Chicken curry is to most (non-veg) Indian households what shepherds pie probably is to British households – a tasty meal that appears on the menu nearly every week and one that the whole family can enjoy. Each household has their very own version of this delicious Indian chicken curry recipe and today I wanted to share mine. It’s easy, doesn’t need too many ingredients but still has lots of flavour and most importantly everybody eats it including my fussy 5 year old!
Indian chicken curry recipe
Serves: 4
1 small chicken (800-1000 gms) skinned and cut in to about 10-12 pieces
1.5 tbs vegetable oil
3-4 tbs Greek yoghurt
2 red onions finely chopped
pinch of sugar
2 generous tsp ginger paste
2 generous tsp garlic paste
1/2 tsp red chili powder (add more or less according to taste; you can also substitute with cayenne pepper which is milder)
1/4 tsp turmeric powder
4 tomatoes grated
600mls water
3 potatoes peeled cut in to 4 pieces each
salt to taste
handful of coriander
Start by getting your butcher to skin your chicken and cut it up for you. Take your chicken pieces and marinade them in the Greek yoghurt. There should be enough yoghurt to coat all the pieces well. Leave to marinate for around an hour but longer won’t hurt.
Heat the oil in a heavy based pan. When hot add the onions and cook on a medium high heat till they’re caramelised. It’s important for the onions to brown and not just soften so it will take about 10 minutes. I like to add a pinch of sugar to speed up the browning of the onions and also the sugar helps balance any sourness in the tomatoes which you add later.
Add the ginger and garlic paste and mix in with the onions, stirring for around 20 seconds. Now add the dry spices (chili powder and turmeric) and stir for another 20 seconds. Add the chicken with all the yoghurt, turn the heat to high and stir continuously for a minute. Now add the grated tomatoes and keep stirring until the liquid in the pan dries off and the oil leaves the sides of the dry masala. This will take around 10-12 minutes.
Add the water, salt and potatoes bring to a boil. Turn the heat to the lowest, cover and let it cook for around 1 hour. You can also make this without potatoes but the potatoes soak up all the flavour of the curry and taste delicious so I recommend you keep them in.
Garnish with coriander and serve with basmati rice. Leave off the coriander for the kids if you prefer; Anya starts turning her nose up if she sees a hint of the green but don’t hold back for the adults.
For me, chicken curry and rice are a match made in heaven but if you prefer, you can also have it with naan or roti. And one last thing before I go: make this a day in advance for an even tastier chicken curry.
Do you think you’ll give this Indian chicken curry recipe a try?
I’ve joined in with Tasty Tuesdays where you’ll find lots more recipe inspiration.
Oh wow heavenly, please do link up to #tastytuesdays if you fancy it-open all week x
Thanks and will do 🙂
Thank you, you can add next week if easier x
Thanks and yup that’s what I was planning to do 🙂
Oh yumminess. And I was planning to make a curry tonight so this is perfect. I love making curries and am quite slapdash with mine, so it’s lovely having written instructions from an authentic curry pro 😉
I’ve made curry with yoghurt at end but never marinaded the chicken in it first, so looking forward to seeing the difference. Also love potatoes in curry – and don’t know what it is about potatoes and rice together that goes so well. Carb overload!
Thanks for sharing, and gorgeous photos by the way!
Thanks – so glad you liked the recipe and photos. I’m so with you on that potatoes and rice combo – love them together (Dr Atkins is probably turning in his grave right now!! 🙂
Wow, simply stunning stills lady, I mean AMAZING! Gorgeous recipe too. Thanks so much for linking up to #tastytuesdays, I love your posts x
Thanks so much and thanks for the linky too x
Me and my husband love curry, I look forward to trying your yummy recipe 🙂 x #TastyTuesday
Thanks – hope you like it if you try it. It’s a firm favourite in this house 🙂
I am right with you on making a day in advance. Brings out all the flavours #TastyTuesday
Absolutely and saves cooking on the day!
Love chicken curry, it’s my all-time favourite and this recipe looks divine. Something even someone like me, who isn’t exactly a masterchef, could make. Will definitely try this. Thanks for your comment on my blog too. #Tastytuesdays.
Do try it and I promise it has bags of flavour for something so simple. Thank you too for stopping by.
Stunning photography! Loving food I can cook the day before and just reheat before dinner. It feels like a treat and generally tastes better, too! Mel #TastyTuesdays
Thanks. Exactly – I especially like the thought of having a tasty meal waiting for you in the fridge and not having to do anything but re-heat.
Oh yummy! We love curry in this house and chicken is probably our favourite. I’ll definitely be trying your version of it next time.
#TastyTuesday
If you do try it, I hope you love it as much as we do here. It’s an old recipe passed down in my family so it’s a goodie!
The photos are amazing! I wish I had some of this now!