Chicken Curry

Most people love a chicken curry. It is a staple favourite weekly meal in asian households and for good reason. It is delicious and it will satisfy the whole family. Chicken curry with roti or rice is the meal no one complains about and everyone needs a recipe like that. 

Chicken Curry

This is another one of those recipes that remind me of home. We had it so regularly growing up and now my kids have it loads too.

I’m returning home from my mums today. 🙁 With a few detours planned en route. I have yet to pack though. It could take a while. My husband and dad have a running joke about my overpacking. I do pack everything but the kitchen sink when i travel up North.

August for me, is all about winding down. Making the most of the time I have with the kids, enjoying summer days, having barbecues, leisurely strolls, lovely picnics, crazy funfairs, sandy beaches etc etc.

But..It’s actually raining here today. I happen to love the rain. I love how it sounds and feels and looks. I’m not keen on the smell though. I have never understood it when people say they love the smell of fresh rain..

On days like this, returning home to a simple chicken curry is the best! I am always in my kids good books when I make it too.

My daughter is in a particularly cranky mood today. The kids went trampolining with their uncle yesterday and had the time of their lives. They also came back shattered and slept like babies. However, they still woke up early. I have mentioned before that my kids have this thing where if it is light outside, they refuse to accept that they should sleep so once she woke up she wasn’t about to go to sleep. On the bright side, in a warm car in motion (on our journey back), she will fall asleep. My son on the other hand, is still as active and as excited as ever. He is currently falling backwards off the bed onto the mattress on the floor….repeatedly.

I think i’m going to need chicken curry to get through today.

How to make Chicken Curry

Heat oil and add whole garam masala. Once they sizzle, add chopped onions. Cook for 15 minutes on low.

Add Garlic, Ginger and Green Chilli and saute for 3 – 4 minutes.

Now add pureed tomatoes and simmer for 10 – 15 minutes.

Add the ground spices, turn the heat up and saute for 2 minutes.

Add the chicken and 1 cup of water. Simmer, covered on low for 30 – 40 minutes or until cooked.

Storage Instructions

Chicken Curry keeps well in the fridge in an airtight container/bowl with a fitted lid for up to 3 days. It also freezes well for up to 2 months.

More Chicken Curries:

Chicken and chickpea curry

Karahi Chicken

Chicken Hyderabadi

Chicken Handi

**If you make this recipe, please don’t forget to comment or tag us. Thank you. x

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Chicken Curry

Most people love a chicken curry. It is a staple favourite weekly meal in asian households and for good reason. It is delicious and it will satisfy the whole family. Chicken curry with roti or rice is the meal no one complains about and everyone needs a recipe like that. 

Course Dinner

Cuisine Indian

Keyword Basic Chicken Curry, Hyderabadi Chicken Curry

Prep Time 5 minutes

Cook Time 50 minutes

Total Time 55 minutes

Servings 6

Calories 369 kcal

Author Safira

Ingredients

• 3 tbsp oil
• 4 Cardamom pods
• 2 Cloves
• 8 Peppercorns
• 2 inch Cinnamon stick
• 1 Bay leaf
• 2 large Onions Sliced finely
• 8 Garlic Cloves crushed
• 2 ½ inch Ginger crushed
• 3 Green Chillies crushed or chopped finely
• 1 ½ tsp Coriander powder
• 1 ½ tsp Cumin powder
• 1 tsp Red Chilli powder
• 1 tsp Turmeric powder
• 250 g Plum Tomatoes Pureed
• Salt to taste
• 1 Chicken cleaned and cut into 8 pieces or 8 chicken thighs/legs
• 1 tsp Garam Masala optional
• 1 tbsp Dry Fenugreek
• Handful fresh coriander leaves

Instructions

1. In a large non stick pot over a medium/high heat, add the oil, cardamom, cloves, peppercorns, cinnamon stick and bay leaf. Cook until fragrant (about 2 minutes).
2. Now add the onions and cook for 10- 15 minutes or until golden brown.

3. Stir in the ginger, garlic and green chilli paste and saute for 2 minutes.

4. Add the coriander, cumin, turmeric, red chilli powder and cook for a further minute.

5. Pour in the tomatoes, and salt and stir for a minute. Cover and cook on low for 10 - 15 minutes or until oil seperates from tomatoes.

6. Add the chicken pieces and lower the heat right down. Cover with a lid and allow to cook for 20-25 minutes.

7. Add Garam Masala and Dry Fenugreek. Cover and cook on lw for 2 minutes.

8. Garnish with the coriander and serve with rice or roti.

Recipe Notes

Storage Instructions

Chicken Curry keeps well in the fridge in an airtight container/bowl with a fitted lid for up to 3 days. It also freezes well for up to 2 months.

Nutrition Facts

Chicken Curry

Amount Per Serving

Calories 369 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 6g38%

Cholesterol 95mg32%

Sodium 94mg4%

Potassium 425mg12%

Carbohydrates 7g2%

Fiber 2g8%

Sugar 3g3%

Protein 25g50%

Vitamin A 525IU11%

Vitamin C 11mg13%

Calcium 43mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.