Authentic Homestyle Indian Chicken Curry
An authentic Indian homestyle chicken curry made with chicken on the bone, potatoes, tomatoes and warming spices. A family favourite served with rice or roti.
Ingredients
- ¼ cup cooking oil
- 1 teaspoon whole cumin seeds
- 1 bay leaf
- 1 cinnamon stick
- 3 green cardamom pods cracked open
- 5 black peppercorns
- 3 cloves
- 2 medium onions finely diced
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon green chilli paste
- ½ x 400g tin plum tomatoes blended (approximately 200g)
- 2 fresh tomatoes blended (optional or add more pureed plum tomatoes)
- Salt to taste
- 1½ teaspoon coriander powder
- 1½ teaspoon cumin powder
- 1 teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- 1 teaspoon garam masala powder
- 1 teaspoon Madras curry powder optional
- 1 teaspoon kasuri methi optional
- 1 whole chicken cut into 12 pieces
- 2 large potatoes peeled and cut into chunks
- 400 ml water
Instructions
Fry the whole spices
- Heat the oil in a large, heavy-based pot over medium heat. Add the cumin seeds, cinnamon stick, cracked cardamom pods, peppercorns and cloves.
- Allow the spices to sizzle gently until fragrant, taking care not to burn them.
Cook the onions
- Add the sliced onions and stir to coat them in the spiced oil.
- Cover the pot and cook for approximately 10 minutes, checking and stirring occasionally, until the onions are soft and golden brown.
Add the ginger, garlic and green chilli
- Add the ginger paste, garlic paste and green chilli paste. Stir well and cook for a couple of minutes until fragrant.
Add the tomatoes
- Pour in the blended tinned tomatoes. If using fresh tomatoes, add those too.
- Cook over medium-high heat for approximately 10 minutes, stirring occasionally, until the tomatoes have cooked down and the oil begins to separate and rise to the surface.
Add the ground spices
- Add salt, coriander powder, cumin powder, red chilli powder, turmeric, garam masala, Madras curry powder and kasuri methi, if using.
- Stir thoroughly to combine and cook over medium-high heat for another 5–10 minutes. The masala should become thick and fragrant, with the oil beginning to separate again.
Add the chicken and potatoes
- Add the chicken pieces and potato chunks to the pot.
- Stir well, making sure everything is coated in the masala. Cover and cook over medium-low heat for approximately 30 minutes, checking and stirring a few times to prevent anything sticking to the bottom of the pot.
Add the water and simmer
- Pour in 400ml water and stir gently.
- Cover and simmer for another 10 minutes, or until the chicken is completely cooked through and the potatoes are tender. The gravy should be rich and well flavoured.
Notes
What to Serve With Indian Chicken Curry
This curry is lovely served with freshly cooked basmati rice, which soaks up the gravy beautifully. It is equally good with homemade roti/chapati or naan. Many of us will tell you that the best way to eat it is to break the chapatti into tiny pieces and mix it in until it becomes cohesive and then take a bite at a time. Also known as 'churi ney kawa nu.' Please tell me if you understand what I am saying here. You can also serve it with a simple kachumber salad with cucumber and tomato salad, sliced onions and a little yoghurt, mint raita, cucumber raita alongside.Tips for Making the Best Homestyle Chicken Curry
Take your time with the onions: Cooking the onions until golden brown gives the curry a deeper flavour. Don't rush this stage. Cook the tomatoes properly: Allow the tomato mixture to reduce until the oil separates. This is an important step in developing the flavour of the masala. Use chicken on the bone: It gives the gravy a lovely depth of flavour and is particularly good for this style of curry. Check the potatoes: Cut them into reasonably sized chunks so they hold their shape while cooking. Cooking times can vary depending on the size and variety of potato. Adjust the chilli: Green chilli paste and red chilli powder both contribute heat. Adjust them according to your preference.Storage and Reheating
Refrigerator: Allow the curry to cool before transferring it to an airtight container. Refrigerate for up to 3 days. Freezer: Freeze in suitable airtight containers for up to 3 months. Defrost overnight in the refrigerator before reheating. Reheating: Reheat gently in a saucepan until piping hot throughout. Add a splash of water if the gravy has thickened during storage.Frequently Asked Questions
Is this Indian chicken curry restaurant-style?
No. This is a homestyle Indian chicken curry based on the kind of everyday cooking found in Indian family kitchens. It uses chicken on the bone, potatoes and a traditional onion, tomato and spice masala rather than a restaurant-style curry base.Can I use boneless chicken?
Yes. You can use boneless chicken thighs, although chicken on the bone gives the gravy a deeper flavour. Adjust the cooking time accordingly, as boneless chicken will cook more quickly.Why do you cook the onions covered?
Covering the onions helps them soften and release moisture as they cook. Keep an eye on them and stir occasionally so they brown evenly without catching on the bottom of the pot.Why does the oil separate from the masala?
Oil separation is a useful indication that the tomato and spice mixture has cooked down. It helps develop a deeper, more rounded flavour in the curry.Can I add fresh tomatoes as well as tinned tomatoes?
Yes. The two fresh tomatoes are optional, but they add extra tomato flavour and work well alongside the blended tinned plum tomatoes.Can I make this curry less spicy?
Yes. Reduce the green chilli paste and red chilli powder to suit your preference. You can still enjoy all the flavour from the other spices without making the curry particularly hot.Can I make this curry ahead of time?
Yes. The flavours develop further as the curry rests. It is a lovely dish to prepare ahead and reheat gently when needed.What potatoes are best for chicken curry?
Floury or all-purpose potatoes work well. Cut them into generous chunks so they soften and absorb the curry gravy without breaking down too much.Can I make this curry without kasuri methi?
Absolutely. Kasuri methi is optional. The curry will still have plenty of flavour from the whole spices, aromatics and ground spice mixture.Nutrition
Calories: 377kcalCarbohydrates: 3gProtein: 24gFat: 29gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 95mgSodium: 101mgPotassium: 296mgFiber: 1gSugar: 0.1gVitamin A: 291IUVitamin C: 3mgCalcium: 44mgIron: 2mg
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