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Mom's Chicken Curry
4.3 from 147 votes

Mom's Chicken Curry

Mom's Chicken Curry is a richly spiced chicken dish featuring bone-in pieces simmered in a homemade curry paste made from caramelized red onions, grated coconut, and a blend of aromatic Indian spices. Fresh herbs like cilantro and mint combined with ginger and garlic form a fragrant base, while cooking in the Instant Pot ensures tender meat infused with deep flavors. This curry brings traditional complexity and robust color to the plate.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Calories: 350 kcal
Course: Main Course
Cuisine: Indian

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:
    Cup of Yum
  1. 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.
  2. 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.
  3. 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
  1. 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.
  2. Turn Instant Pot to Saute(more) mode and heat oil. Add asafetida and turmeric.
  3. Carefully add the ginger-garlic-cilantro-mint paste to the oil. Be careful as the oil could splutter out. Saute for a minute.
  4. Add chicken, onions and salt. Mix well, coating the chicken with the spices. Add 1 cup of water and mix well.
  5. Close the Instant Pot with pressure valve to sealingand Pressure Cook for 8 minutes.
  6. Open the Instant Pot after 10 minutes of Natural Pressure Release. Add the Curry Paste and gently fold it in the cooked chicken.
  7. 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

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%)

Nutrition Facts

Serving: 1 Serving

Amount Per Serving

Calories 350

% 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.