Chicken Curry Recipe | Curried Chicken

Simple Indian chicken curry recipe - Serve with Indian bread like naan, roti, chapati or rice.

5 from 12 votes

Chicken Curry Recipe | Curried Chicken

This chicken curry recipe is simple and easy to make, with tender chicken pieces in a rich, aromatic, and flavorful curry sauce. Serve this curry with soft naan, roti, chapati, steamed rice, or jeera rice.

Prep Time10

Cook Time30

Course: Dinner, Lunch

Cuisine: Indian

Diet: Gluten Free

Servings:

Calories: 206kcal

Author: Kushi

Equipment

Ingredients

2 tablespoon Oil
1 Bay leaf optional
3 Cardamoms optional
2 Cloves optional
1 inch Cinnamon optional
3 Onions medium, finely chopped
2 Green chilies slit
1 tablespoon Ginger garlic paste
3 Tomatoes finely chopped
½ teaspoon Turmeric
¾ teaspoon Salt
12 Cashews
1 teaspoon Red chile powder
½ to 1 tablespoon Kitchen King masala or garam masala, or curry powder, adjust to taste
1 to 2 tablespoon Coriander powder adjust to taste
500 g Chicken thighs bone-in
3 tablespoon Cilantro coriander leaves chopped
1 tablespoon Mint leaves pudina, chopped
1 cup of hot water for cooking

Instructions

Soak cashews in hot water for 20–30 minutes. Blend to a smooth paste.
12 Cashews
Heat oil in a pan. Add bay leaf, cardamom, cloves, and cinnamon, and sauté until aromatic, about 1 minute.
2 tablespoon Oil, 1 Bay leaf, 3 Cardamoms, 2 Cloves, 1 inch Cinnamon
Add onions and green chilies. Sauté on medium for 8–10 minutes until translucent.
3 Onions, 2 Green chilies
Add ginger-garlic paste. Sauté until fragrant.
1 tablespoon Ginger garlic paste
Add tomatoes, turmeric, and salt. Sauté until tomatoes are soft.
3 Tomatoes, ½ teaspoon Turmeric, ¾ teaspoon Salt
Add cashew paste, red chile powder, Kitchen King masala, and coriander powder. Mix thoroughly.
1 teaspoon Red chile powder, ½ to 1 tablespoon Kitchen King masala, 1 to 2 tablespoon Coriander powder
Add chicken thighs, cilantro, and mint. Mix well, then cook for 3 minutes, until the chicken turns pale.
500 g Chicken thighs, 3 tablespoon Cilantro, 1 tablespoon Mint leaves
Cover the pan and cook for 5 minutes.
Pour in 1 cup of hot water. Cover and cook for 15 minutes on medium heat until chicken is tender.
1 cup of hot water for cooking
Taste check and adjust salt and spices if needed. Garnish with extra coriander leaves.
Serve hot with rice or Indian breads.

Video

Notes

Optional Marination: If you have time, before starting the recipe, marinate the chicken thighs with 2 tablespoon curds, ¾ teaspoon salt, 1 teaspoon Kitchen King, and 1 tablespoon ginger-garlic paste for 30 minutes.
Bay leaves and whole spices are optional, but they add deep flavor to your dish.
Instead of cashews, you can use almonds or 3 tablespoon of poppy seeds to make this curry.
I recommend using hot water for cooking the chicken. Using cold water makes chicken hard.
For a South Indian twist, add a sprig of curry leaves along with whole spices, and toward the end, add ½ cup of coconut milk.
For a restaurant-style finish, add 2 to 3 tablespoon of heavy cream. Any leftovers can be stored in the refrigerator for up to 3 days. Reheat with a splash of water.

Nutrition