juice on top.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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