Chicken Curry is a classic dish you can find in any Indian household, particularly during Deepavali. It goes great with our favourite breakfast to have on Deepavali morning; Roti Jala!Jump to Recipe
This chicken curry is actually my mother’s recipe; so you know I grew up on this. Having said that, I often enjoy other types of chicken curry more than this one, such as Chiang Mai Chicken Curry or my Peranakan Chicken Curry. I have a love affair with Coconut Milk, and so you’ll find that I throw my love at anything that involves the use of this magical milk.
This is also a relatively simply curry, and I say this because I use Baba’s Meat Curry Powder (non-spicy) to make this curry. It’s also not a strictly thick curry; it’s quite runny on the contrary. The chicken meat here is a combination of both breast and thigh meat. You can essentially use one whole chicken; get the butcher to chop up the chicken into 8 or 12 pieces. I tend to leave the bones in for this recipe, as it helps to fortify the flavour of the gravy.
For a thicker gravy, you can add blended cashews to this recipe, when you add the water. Alternatively, add the tomatoes with the vegetables and cook them down till the tomatoes become a pulp. This will help to keep the gravy thick, too! Yet another option is to add thick tomato puree to the gravy.
The vegetables in this curry are typically what my mother would use when she makes this curry. I have experimented with this and tried everything from cauliflowers to snow peas and mushrooms. Feel free to add whatever you have in the fridge that needs to be used, or anything that you fancy. It is a chicken curry, after all, and the star of the show is the chicken!
Easy Chicken CurryCourse: MainCuisine: IndianDifficulty: Easy
Chicken Curry is a classic dish you can find in any Indian household, particularly during Deepavali. It goes great with our favourite breakfast to have on Deepavali morning; Roti Jala!
2 Tbsp Vegetable Oil
1 Stick Cinnamon
1 Star Anise
1 Bay Leave
1 Large or 2 Small Onions, peeled and sliced
3 Cloves Garlic, peeled and sliced
1-inch Ginger, peeled and sliced
1 Stalk Curry Leaves (about 10 leaves)
2 Small Potatoes, peeled and cut into cubes
1 Large Carrot, peeled and cut into coins
1 Medium Tomato, sliced into wedges
400g Chicken, skinless
3 Tbsp (heaped) Baba’s Meat Curry Powder
Salt to taste
You’ll need to;
- Start by tempering the whole spices in hot oil. Then, add the sliced onions and saute till they are soft and translucent. To this, add the chopped ginger, garlic and curry leaves. Keep stirring the pan to let the flavour amalgamate.
- To this, add the potatoes and carrots. Turn everything over in the oil, cover and allow the vegetable to cook halfway through. This will take about 5 to 7 mins.
- Then, add the chopped chicken pieces and curry powder, along with the tomatoes. Stir everything together so that the chicken pieces are well coated with the curry powder. Cover and cook for at least 5 mins, so that the flavours of the curry powder can permeate the chook.
- Then, remove the lid and give everything another stir before adding the water and salt. Let the curry boil till it thickens slightly, and cooks the meat and veggies in the process. This will take between 7 to 13 minutes, longer if the cuts of chicken you’re using are larger.
- Once the chicken is cooked, you can remove the curry from the heat and serve warm!
- Add blended cashews, or coconut milk to this gravy to make it thicker and richer.