I was thinking of a “fancier” title for this post
Super delicious chicken curry.
Curry in a hurry, not!
Dazzling chicken curry.
Everyone loves this chicken curry.
Chicken Curry, the queen of hearts.
Then I was told the above titles weren’t good for SEO and I had to stick to Indian Chicken Curry Recipe. Yeah, such an ordinary name, but taste wise, it is an explosion of flavors. Delicious, Rich & Spicy
My and your kinda thing.
Oh before I start talking about the curry, I have to mention that I am so so in love with this white Victorian bowl! This bowl (it comes in a pair actually) and the cheeseboard are part of my birthday gifts from Tm. So in love with these. ♥ Thank you TM!!
As a kid, I loved my soups and mom would frequently cook soups for me to enjoy with my plate of rice. My late dad on the other hand, was very much into curries and lentils dishes. My mom would spend hours in the kitchen, trying to customize our meals according to our preference. Soups are obviously easy to prepare where else curries are more time consuming. In the old days, food was often cooked from scratch without any shortcuts that most of us would take today. We definitely have it easier than our mothers.
In a previous Fish Curry Recipe, I had written some tips to assist you in making better, more authentic curry. I am quite a purist at heart. I would rarely purchase a premix that require no effort at all in the kitchen. I don’t believe in the “Just add water theory”. Although I do not make my own curry mix from the scratch most of the time, yet the process of cooking curry would still start with me preparing the onion, ginger and garlic into a paste. I would sauté the spices and the aromatics for at least 15 minutes or till the time the aroma of the masala’s would be floating along the corridors of our apartment. It is always important to cook the spices well and you’ll have a curry that you can be proud of.
French cuisine uses a lot of onion, carrot and celery as the base ingredients, Indian cuisines mostly use onions, ginger and garlic as the base ingredients too. Curry powder is made from a mix of coriander seeds, turmeric, cinnamon, ginger, dried chilies…etc. It is more convenient to just purchase the curry powder instead of mixing it on your own. It is also important to use spices that are fresh. If you have some coriander powder in the pantry for about 2 years now, kindly proceed to the trash bin now and dispose that as it must have lost the flavor and smell by now. It would be best to store the spices in the fridge. I actually like my curry to have some “body” to it, thus I would always add one of the following, depending on what I have in the pantry.
- 2 tbsp plain yogurt
- 3 tbsp cream
- 1/4 cup half and half
- 1/4 cup evaporated milk
I have a lot of chicken recipes in my repertoire, but I keep visiting this chicken curry recipe for these reasons;
- Perfect dish for entertaining. You can cook this way in advance before the guests arrive.
- This curry recipe is versatile. You can use chicken, lamb, prawns and even just eggs or potatoes for a vegetarian version.
- Curries can be eaten with anything and everything. Eg: Rice, bread and couscous.
- Curry keeps well. You can cook a big batch of these and eat it over the next few days or next few weeks, if stored in a freezer.
This Indian Chicken Curry Recipe is especially perfect for the cold season. I could do with a bowl of this and some naan right now! So what are you waiting for? Go and buy a chicken now!
- 2½ pounds whole chicken (cleaned and cut into 12 pieces)
- 1 onion - sliced
- 3 potatoes - quartered
- 2 tomatoes quartered
- 2 bay leaves (dried)
- 1 cinnamon stick
- 3 cardamom
- 4 cloves
- ¼ cup vegetable oil
- Salt to taste
- Handful of chopped cilantro
- 3 Tbsp of heavy cream (see notes)
- 4 tbsp chicken/beef curry powder
- 3 large onions
- 5 cloves of garlic
- 2 inches ginger
- 2 green chili
- In a frying pan or pot, saute sliced onions, bay leaves, cinnamon, cardamom and cloves for 2-3 minutes.
- Add blended paste and cook for about 15 minutes.
- Turn the heat to medium and cook while stirring occasionally till the oil begins to separate from the paste and the paste is reduced to a dense, golden brown paste.
- Add salt, chicken, potato and tomatoes.
- Cover the pot and continue cooking for about 15 minutes or till the chicken and potatoes are cooked.
- Once the chicken is cooked, add in cream and top with cilantro. Cook for another 2 minutes and remove the curry from the fire.