Chicken Curry Recipe

Looking for an easy and delicious recipe that's packed with flavor? Look no further than Chicken Curry! This recipe is a personal favorite of mine and has a gorgeous spicy flavor that's sure to satisfy your taste buds.

What's great about this recipe is that it's incredibly versatile and pairs perfectly with Indian classics like Sambar and curd rice.

Give this tasty chicken curry recipe a try and let us know what you think in the comments!

You may also like my other chicken recipes such as Grilled Chicken, Hyderabad Chicken Biryani, Chicken 65, Chicken Meat Balls, Spicy Chicken Steak, Tangy and Spicy Chicken Steak, Oven Baked Chicken Drumsticks, Chicken Korma, Oven Fried Chicken, Orange Chicken, Pineapple Chicken and Butter Chicken Masala.

Chicken Curry Recipe

Serves 4
Prep Time: 00:10
Cook Time: 00:20
Total Time: 00:30

Ingredients

• 500g chicken pieces with bones
• 1/2 tsp black pepper corns
• 1 medium sized onion - thinly sliced
• 2 tsp ginger and garlic paste
• 2 green chilies
• 1/2 medium sized tomato, chopped
• 1 tsp red chilli powder
• 2 tsp coriander powder
• 1/4 tsp turmeric powder
• 1/2 tsp cumin powder
• 1/2 tsp garam masala powder
• Salt to taste
• 2 tbsp olive oil
• 1/2 tsp fennel seeds
• 4 cloves
• 1 inch cinnamon stick
• 1 bay leaf
• Few curry leaves
• some coriander leaves

Instructions

• Heat a pan and dry roast the peppercorns until spluttering and a nice aroma comes.
• Then remove from the heat, cool down for some time and place them in a blender and blend until coarsely.
• Meanwhile, heat a non-stick pan with oil over medium heat, when the oil heats add fennel seeds, cloves, bay leaf and cinnamon and fry until spluttering.
• Then add onion, green chilies and some salt, fry until the onion turns into golden brown.
• Also, add curry leaves and fry for few seconds.
• Further, add ginger and garlic paste, saute till its raw smell leaves.
• Then add chicken pieces, stir well and cook for 3 mins or until the chicken becomes soft.
• Now add red chilli powder, turmeric powder, coriander powder, cumin powder and some salt and mix well for one minute.
• Then add chopped tomatoes and give a good stir.
• Then add 1/2 cup of water, cover and cook for 10 mins.or until the chicken is fully cooked.
• Also, add garam masala powder, cook until the gravy becomes slightly thick.
• When the gravy becomes slightly thick, add coarse pepper powder and give a good stir.
• Finally, garnish with coriander leaves.

By Santhi Therese
The Indian Claypot

Heat a pan and dry roast the peppercorns until spluttering and a nice aroma comes. Then remove from the heat, cool down for some time and place them in a blender and blend until coarsely.

Meanwhile, heat a non-stick pan with oil over medium heat, when the oil heats add fennel seeds, cloves, bay leaf and cinnamon and fry until spluttering.

Then add onion, green chilies and some salt, fry until the onion turns into golden brown.  Also, add curry leaves and fry for few seconds.

Further, add ginger and garlic paste, saute till its raw smell leaves.

Then add chicken pieces, stir well

and cook for 3 mins or until the chicken becomes soft.

Now add red chili powder, turmeric powder, coriander powder,
cumin powder and some salt

and mix well for one minute.

Then add chopped tomatoes and give a good stir.

Then add 1/2 cup of water,

cover and cook for 10 mins. or until the chicken is fully cooked.

Also, add garam masala powder, cook until the gravy becomes slightly thick.

When the gravy becomes slightly thick, add coarse pepper powder and give a good stir.

Finally, garnish with coriander leaves.