Every Indian family has its own recipe for a simple and comforting chicken curry. I am happy to share my mom's chicken curry with you, the one I grew up with. This is not your usual restaurant curry. It is a perfectly spiced curry with enticing aromas from everyday ingredients found in a typical Indian pantry, a classic home-cooked dish and a cherished recipe full of mom's love!
This delicious curry with an earthy flavor based on onions and tomatoes and warm aromas of fresh ginger, garlic, turmeric, and garam masala is prepared in no time.
Ingredients for 4 people
- 800 g chicken thighs (skinless and boneless) or chicken breast fillet (skinless), cut into pieces of 2 x 3 cm
- 300 ml water
- 3 ½ tbsp vegetable oil
- 2 ½ cm cinnamon stick
- 4 cloves
- 4 green cardamom pods
- 4 medium red onions, grated
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- ½ tsp ground turmeric
- 1 ½ tbsp ground coriander
- 1 ½ tbsp Bhuna Jeera (roasted and ground cumin)
- ¾ tsp Kashmiri chili powder
- 200 g sieved tomatoes
- 1 tsp salt
- 1 tbsp Garam Masala
- 1 tbsp chopped coriander leaves
Instructions
Place the meat in a large bowl and set aside.
Heat the oil in a non-stick pan over medium heat, add the cinnamon stick, cloves, and cardamom pods and let them infuse in the oil for 1 minute. When the spices change color, add the onions and fry for 4 minutes until golden brown.
Add the ginger and garlic paste to the pan and roast for 2 minutes, stirring occasionally.
Then add turmeric, ground coriander, roasted and ground cumin, as well as chili powder and stir in. Add the strained tomatoes and let simmer for 8 minutes, stirring occasionally, until the oil rises to the top.
Gradually add chicken and salt and stir into the onion-tomato-spice mixture. Increase the heat to high and let it simmer for 5 minutes until the chicken pieces are well coated with the sauce. Then add 300 ml of water and bring to a boil. Cover with a lid and let it simmer on low heat for 10 minutes until the meat is cooked through and tender.
Then sprinkle with Garam Masala and garnish with coriander leaves.
Tips
- The curry paste in this recipe has incredibly deep flavors, can be prepared in advance, and used as a base in many other curries. The curry paste also freezes well, so making a double batch is always recommended.
- If the recipe calls for roasted and ground cumin, do not substitute with regular ground cumin, as you will not achieve the desired aroma and proper flavor.
I look forward to hearing from you...
...if you like my blog, my recipes inspire you, and your curiosity for Indian cuisine has been awakened.
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