Introduction

With just a few ingredients, a simple Indian chicken curry may be prepared to be hot, spicy, and delicious. This is a simple recipe that even novices can attempt. It tastes excellent with paratha, roti, or rice.

This dish of creamy chicken curry, with Indian influences, is much like the curry I had there. The smells and spices are enticing to the senses! Perfect with basmati rice and freshly made naan.

Total Time for Chicken Curry

Preparation Time	15 mins
Cock Time	35 mins
Total Time	50 mins
Servings	3

Ingredients for Chicken Curry

• ½ kilogram (1.1 lbs) of chicken (boneless is acceptable, but bone-in is preferred)
• 2 to 3 tablespoons of oil
• 1 cup of onions (3 medium) (finely chopped)
• One to two slit green chilies (you can substitute serrano peppers or Thai or Indian chili peppers for less spicy versions)
• 1 tablespoon of ginger garlic paste or ¾ inch ginger, 3 cloves garlic minced
• ½ cup of tomatoes (2 medium) (pureed or finely chopped)
• ¼ cup of yogurt (or 1½ tbsp cashew butter or 12 cashews powdered & pureed with ¼ cup water)
• ½ to ¾ teaspoon of salt (adjust as needed)
• ½ to 1 cup of hot water (or light coconut milk)
• 2 tablespoons of coriander leaves or mint leaves finely chopped

Curry Powder, if necessary, or spice powders

• ¼ teaspoon of turmeric powder
• 1 teaspoon of Kashmiri red chili powder or smoked paprika (½ tsp for less spicy)
• 1 teaspoon of garam masala (½ tsp more if needed, adjust to taste)
• 1 teaspoon of coriander powder

Whole spices (omit if you don’t have)

• One curry leaf sprig or one bay leaf
• Four cloves
• 2-inch chunk of cinnamon
• Three cardamoms in green

How To Make Chicken Curry

Preparation

1. Heat the oil in a deep pan over Add the chopped chiles and onions and stir. Saute for 7 to 8 minutes, or until deeply golden in color.medium heat. Add all of the spices, including the green cardamoms, cloves, cinnamon, and bay leaf.
2. Add the chopped chiles and onions and stir. Saute for 7 to 8 minutes, or until deeply golden in color.
3. Add the ginger-garlic paste and cook for about a minute, or until a pleasant scent emerges.
4. Add salt, turmeric, and tomatoes after that. Stir thoroughly, then cook until the tomatoes are mushy and tender.
5. Reduce the heat to a low level. Add the yogurt (or cashew paste), coriander powder, garam masala, and red chili powder and stir.
6. Cook over low heat until the mixture has a pleasant, aromatic scent.
7. Stir in chicken and cilantro leaves. Fry the chicken over medium heat until it becomes pale or white in color. This takes about three minutes.
8. Cook for three to four minutes on low heat with a cover on. Since the chicken absorbs all of the spice flavors, this stage is crucial.
9. Meanwhile, warm up one cup of water in a different saucepan. It is better to use hot water instead of cold since cold water tends to make the chicken tougher.

Making Chicken Curry

1. Add just enough boiling water to create a thick gravy, about ½ cup. The amount of moisture that the chicken releases during cooking will determine how much water to add. Verify the consistency of the photos in the post.
2. Once the chicken is tender and the curry/gravy thickens, cover and continue cooking over medium heat. The chicken will readily come off the bone when it is cooked through.
3. If necessary, add extra salt after tasting the curry. If you still think there’s not enough flavor at this point, you can add another ½ tsp of garam spice.
4. Add the coriander leaves as a final garnish, cover, and turn off the heat. Serve jeera rice or butter naan alongside chicken curry.

Nutrition Facts of Chicken Curry

417	26g	10g	33g
Calories	Fat	Carbs	Protein

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