If you love Indian food, you might want to try this delicious chicken curry. It’s easy to make and so full of flavor it will keep you coming back for more!

Chicken curry

Chicken curry

Back in the days when all food bloggers new one another, I used to visit the blog of Ecurry quite a lot. She had the most delicious recipes from the Indian kitchen and I loved cooking her things. This chicken curry is another great example. In fact it was the first time I made an Indian dish at home, that actually tasted like the Indian I tried in India. So if anything, I think that’s a good start.

Apart from the fact that this chicken curry – as with most Indian dishes – has a lot of ingredients, it is easy to make and totally worth it. If you love Indian cuisine, those spices will come in handy at some point anyway. And if you buy whole spices instead of ground, they will also last a lot longer.

Chicken curry

Making the chicken curry

Originally Soma (from Ecurry) used a whole chicken for this recipe. I’m slightly lazy so I went for chicken thighs. If you want additional flavor it’s best to get bone-in chicken thighs, but again – I was lazy. I just always find it such a hassle to remove the bones once the dish is cooked. But if you do want to get extra flavor it is worth getting the proper meat for the chicken curry. Your choice.

Making the chicken curry is a two part proces. First you need to make the marinade and rub the chicken with this. Let it stand for a couple of hours, but preferably overnight. Or you could marinate the chicken in the morning and prepare the dish at night. Totally do-able.

Chicken curry

Serve with rice or cauliflower rice

Once the chicken is marinated it is time to make the actual curry. You start by dry roasting the spices and after that you add the oil and the rest of the ingredients as mentioned in the recipe card. The entire proces takes about 40-45 minutes but not all of it is active time. The house will fill with delicious flavors while making this!

Keep in mind to remove the cinnamon stick and the cloves before serving. I like to serve my chicken curry with either fragrant white basmati rice or for a more low carb option I go for cauliflower rice. For the latter I do sautée that briefly in some oil and add fresh cilantro to it as well. Delicious!

Are you a curry fan?

You might want to try any of the below dishes as well!

Chicken curry

Chicken curry

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GangMain
KeukenIndian

Delicious and easy chicken curry recipe. Serve with white rice or cauliflower rice
Decorative clock showing preparation time
Prep time 15 minutes
Cooking time 40 minutes
Total time 55 minutes

4 people

Ingredients

  • 2 lb chicken thighs no skin
  • fresh cilantro for garnish

Marinade

  • 2 tbsp ginger paste you can use fresh ginger and make this into a paste
  • 2 tbsp garlic paste use fresh garlic and ground this into a paste in pestle and mortar
  • 1/2 onion finely chopped
  • 4 tbsp yogurt
  • salt
  • 1 tsp turmeric

Curry

  • 5-6 tbsp oil
  • 1 cinnamon sticks
  • 2 pieces green cardamom pods
  • 2 pieces cloves
  • 2 pieces red onion large size
  • 2 tbsp ginger paste
  • 2 tbsp garlic paste
  • 2 cups tomatoes chopped
  • 1 ts turmeric
  • 1/2 tsp sugar

How to make the chicken curry

  • Wash and clean the chicken and put all the ingredients for the marinade with the chicken. Leave to stand for a few hours or overnight is even better
  • Put a pan with a thick base on the stove (cast iron is best). Add the cinnamon, cardamom pods and cloves in the pan and roast this dry until they become fragrant. This will take a few minutes. make sure not to burn them!
  • Add the oil to the pan and as soon as the spices begin to sissle, add the chopped onion, the chili and the sugar. Stir this on high until the onions begin to caramelize and colour lightly brown.
  • Remove the chicken pieces from the marinade and add them to the pan. Keep the marinade. Bake the chicken, stirring every once in a while until light brown. Make sure all the chicken pieces are coated with some of the oil and onions.
  • Add salt, turmeric, red chili powder, ginger paste, garlic pasta, cilantro powder and the rest of the marinade and tomatoes to the pan. On medium heat bake this for about 15-20 minutes until the oil starts to split (you will see the oil floating to the top)
  • Stir regularly and scrape over the bottom of the pan doing this. If you feel it is starting to stick to the bottom you can add a little water and make sure it gets removed from the bottom. You don’t want it to burn and become dark brown.
  • As soon as the oil separates you add 2,5 cups of water. Stir to mix.
  • Cover with a lid and cook for another 15-20 minutes or until the chicken is done. You should have some liquid left over in the pan, same as with a good mealsoup and enough to dip in some bread. If it is too liquid, remove the lid and cook until it is lessened. Garnish with fresh cilantro and serve with rice or bread

Notes

This recipe is fairly spicy but I did add the optional chili powder in there. If you’re not so fond of spicy food then ommit the chili powder to make it less spicy.

Nutrition Information per portion

Calories: 729kcal | Carbohydrates: 14g | Protein: 40g | Fat: 56g | Saturated Fat: 12g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 27g | Trans Fat: 0.3g | Cholesterol: 225mg | Sodium: 214mg | Potassium: 814mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1119IU | Vitamin C: 16mg | Calcium: 99mg | Iron: 3mg

Disclaimer

The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Did you make this recipe?Mention @insimoneskitchen_ or tag #insimoneskitchen!

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Simone van den Berg

Food blogger from the Netherlands. Loves good food. Likes to create healthy and easy recipes for daily use, but also loves the occasional sweet dish. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist