Chicken Curry Recipe

Serves: 6 people
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Ingredients

For the Chicken

• 2.5 pounds bone-in chicken pieces (thighs and drumsticks) or 2 pounds boneless chicken, cut into chunks
• 1 teaspoon salt
• 1/2 teaspoon turmeric
• 1 tablespoon lemon juice

For the Curry Base

• 3 tablespoons ghee or vegetable oil
• 2 bay leaves
• 4-5 green cardamom pods, lightly crushed
• 1-inch cinnamon stick
• 2 large onions, finely chopped
• 6 cloves garlic, minced
• 2-inch piece fresh ginger, minced
• 2 large tomatoes, chopped (or 1 can 14oz diced tomatoes)

For the Spice Blend

• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon salt (or to taste)

For the Sauce

• 1 cup coconut milk or heavy cream
• 1 cup chicken broth or water
• 2 tablespoons tomato paste
• 1 teaspoon sugar (optional, to balance acidity)
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon garam masala (for finishing)

Instructions

Preparing the Chicken

1. Season the chicken: Pat chicken pieces dry and season with salt, turmeric, and lemon juice. Let marinate for 15 minutes while you prepare other ingredients.

Building the Flavor Base

1. Heat oil and whole spices: In a large, heavy-bottomed pot or Dutch oven, heat ghee or oil over medium heat. Add bay leaves, cardamom pods, and cinnamon stick. Fry for 30 seconds until fragrant.
2. Brown the chicken: Add seasoned chicken pieces and brown on all sides, about 8-10 minutes total. The chicken doesn’t need to be fully cooked. Remove chicken and set aside.
3. Cook the onions: In the same pot, add chopped onions and cook for 8-10 minutes, stirring occasionally, until golden brown and softened. This step is crucial for developing deep flavor.
4. Add aromatics: Add minced garlic and ginger, cooking for 1-2 minutes until fragrant and the raw smell disappears.

Creating the Spice Paste

1. Add ground spices: Lower heat to medium-low and add all the ground spices (coriander, cumin, garam masala, turmeric, paprika, cayenne, and salt). Stir constantly for 30-60 seconds until very fragrant. Be careful not to burn the spices.
2. Add tomatoes: Add chopped tomatoes and tomato paste. Cook for 8-10 minutes, stirring frequently, until tomatoes break down and the mixture becomes paste-like and darkens in color.

Building the Curry

1. Deglaze: If the mixture starts sticking, add a splash of water or broth and scrape up any browned bits from the bottom of the pot.
2. Add liquid: Gradually stir in coconut milk (or cream) and chicken broth. The sauce should be smooth and creamy.
3. Return chicken: Add the browned chicken back to the pot along with any accumulated juices. Bring to a gentle boil.
4. Simmer: Reduce heat to low, cover partially, and simmer for 25-30 minutes until chicken is tender and cooked through (165°F/74°C internal temperature).

Finishing Touches

1. Adjust consistency: If the curry is too thick, add more broth or water. If too thin, simmer uncovered for a few more minutes to reduce.
2. Season to taste: Taste and adjust salt, spices, or add sugar if the curry seems too acidic from the tomatoes.
3. Final garnish: Remove from heat and stir in fresh cilantro and finishing garam masala. Remove whole spices if desired.
4. Rest: Let the curry rest for 5 minutes before serving to allow flavors to meld.

Serving Suggestions

Traditional Accompaniments

• Basmati rice or jasmine rice
• Warm naan bread or roti
• Cucumber raita
• Pickled onions or mixed pickles
• Papadums

Modern Pairings

• Quinoa or cauliflower rice
• Coconut rice
• Garlic naan or pita bread
• Simple green salad

Tips for Perfect Chicken Curry

• Brown the chicken well: This adds depth of flavor to the final dish
• Cook onions properly: Take time to cook them until golden for the best base
• Toast the spices: This releases their essential oils and prevents raw spice taste
• Low and slow: Gentle simmering develops the best flavors
• Taste and adjust: Every batch is different, so taste and season accordingly

Regional Variations

South Indian Style

• Add curry leaves and mustard seeds to the whole spices
• Use coconut milk exclusively for creaminess
• Include a piece of tamarind for tanginess

North Indian Style (Butter Chicken inspired)

• Add 2 tablespoons butter at the end
• Use heavy cream instead of coconut milk
• Include 1 tablespoon honey or sugar

Bengali Style

• Add 1 teaspoon panch phoron (five-spice blend) with whole spices
• Include potatoes cut into chunks
• Use mustard oil instead of ghee

Thai-Inspired

• Add lemongrass and kaffir lime leaves
• Use fish sauce instead of some salt
• Include Thai basil for garnish

Make-Ahead and Storage

• Make ahead: Curry tastes even better the next day as flavors develop
• Refrigerate: Store for up to 4 days in the refrigerator
• Freeze: Freeze for up to 3 months (may need to add liquid when reheating)
• Reheat gently: Add a splash of broth or water when reheating to restore consistency

Customization Options

Protein Variations

• Lamb curry: Use lamb shoulder, increase cooking time to 1.5 hours
• Beef curry: Use chuck roast, cook for 2-3 hours until tender
• Vegetarian: Replace with paneer, chickpeas, or mixed vegetables

Heat Level Adjustments

• Mild: Reduce cayenne to 1/4 teaspoon, add more coconut milk
• Medium: Use recipe as written
• Hot: Increase cayenne to 1 teaspoon, add fresh chilies

Dietary Modifications

• Dairy-free: Use coconut milk and ghee alternatives
• Low-carb: Serve over cauliflower rice or zucchini noodles
• Paleo: Use coconut oil and ensure all spices are compliant

This chicken curry develops incredible depth of flavor through proper technique and the right balance of spices, creating a restaurant-quality dish at home.