|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 32g||41%|
|Saturated Fat 7g||36%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Indian chicken curry can vary from region to region, even the most basic recipes. What they do have in common, though, is a sauce made with onions, garlic, tomato, and the authentic spices of India such as coriander, turmeric, and garam masala. Some recipes add a creamy thickening agent—such as yogurt, coconut milk, or cream. However, this recipe does not; instead, the thickness is created by grinding the fried onions into a paste and processing the tomatoes with the garlic and ginger pastes. The water added at the end helps balance the sauce's consistency.
This basic chicken curry is also one of the tastiest, but feel free to use this recipe as a foundation and add ingredients you may prefer (like more spice, or curry leaves, which they use in South India). It calls for whichever type of chicken you favor, white or dark meat, but be sure to remove the skin.
Serve chicken curry with hot chapatis (Indian flatbread) or plain boiled rice.
- 1/4 cup vegetable, canola, or sunflower oil
- 2 large onions (sliced thin)
- 2 large tomatoes (diced)
- 2 tablespoons garlic paste
- 1 tablespoon ginger paste
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 2 teaspoons garam masala powder
- 2 1/4 pounds (1 kilogram) chicken pieces of your choice (skin removed)
- 1 1/2 cups hot water
- Chopped fresh coriander (cilantro), for garnish
- Chapatis, naans, or basmati rice, for serving, optional
Gather the ingredients.
Heat the oil in a deep skillet over medium heat and fry the onions until golden brown. Remove from the oil with a slotted spoon and drain on paper towels. Turn off heat, keeping oil in the pan.
Grind the onions into a smooth paste in a food processor. Remove to a bowl and set aside.
In the food processor, grind the tomatoes, garlic paste, and ginger paste together into a smooth paste.
Heat the oil in the skillet again and add the onion paste. Fry for 2 to 3 minutes. Add the tomato paste and all the spices—coriander, cumin, turmeric, and red chili and garam masala powders. Mix well. (This is called masala.)
Fry the masala until the oil begins to separate from it.
Add the chicken to the masala and brown well, about 8 minutes.
Add 1 1/2 cups of hot water to the chicken, simmer, and cover. Cook until the chicken is tender, about 15 minutes.
Garnish with chopped coriander and serve with hot chapatis (Indian flatbread), naans (tandoor-baked Indian flatbread), or basmati rice.
How to Store and Freeze Chicken Curry
- Leftover chicken curry should be stored in the refrigerator in an airtight container and eaten within three to four days.
- Curry can be frozen for two months in a freezer-safe container.