The best classic Chicken Curry

The “Chicken Curry” is one of the most cooked dishes in Indian households. Grandmothers and mothers usually prepare this dish during the weekend to delight the palates of the whole family.

When I was children still remember when my mom used to cook chicken curry, and the aroma took over the house, we couldn’t wait for the mealtime to come.

There are many versions of chicken curry, and each house has its own recipe. But today I want to introduce you to the most classic, simple and truly authentic version of chicken curry. This recipe is so basic and so simple, but surprisingly delicious!

Instructions

-In a small bowl mix all ground spices with a little water and set aside.

-Put the oil in a pan on medium-high heat.

-When the oil is hot add the whole spices: cardamom, cinnamon and bay leaf.

-Then add the chopped onion and fry until golden brown.

-Add the spice mixture that we have prepared before and fry until the oil separates.

-Add chopped tomatoes and sauté for few minutes.

-Add the chicken pieces and salt. Mix everything well and let it cook. Don’t forget to stir time to time until the chicken releases all the water.

-When the water has evaporated, lower the flame and sauté everything until the pieces become brown and the oil has separated.

-Add water until cover the chicken pieces. Rectify the salt and put the flame on medium to high.

-Let the whole thing cook for about 30 minutes, or the chicken pieces are tender and juicy.

-Sprinkle a little bit Garam Masala on top and serve it with hot basmati rice.

Related Basics:

• Ginger-Garlic paste
• Garam Masala

The best classic chicken curry

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Cuisine India

Servings 4

Calories 150 kcal

Ingredients

  

• 1 whole chicken cut into small pieces
• 1 large onion finely chopped
• 2 tablespoons ginger-garlic paste
• 2 small tomatoes cut into small cubes
• 3-4 tablespoons oil
• Salt to taste

Spices

• 3-4 green cardamoms
• 1/2 cinnamon stick
• 1 bay leaf
• 2 teaspoons cumin powder
• 2 teaspoons coriander powder
• 1 and 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala powder
• 1 teaspoon red chilli powder

Instructions

 

• In a small bowl mix all ground spices with a little water and set aside.
• Put the oil in a pan on medium-high heat.
• When the oil is hot add the whole spices: cardamom, cinnamon and bay leaf.
• Then add the chopped onion and fry until golden brown.
• Add the spice mixture that we have prepared before and fry until the oil separates.
• Add chopped tomatoes and sauté for few minutes.
• Add the chicken pieces and salt. Mix everything well and let it cook. Don’t forget to stir time to time until the chicken releases all the water.
• When the water has evaporated, lower the flame and sauté everything until the pieces become brown and the oil has separated.
• Add water until cover the chicken pieces. Rectify the salt and put the flame on medium to high.
• Let the whole thing cook for about 30 minutes or the chicken pieces are tender and juicy.
• Sprinkle a little bit garam masala on top and serve it with hot basmati rice.