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
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
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?
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