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Chicken curry my way recipe

Chicken curry my way recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast

For purists it may not look like an authentic Indian curry, but I like it this way, just a good pinch of curry powder makes this beautiful dish good enough for me!

3 people made this

IngredientsServes: 4

  • 4 tablespoons olive oil, divided
  • 4 chicken breast fillets, cut into cubes
  • 2 cloves garlic, minced
  • 1 onion, finely chopped
  • 1kg fresh tomatoes, chopped
  • 1 generous pinch of curry powder

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Heat 2 tablespoons oil in a frying pan over low heat heat. Add the chicken breasts and cook for 10 minutes until golden brown and cooked in the centre. Set aside.
  2. Heat remaining 2 tablespoons olive oil in a large saucepan and cook garlic and onion until soft; add tomatoes and curry powder, stir together and simmer 10 minutes or until your desired consistency is reached.
  3. Stir chicken into tomato mixture; serve over rice.

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Reviews & ratingsAverage global rating:(1)


Slow Cooker Chicken Curry

Alright! So who is with me when I say slow cookers are awesome? Especially when you have recipes where you can dump a whole lotta stuff in and after a few hours, you are left with plain deliciousness.

Enter: Slow Cooker Chicken Curry.

Here’s the thing. I have always had a little bit of a problem with chicken cooked in a slow cooker. Which is why you won’t find any slow cooker chicken recipes on the blog. Because most recipes I’ve tried result in dry or over cooked chicken, or a lot of water in the dish.

This recipe took a few tries but I’ve got it exactly the way we like it. Tender, juicy chicken, a gravy that coats each piece of chicken instead of pooling at the bottom and so much flavor that you would think we marinated the chicken for a few hours.

And it’s really simple to make. The only real cooking you’ll do here is to cook the onions and garlic together in a little oil before adding it to the slow cooker. And the only reason I recommend doing that is so that we can get rid of the raw, overpowering taste of onions and garlic and take advantage of their sweet flavor once we cook them. The rest of the recipe is really dump and cook.


Ingredients

2 tbsp ghee or unsalted butter
1 tbsp rapeseed oil
1 tsp cumin seeds
2 x 4cm cinnamon sticks
2 large onions, finely chopped
6cm ginger, peeled and grated
6 cloves of garlic, crushed
2 fresh green chillies (or 1 teaspoon chilli powder)
salt
200g tomato passata
2 tbsp tomato purée
1½ tsp ground cumin
½ tsp ground turmeric
3 tbsp whole-milk yoghurt (plus extra to serve)
1.2 kg skinless chicken legs, or 800g skinless, boneless chicken thighs
3 tbsp ground almonds
1 tsp garam masala

Chicken Curry

My brother – he is mummy’s favorite kid. She never admits to that and always gives me that, “what on earth are you talking about?” look every time I say this to her, but I know. He is the gentler of us two (at least on the outside!), doesn’t leave back any trail of his crimes AND he ate his greens. Me, quite the contrary! But still the quieter him and crazy me, together managed to keep mummy on her toes all the time. She was either in the kitchen cooking for us, making rounds to our school explaining for us, pulling us apart while we try to kill each other or in her mandir (temple) praying for us. On her toes all the time!

But Sundays were different. Sunday was the day she looked forward to the whole week. Sunday was when we, the kids would behave. Sunday was when I ate my greens with no whining in the vicinity. Sunday was when Papa was home and he took over from Mummy, the kitchen, the chores and the kids.

So our Sunday morning would start with the sound of mummy reciting her prayers in the prayer room and to the smell of chai simmering away in the copper pot my grandma gave to her. Papa would come in our room, move the curtain for the sun to glare right at our faces, pull away our blankets, plant a big fat kiss on both of our cheeks and lift us in his strong muscular arms taking us straight to the bathroom. By the time we could snap out of our sleep, our teeth would already be brushed and we would be in our running shoes all set for our morning run. Well, Papa’s morning run and our- “dragging the feet behind Papa” run! I remember him running towards the sun with the rays falling on his face and the two of us running behind him, hiding in his shadow to save our sleepy eyes from the shine. We would run past the nearby mandir, some local shops, wave hello to half the town and be back home for breakfast.

The hours after breakfast was what we looked forward to more. It was Sunday so it was a chicken curry day! We knew Papa would get us ready, load us on his scooter, one kid standing in front and other sitting on the back seat, wrapping our two arms around his waist tightly and we would go to the Sunday haat (farmer’s market). Carrying our jholas (bags) we would stop at every vendor looking for the plumpest tomatoes, choosing the freshest greens and bargaining for the best deal on potatoes and onions. Last stop would be the butcher shop located at the end of the haat. While waiting for the butcher to get our chicken ready, we would enjoy our ice creams or savor a glass of sweet sugarcane juice. Then head home.

At home everything from the haat would be washed, twice. Then we would sneak out in the backyard and Papa would get in the kitchen to make his world famous chicken curry. It took him at least two hours to make that chicken curry. The process would start with onion, ginger, garlic paste prepared using a stone grinder. Whole spices ground along until everything turns into a smooth paste. Then his loyal pressure cooker would be pulled out, which by the way was used just on Sundays, just for the chicken curry. The process would begin and the aroma of masala floating in the backyard would get strong and stronger.

Two hours later we would lay newspaper on the floor, put or plates on it and lunch would be served. There would just be chicken curry, steaming hot rotis and a simple salad on the side. But that is still and will ever be the best meal one could ever serve to me. So today when I thought of sharing a couple of exciting news with you, I could not think of a better recipe and images to go with the post. Photos here might not be the best ones, but they carry boatloads of memories. Some happy moments we spent with my family during our last visit to India and another golden opportunity where we relished Papa’s world famous Chicken Curry. Every family has their own version of chicken curry recipe. A few spices here and there but the soul still the same. This is my family’s recipe.


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I have made this several times and it is a really delicious dish. Of special note is the wonderful flavor the freshly ground spices. I leave out the yogurt (no dairy for me). Sometimes I use coconut cream BUT it is divine just the way it is. I'm adding cauliflower this time. Should be interesting.

Ok I saved the recipe, heat oil in a 12 to 14 inch skillet 2 to 3 inches deep. I read this as 2 to 3 inches of oil. Mind said. This is not deep fried. I was already cutting the recipe back for two. So I only used 1/4 c oil. The onions were yummy. So was the curry. Just didnt use the excess oil at the end. The called for 2 Tbsp ofmoil would have been better. The spice combination was wonderful. Subtle, flavorful and deep with just a hint of heat. I think part of the spice problem some had is that in the USA we think of chile powder as that mix that we use for barbecue, texmex, etc. Pick the right one and you can make a mighty fine chili. And chili heads will dazzle you. However as a general rule when I make anything Indian, southeast Asian or mexican I use some appropriate version of pure chili powder. I used pure ancho chili powder in this recipe which added the deep depth of flavor and a mild heat.

This was exception and pretty easy to make. Yes, a little labor intensive but not complicated. We loved it. Only thing I would change is adding a little more spice to kick up the heat a bit if you're into that sort of thing. Enjoy!

This dish was excellent. I made two modifications based on the common complaints listed in various reviews: 1) Not spicy enough--for this, I chopped up a serrano pepper and blended it with the garlic and ginger for the chicken marinade. This made for a mild to medium spice. You can add more chiles depending on your preference and tolerance for heat. 2) More bland than the ingredients suggested--the key to changing this is not adding more spices, but adding them at the right time. If you add them to the onions, bay leaves and oil and cook for a couple minutes <i>before</i> adding the chicken and marinade, the oil will absorb much more of the flavor from the ground spices, and will greatly enhance the flavor of the curry. This worked great for me, and is the key for getting the most out of any curry. What Iɽ do different next time: Iɽ add less salt, as this recipe could have done with about half of what was called for. Also, Iɽ make more of the sauce to reserve for pouring over rice and for soaking naan.

I followed the recipe, but found it too mild for my taste before serving so I added a tablespoon of red cuury dissolved in hot wated to the pot. No sense in argunig about whether a recipe is too bland because it is personal. not an absolute! I have another chicken curry recipe I prefer so I'll stick with it for now.

Great recipe but light on the spices, I found it to be too mild. I added a little ceyenne pepper and that did the trick. I have made it numerous times since!

Doesn't quite taste as good as it smells. I used high quality spices and the ground cloves, cardamom and cinnamon smelled heavenly, but the taste didn't have the same punch. I enjoyed the dish, but thought it could have used some more heat, and more spice in general.

Absolutely delicious. A bit labor intensive but by far the closest I've ever come to restaurant quality curry chicken, and I've been trying for years. I was generous with the garlic and ginger, and I skimmed the fat before boiling the sauce. Served with jasmine rice, pappadums and Indian beer. My husband wants me to double the recipe next time to ensure plenty of leftovers!

this is a simple but wonderful recipe that makes a great, tender chicken curry. I make it with boneless thigh pieces I get at the supermarket. Really good the next day, maybe better.

Very good, and relatively easy. Didn't bother to separate drumsticks from thighs. Used only 1/2 recipe, but kept the seasonings in original amounts, and added 1/8 tsp. cayenne to the marinade. Nonfat yogurt worked fine, as did yellow onion. Delicious with the Spiced Saffron Rice. Second time, didn't skin the chicken. Still good. After removing it from sauce, emptied a bag of frozen vegetables into sauce, covered and cooked them until tender, about 4 min. Removed with slotted spoon, stirred 1/2c. chopped cilantro into veggies, and resumed sauce reduction. Delicious.

It's a delightful dish. I used mild (yellow) curry powder instead of the chili powder, and came out with a dish the whole family loved. It really doesn't need any extra 'heat' at all.

Very tasty! Those who found it bland likely weren't using very fresh spices. The flavor was complex, without one spice overwhelming the others. I did make a few fat lowering modifications - non-fat yogurt and boneless skinless chicken breasts - and it was still very rich. Only complaint was that it had no heat in the spices and next time I'll use a hot chili powder rather than mild.

Very blah. There are better curry recipes out there.

I made this for dinner last night. GONE! Plates were licked, etc, followed recipe to the "T". Jasmine rice is great with this!

This was excellent! I served it to a friend who lived in India for a while and he couldn't get over how good it was. I served it with basmati rice, indian potatoes (which I will omit next time) and mango lassis. I also picked up some naan to go with it. I am looking forward to making it again!

I used skinless thighs, chicken was tender. Made as recipe called for and really felt it was dull. Added extra onion, 2 lg. blanched chopped fresh tomatoe, increased chili pwd to 1 tbsp., 1 tsp. cumin seeds (ground), 1 tsp. green thai curry paste, fish sauce instead of salt,flavour was much better. However, very unattractive dish. Fresh lime over top as served greatly improved the dish. I do no believe a recipe should need so much fixing. However, in the end my husband enjoyed.

Everyone in my family liked this chicken. That is very rare.

Finally made this tonight for dinner. Simple to prepare and just wonderful. Changed nothing. Used fresh homemade full cream yogurt - and top quality fresh spices are a must! For us it was a really special dish and is now in the "Family File of Favourites" - Have noted some of the suggestions previously posted and will try those out soon, too!

add 3 big onions while frying, 2 large tomatoes and 1tbsp chilly powder cook well till curry thickens. Par boil rice, layer with curry then rice again add yellow food colour (zafran) & viola you have made a tasty biryani!!

I work with a girl from India and had her look at this recipe prior to making it, she said that the ingredients are correct and requested that I bring her a sample. She thought it was delicious, as did my whole family. We'll have this again and again. Thank you!

OK and edible, but definitely not the best chicken curry recipe I've used.

this was a wonderful dish- the flavors were complex, but not overwhelming. I didn't reduce the sauce very much- used it over the basmati. My entire family loved it and insisted that it become one of the staples..

There's a fair amount of prep work with this recipe, but IMHO, it's worth it. Good curry flavor without being overwhelming . . . and not expensive, either.

This is the first recipe from Epicurious that I will be be deleting from my recipe box. I followed the recipe exactly, and although the chicken was tender, the taste was terribly bland. I was especially disappointed, as I adore Indian food. Whenever I cook one of your recipes for the first time, I cook only for my husband and myself, or with a friend who knows she is my culinary guinea-pig. We all agreed it was not to be repeated.

This is easy and delicious! I used chicken breasts instead of legs. The marinade was enough for 4 (skinless) chicken breasts. Since there are only 2 of us in the family, I had enough left over for chicken salad next day. Wonderful in a sandwich!


Instructions

Heat oil in large saucepan on medium heat. Add onion and garlic cook and stir 5 minutes or until onion is tender. Add curry powder cook and stir 2 minutes. Add water and tomato sauce bring to boil

Stir in Jambalaya Mix return to boil. Reduce heat to low cover and simmer 15 minutes

Stir in chicken and raisins mix well. Cover and simmer 15 minutes longer or until rice is tender and chicken is cooked through. Remove from heat. Stir in yogurt. Let stand 5 minutes. Sprinkle with cashews


Guyanese Chicken Curry

Juicy pieces of halal chicken cooked with masala, curry powder, and geera makes this Guyanese chicken curry finger-licking good. Serve with dhal and rice for a perfect meal!

Ingredients

  • Seasoning
  • 1 medium onion, chopped
  • 1 head of garlic, peeled
  • leaves of a few sprigs of fresh thyme
  • desired amount of wiri wiri pepper or scotch bonnet pepper
  • ¼ cup water

Curry

  • 4 lbs chicken, cut into 3 inch pieces
  • 2 tbsp seasoning + 1 tsp curry powder (for chicken)
  • 4 tbsp seasoning (for masala-curry powder mixture)
  • 4 tbsp garam masala
  • 3 tbsp curry powder
  • ½ tsp ground geera (cumin)
  • &frac13 cup boiilng water
  • 6 tbsp cooking oil
  • 2 tsp salt (or salt to taste)
  • Boiling water, as needed
  • 1 tbsp tomato paste
  • 2 medium potatoes, peeled and chopped
  • 4-6 cloves + 1 small cinnamon stick (not pictured)
  • Few pinches geera
  • 1 scallion, sliced

Instructions

  1. In a blender, combine medium onion, head of garlic, thyme leaves, pepper, and ¼ cup water. Blend until smooth and thick like a smoothie.
  2. Wash and clean chicken (see below). Remove fat, chop into 3-inch pieces. Pat dry with paper towel, set aside.
  3. Add 2 tbsp of the seasoning to chicken plus 1 tsp curry powder. Massage into meat, let it rest for ½ hour minimum. Store remaining seasoning in a container in fridge for use in another recipe.
  4. In a bowl, mix 4 heaping tbsp fresh seasoning, 4 tbsp masala, 3 tsbp curry powder, ½ tsp geera, and &frac13 cup water into a paste.
  5. Heat an iron pot with 6 tbsp oil. Add masala-curry powder paste and fry for 2-3 minutes, stirring constantly until mixture looks darker and not watery .
  6. Add chicken to pot and stir to coat with masala-curry powder mixture.
  7. Cover pot and let chicken cook for 15-20 minutes on medium heat stirring every once in a while. Remove lid and allow water from chicken to evaporate. Chicken will then start to look "dry." Add salt and turn chicken.
  8. Add enough boiling water to cover chicken.
  9. Add tomato paste, and chopped potatoes, cover with lid.
  10. Let curry boil on medium-high heat until gravy has reduced by one-third and thickens to your desire.
  11. When curry is done, sprinkle a little geera on top and garnish with fresh scallions.

Notes

Make sure chicken has bounjayed (meat has been seared with the masala and looks dry) well before adding the boiling water. If water is added too soon, it will wash the masala off the chicken and you will end up with a watery curry.

Pat meat dry before adding seasoning. The meat will absorb the seasoning better.

Brands- these are the brands my mom has used in the past and yields a great taste:

Curry Powder - Chetty's or Lalah's

Garam Masala - Guyanese Pride or Maywah (Couldn't find an image)

When my mom would buy chicken from the halal meat store in Queens, they would roast the skin of the chicken and chop it up in curry/stew size pieces. Roasting the chicken skin gave it another layer of flavor when cooked. When she brought the chicken home, she would "clean" it with a little bit of flour, salt, vinegar or lime, and water. She'd let it sit for ½ hr to 45 minutes then rinse it off piece by piece and pat it dry. This method of "cleaning" the meat is a way to remove any slime, rank smell, or off taste that the chicken might have. This is the way we always cleaned meat, but feel free to use your own way.

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Can you freeze this recipe?

Yes! I LOVE making a big batch of this and freezing it for another day. When it’s cold, I portion it up into takeaway containers (in the photo below).

I buy them in bulk from Amazon, about £8 for 50. (I wash and reuse them but they are much cheaper than buying hundreds of thick Tupperware containers.) I then defrost and warm through when needed.


Ingredients for Chicken Curry

  • Chicken: Boneless and skinless chicken breasts or thighs are the best. Breast is more dry but I feel like rich sauce helps a lot. Dark meat is more fatty and I would love thighs in this curry chicken recipe too.
  • Coconut milk: Use coconut milk from a can and not carton. I used full fat but low fat is fine too. Cream accumulation on top during colder months is normal. My favorite brand is Thai Kitchen because it is not gritty, non-GMO and I believe BPA free.
  • Onion, garlic and ginger: A lot of onion makes curry sweet and flavorful along with fresh garlic and ginger. You could use 1 tsp dried ginger instead.
  • Yellow curry powder and turmeric: As mentioned above, fresh and quality yellow curry powder is the key. You can use any other colour powder and add more if you like things spicy. It is such a personal preference and an easy fix. Turmeric adds colour and flavor but you can skip if don’t have any.

Step-By-Step Chicken Curry Recipe

Start with making a fine paste of tomato, garlic, ginger, and dry red chilies. Use 1 – 2 tablespoons of water to make the smooth paste. Set aside (image 1).

Next, heat mustard oil in the Kadhai. Once it’s smoking hot, add sliced onion and fry till they are golden brown in color (images 2 & 3).Transfer onion to a plate. Allow becoming lukewarm. Grind them to a smooth paste without using water (image 4).

In the same kadhai, add the bay leaf and cinnamon in the leftover oil. Fry for 10 – 20 seconds to release their aroma.

Add the tomato paste, turmeric, red chili powder, coriander powder (image 6), and fry over low-medium heat till oil starts separating from the masala.

Add the chicken pieces, season with salt, and fry till they become pale white (images 7 & 8). This usually takes 8 – 10 minutes. Do not rush this process.

Next, add the onion paste (image 9). Mix nicely. Cover and cook the chicken till its juices are released. Keep the flame at lowest setting. Do not add any water.

A good quality tender chicken does not take more than 10 minutes to get cooked. Open the lid, check the chicken for doneness.

If cooked, add 1 Cup of water to make gravy (add coconut milk if you prefer) along with garam masala, dry fenugreek leaves, fresh coriander, and sliced green chili (optional) (image 10).

Simmer the curry for 5 – 10 minutes for the gravy to thicken a bit. Taste the curry and add more seasoning if required.

Indian Chicken Curry is ready to serve.


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