For every dish, there are numerous authentic recipes, and chicken curry is no exception. Today, I’m sharing a simple homestyle chicken curry that tastes phenomenal. It’s naturally gluten-free and dairy-free, making it a favorite dinner option for us on both weeknights and weekends. What makes this simple chicken curry stand out is the layering of flavors with aromatic whole spices, and a lot of love. This is an old post from 2011. Updated with with new photos and a video on YouTube.
Spices are the heart and soul of Indian cooking, infusing dishes with a unique blend of aromas, colors, and flavors. Sometimes we use freshly ground spices, and other times we love to add whole spices. When whole spices are added to hot oil, the aroma they release is a sure way to whet your appetite that spice powder cannot replicate. This doesn’t mean that powdered spices aren’t useful; they provide ease of use, but sometimes meat curries benefit from whole spices at the beginning.
Image from 2011
Making a good curry takes a while, even if it is an everyday dish. After briefly frying the whole spices, the next step is to slowly caramelize the onion, ginger, garlic, and tomato base until it’s browned and glossy. This slow caramelization forms the basis of a great curry and makes a real difference to the overall flavor and color of chicken curry.
This type of chicken curry is typically made with a whole, skinless chicken that’s cut into pieces. I recommend using bone-in or boneless chicken legs. Please do not use chicken breast for this recipe; you need the fattier dark meat to get the full flavor. The chicken is cooked on low heat with the lid on until fall-apart tender without overcooking. Finally, it is garnished with a little garam masala, if desired, and fresh cilantro.”
You can serve this homestyle chicken curry with roti, paratha, or naan, but it’s extremely comforting over basmati rice. Not plain basmati rice, I often serve it with peas pulao, a combo I just love.
I hope you enjoy my recipe and try it! Let me know if you do what you think of it and like and share the post on social media to support my blog. You can find me, on Facebook, Twitter, Instagram, and Pinterest. Let’s stay in touch. Happy Cooking!
A simple homestyle chicken curry with whole spices and lot of love.
Ingredients
- 3 lbs boneless skinless chicken thigh pieces
- 3 onion, 2 cups ground
- 2 tbsp ginger and garlic paste
- 1 1/4 cup fresh tomato puree
- 1 tsp cumin seeds
- 2 tsp coriander seeds, coarsely ground
- 4 cloves
- 2 black cardamom, lightly pounded
- 1 bay leaf
- 2 green chilies, finely chopped
- 1 tsp red chilli powder
- 1 tsp turmeric powder
- 3 green cardamom, lightly pounded
- 4 tbsp olive oil
- water as required
- 1 tsp black pepper, coarsely ground
- Garam masala (optional)
Instructions
- Remove any fat from chicken pieces. Rinse and put it aside in a colander.
- Heat oil in a heavy bottomed saucepan.
- Add bay leaf, cumin, coriander seeds, cloves, black cardamom seeds in the order as written. Sauté for 20 seconds till they crackle and then add ground onion.
- When onions begins to change color, add ground ginger garlic paste and green chilies. Fry the masala until golden brown and the aroma of mixed spices wander in the kitchen.
- Add turmeric powder, red chili powder and fresh tomato puree. Cook until the raw smell of tomatoes is gone and the masala looks glossy.
- Add chicken pieces. Roast for 15 minutes on high heat.
- Add water as required and cook covered on medium low heat until chicken pieces are succulent.
- Add cilantro and black pepper, garam masala (if desired). Serve with rice, roti or naan.
charanjit
I am going to try this recipe soon.Thanks for posting these wonderful recipes. Keep up the good work.
Ann
I LOVE this! My favorite is curry as well – but I’m allergic to cinnamon…which is in most commercial curries! I think I need to just go back to the way it’s supposed to be made….and this looks amazing! Thanks SO much for sharing!
Christine's Pantry
Great recipe. Well done.
Lizzy
My husband is not a fan of curries 🙁 But I may have to try this when he’s out of town next month!
raja
i thanks for your recipe.if you do not mind kindly write the Ingredients with hindi or punjabi with english
Balvinder
Raja, its a good suggestion, where ever necessary I write the word in hindi, though with English letters.
Tandy I Lavender and Lime
Any curry is a winning dish for me.
angiesrecipes
I adore curry! This looks so warming and tasty.