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Authentic Chicken Curry
5 from 63 votes

Authentic Chicken Curry

Authentic Chicken Curry features chicken thighs marinated in a spice paste made from toasted coriander and cumin seeds, turmeric, cayenne, and curry powder. It's cooked with aromatics like onion, garlic, ginger, and jalapeño, plus bay leaves and star anise for complexity. The dish finishes with coconut milk and lemon juice, garnished with cashews and cilantro, delivering a balanced, richly spiced curry.

Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings: 6 people
Calories: 280 kcal
Cuisine: Indian

Ingredients

  • 2 teaspoon coriander seeds
  • 2 teaspoon cumin seeds
  • 1 tablespoon Turmeric ground
  • salt Kosher salt and freshly ground
  • black pepper Kosher salt and freshly ground
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon curry powder
  • 2 tablespoon olive oil
  • 1 yellow onion chopped
  • 2 tablespoon butter unsalted
  • 3 garlic minced, cloves
  • 1 tablespoon ginger finely chopped, or grated
  • 1 teaspoon jalapeño peppers ribs and seeds removed, finely chopped, fresh
  • 2 bay leaf
  • 2 star anise
  • 1 lb boneless skinless chicken thighs, cut into 1-inch bite-size pieces
  • 2 tomato cored, seeded, and roughly chopped, medium
  • ½ cup coconut milk unsweetened
  • lemon juice of one
  • ¼ cup cashew roughly chopped, for topping the dish, unsalted, roasted
  • 1 tablespoon cilantro chopped, for topping the dish, fresh
  • basmati rice for serving (see recipe below, prepared
  • *Available at many supermarkets or specialty gourmet markets, or at Asian markets

Instructions

    Cup of Yum
  1. Toast the coriander and cumin seeds in a medium skillet over medium-high heat until they start to crackle, about 3 minutes.
  2. Use a spice grinder, or a coffee bean grinder, and grind the toasted seeds.
  3. In a large bowl, stir together the ground seeds, turmeric, ½ teaspoon salt and pepper (each), cayenne pepper, curry powder, and oil and mix well to form a paste.
  4. Add the chicken to the bowl and stir to coat evenly.
  5. Cover and refrigerate for at least 1 hour, or overnight.
  6. In a saute pan, over high heat, melt the butter.
  7. Add the onion and saute until soft, about 4 minutes.
  8. Add the garlic, ginger, jalapeño peppers, bay leaves and star anise and continue to saute until the onion is lightly golden, about 5 - 7 minutes.
  9. Add the chicken and cook until opaque, about 5 minutes
  10. Add the tomatoes and cook, stirring occasionally, until they soften, about 2 minutes.
  11. Stir in the coconut milk and ½ teaspoon salt and bring to a gentle boil.
  12. Reduce the heat to low, simmer until the chicken is very tender, about 20 minutes.
  13. Stir in the lemon juice and simmer for 5 minutes longer.
  14. Remove the star anise and bay leaves, and discard.
  15. Transfer to serving bowl, and top with cashews and cilantro.
  16. Serve with basmati rice (recipe below)
HOW TO MAKE PERFECT BASMATTI RICE
  1. Place 1 cup of basmati rice in a large bowl and fill with room temp water. Swirl your hand through the water and the rice for about 1 minute, the rice water will get cloudy. Then carefully pour off the water, taking care not to lose any rice. Repeat this washing process until the water runs clear, usually about 3 or 4 times. (this step is very important!)
  2. Fill up the bowl 1 more time and let the rice soak for 30 minutes.
  3. Drain the rice.
  4. Fill a medium saucepan with 1 ¾ cups water, a pinch of salt, and bring to a boil.
  5. Add the rice, stir, and wait until the water comes back to a full boil. When it does, turn the heat down as low as it can go,and then cover.
  6. Cook for 15 minutes.
  7. Fluff with fork.
  8. *Technique and recipe courtesy of Aarti Sequeira.

Nutrition Information

Calories 280kcal (14%)

Nutrition Facts

Serving: 6 people

Amount Per Serving

Calories 280

% Daily Value*

Calories 280kcal 14%

* Percent Daily Values are based on a 2,000 calorie diet.