Mom's Chicken Curry
User Reviews
4.3
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Total Time
45 mins
-
Calories
350 kcal
-
Course
Main Course
-
Cuisine
Indian
Mom's Chicken Curry
Description
This chicken curry recipe starts by preparing a curry paste with red onions cooked until golden brown, combined with grated dry coconut, turmeric, Kashmiri red chili powder, garam masala, cumin powder, coriander powder, and salt. The ingredients are blended with water to create a smooth paste, then cooked further until the oil separates, intensifying flavors. Separately, a paste of fresh ginger, garlic, cilantro, and mint is made and combined with the curry paste.
The chicken pieces are cooked in the Instant Pot with oil, asafetida, turmeric, and the prepared curry paste, resulting in tender meat coated in a vibrant, aromatic sauce. The combination of spices, fresh herbs, and coconut adds depth, warmth, and a gentle heat to the dish. Cooking under pressure speeds the process while melding the flavors effectively.
Mom's Chicken Curry can be served over rice or with flatbreads. The strong spice profile and fresh herb elements lend it a distinctive taste that suits hearty meals. The recipe also includes a stovetop alternative, cooking the curry covered on medium heat until the chicken is done, demonstrating its flexibility for different kitchen setups.
When cooking stovetop, monitor the liquid and add water as necessary to prevent drying. Adjust spice amounts for heat preference. Using bone-in chicken ensures moisture and flavor retention during cooking.
Ingredients
- 2 tablespoons neutral cooking oil generic cooking oil
- ¼ teaspoon asafetida
- ½ teaspoon Turmeric ground
- 2 inch ginger cut into 5-6 pieces, fresh
- 12 garlic cloves
- ½ cup cilantro chopped, fresh
- ½ cup mint chopped, fresh
- 4 pounds whole bone-in skinless chicken pieces (3-4 inch pieces)
- ½ cup onion diced
- 4 teaspoons kosher salt
Ingredients for Curry Paste:
- 2 tablespoons neutral cooking oil divided, generic cooking oil
- 2 cups red onions diced
- ¾ cup coconut dry; unsweetened; grated
- 1 teaspoon turmeric powder
- 2 tablespoons Kashmiri red chili powder
- 1 to 2 tablespoons garam masala brand Mom’s
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 teaspoon kosher salt
Instructions
Curry paste:
- Heat 1 tablespoon of oil in a medium pan. Add diced onions and cook for 10 minutes, on medium hight heat, stirring frequently until the onions turn golden brown. Add coconut and cook for another 5 minutes on medium low heat. Allow to cool down.
- Once cooled, add the mixture to a blender. Add half a cup of water and blend to make a smooth paste. Return the onion-coconut paste to the pan.
- Add remaining 1 tablespoon of oil. Cook this paste on medium high heat until the oil starts to separate from the sides. Add the remaining spices - turmeric, red chili powder, garam masala, cumin powder, coriander powder and salt. Cook on low heat for a minute, stirring the curry paste frequently so it does not stick to the pan. Keep aside.
Cooking Chicken
- In a small blender jar or food processor, make a fine paste of ginger, garlic, cilantro and mint by adding 2 tablespoon of water. Keep aside.
- Turn Instant Pot to Saute(more) mode and heat oil. Add asafetida and turmeric.
- Carefully add the ginger-garlic-cilantro-mint paste to the oil. Be careful as the oil could splutter out. Saute for a minute.
- Add chicken, onions and salt. Mix well, coating the chicken with the spices. Add 1 cup of water and mix well.
- Close the Instant Pot with pressure valve to sealingand Pressure Cook for 8 minutes.
- Open the Instant Pot after 10 minutes of Natural Pressure Release. Add the Curry Paste and gently fold it in the cooked chicken.
- Set the Instant Pot to Saute mode and bring the chicken curry to a full boil. Turn Instant Pot off. Garnish with more cilantro. Enjoy hot with chapati, naan and rice.
Notes
- To cook this curry on the stovetop, use a large pot and simmer covered for 20-25 minutes or until the chicken is fully cooked, adding water if needed.
- Adjust the level of chili powder and garam masala to suit your preferred spice level.
- Bone-in chicken is recommended to keep the meat moist and flavorful during cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 7g | 2% |
| Protein | 24g | 48% |
| Fat | 24g | 37% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 92mg | 31% |
| Sodium | 1280mg | 53% |
| Potassium | 384mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 815IU | 16% |
| Vitamin C | 8.1mg | 9% |
| Calcium | 48mg | 5% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
You'll Also Love
