Chicken Curry Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
1 hr
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Total Time
1 hr 5 mins
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Servings
8
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Calories
354 kcal
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Course
Main Course, Condiments
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Cuisine
Indian
Chicken Curry Recipe
Description
In this Chicken Curry recipe, whole spices including cardamom pods, cinnamon sticks, coriander seeds, cloves, and black peppercorns are toasted in oil to release their aroma and flavor. Onions are slowly caramelized over about 30 minutes until dark brown and soft, forming a sweet and savory foundation. Garlic and ginger are added briefly to maintain freshness.
The mixture is then spiced with ground turmeric, coriander, cumin, and chili powder and cooked over low heat, followed by a stewing of ripe tomatoes pureed to a paste-like consistency. This process results in a thick, richly flavored curry sauce.
Separately, cubed chicken breasts are seasoned and browned to add depth and texture, then combined into the curry sauce. The finished curry balances aromatic, warm spices with the slight acidity of tomato and brightness of fresh cilantro garnish.
This curry is commonly served with long-grain rice and bread to complement the sauce. It can be made up to two days ahead for flavors to develop further, stored refrigerated up to four days, or frozen for longer keeping. Reheating gently on low heat preserves texture and taste. The use of whole toasted spices may leave some texture; for a smoother sauce, grinding them before cooking is recommended.
Ingredients
For the Curry:
- 3 tablespoons neutral-flavored oil
- 8-10 cardamom pods
- 3 cinnamon stick broken pieces
- 2 tablespoons coriander seeds cracked
- 1 tablespoon cloves
- 1 ½ tablespoons black peppercorn cracked
- 2 red onion peeled, thinly sliced
- 8 garlic finely minced
- 2 teaspoons ginger peeled and finely minced, fresh
- 1 ½ tablespoons Turmeric
- 1 tablespoon ground coriander
- 1 ½ tablespoons cumin ground
- 1 ½ tablespoons chili powder
- 8 vine-ripe tomato or 5 cups roughly pureed, roughly chopped
- salt coarse, to taste
For the Chicken:
- 3 tablespoons neutral-flavored oil
- 3 pounds chicken breast boneless, skinless, cubed
- salt coarse, to taste
- ¼ cup cilantro finely minced; fresh
Instructions
- Curry: Add the oil to a saucepot over medium-low heat and add in the cardamom, cinnamon, coriander, cloves, and peppercorns and cook for 3 to 4 minutes to bring out some aromatics and flavor.
- If you don't want these large spices in the sauce, it is best at this point to remove the spices and grind them down using a mortar and pestle and return them to the pan. If you plan to cook the sauce for long periods, the large spices will eventually break down.
- Next, add the onions and caramelize until soft and dark brown, which takes about 30 minutes, while frequently stirring.
- Next, stir in the garlic and ginger and cook for 2 to 3 minutes, or just until you smell it.
- Stir in the turmeric, coriander, cumin, and chili powder and cook for 2 to 3 minutes over low heat.
- Pour in the tomatoes and stew over medium heat for 20 to 25 minutes or until it becomes thick like a paste. Finish with salt.
- Chicken: Add the oil to a large frying pan over high heat. Once lightly smoking add in the chicken and cook for 7 to 9 minutes or until lightly browned and cooked through.
- Season with salt, add the homemade curry, and stir to combine over medium heat.
- Finish with cilantro and serve with optional cooked long-grain white rice, steamed peas, carrots and potatoes, and naan.
Notes
- You can prepare this chicken curry up to 2 days in advance to let flavors develop further.
- Store leftover curry covered in the refrigerator for up to 4 days or freeze for up to 3 months; thaw in the refrigerator before reheating.
- Reheat gently over low heat to preserve texture and flavor.
- Using whole toasted spices adds aromatic complexity, but if you prefer a smoother sauce without spice chunks, grind the toasted spices before adding.
- Browning the chicken before adding enhances flavor depth in the final dish.
- Tomatoes can be roughly chopped, finely minced, or pureed depending on your preferred texture.
- This curry is typically served with long-grain rice and bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Calories | 354kcal | 18% |
| Carbohydrates | 15g | 5% |
| Protein | 39g | 78% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 235mg | 10% |
| Potassium | 1127mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 1579IU | 32% |
| Vitamin C | 23mg | 26% |
| Calcium | 86mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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