Chicken Curry – Ideal for weekend lunch or a special occasion

chicken curry recipe
chicken curry

This glossy chicken dish will look absolutely mouthwatering and instantly win over any other dish on the table. Make this a bit spicier than usual by adding a couple of extra dashes of chilli powder if you are cooking it in the winter months, making it extra appealing to your tastebuds. Trust me, the delicious spicy taste will make you feel instantly warm and happy.

You can serve this delicious chicken curry with anything. My favourite is warm, crusty homebaked fluffy bread! Moping a chunk of spongy bread in the silky gravy and savouring the taste nice and slowly is the height of satisfaction of eating beautiful chicken curry. To me, it’s the combination of aroma, appearance, and of course, taste that appeals, not each in isolation.

So, let’s get ready and make it;

Chicken cut into bite-size pieces or drumsticks
(skin out)
500 g
Chilli powder, preferably Kashmiri chili powder1tsp or a little more
for the marinate and
1 tsp more
Turmeric1/2 tsp
Cloves and Cardamoms4 each
Roasted curry powder2 tsp for the marinate
& 1 tsp more
Salt to taste
Ginger and garlic pound into a fine paste
Onions (medium)2
Green chilies – slit and some curry leaves2
Coconut milk powder (optional)1/2 tbsp
Vinegar1 tbsp
Marinated chicken
  • First, marinate the pieces of chicken by rubbing salt, turmeric, chilli powder and roasted curry powder and keep aside for at least 1 hr
  • Now, deep fry the chicken pieces in hot oil and place them on several kitchen papers stacked together, until all the excess oil drains out. Do not fry too long until its not too hard and crusty. Just a couple of minutes would be enough.
  • Take a wide pan and fry the onions until soft and add the cloves and cardamoms
  • Add ginger and garlic paste and fry for a few minutes
  • Now add roasted curry powder and chilli powder. Throw a few crushed curry leaves and fry gathering all spices in oil
  • Add the chicken pieces with vinegar at this point and fry under low heat until all spices are coated. This will take several minutes.
  • Add 1/4 cup of hot water and fry until all the chicken pieces are coated with spices
  • Add up to 2 cups of hot water, cover and cook on medium flame
  • Check after 15/20 mins and if the chicken pieces are tender. If needed, add more hot water. Cover and cook further 10 mins under very low flame. This will allow the oils to float on the top.
  • Finally, add 1/2 tbsp of coconut milk powder and throw more crushed curry leaves and cover the lid.
  • Let the pot rest for at least 15 mins before serving
Spicy chicken curry
creamy coconut chicken curry

Creamy Coconut Chicken curry

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What you need :

 Chicken thighs or drumsticks 300 g
Roasted curry powder 2 tbsp
Ginger and garlic grated 2 tbsp
Chilli powder 2 tsp
Turmeric powder 1/4 tsp
Vinegar 2 tsp
Maggi coconut milk powder or fresh coconut milk 2 tbsp
Cinnamon stick 2/3 cardamoms, 2 cloves  
Salt and pepper to taste
 Onion  1 large

Let’s make it:

Marinate the chicken

  • Massage the chicken pieces with grated ginger and garlic, chilli powder, roasted curry powder, vinegar, salt, pepper powder and turmeric powder.  Drop the cinnamon stick, curry leaves, cardamoms and cloves and mix all together.  Leave at least 1/2 hr – 1hr,  allowing the chicken pieces to soak up the flavours of spices

Fry

  • Heat up oil in a pan
  • Drop chopped onion and saute.  Add ginger and garlic grated along with whole spices and curry leaves.  Saute until they become slightly brown

Cook

  • Now add the marinated chicken
  • Fry on medium flame about 5 – 7 mins or until the chicken pieces become soft and lightly cooked
  • Now close the lid,  lower the flame to minimum and keep for about 5 mins.  This will allow all the juices to run out
  • Open the lid, scrape all the juices and mix everything thoroughly
  • Pour enough warm water just above the level of chicken
  • Cover and cook under low flame for 10 mins or until the chicken pieces are cooked properly

Flavour with coconut milk

  • Drop coconut milk powder to the side of the pan and mix with little gravy.  Then, gently shake the pan for coconut milk and gravy to come together
  • Cover and cook under low flame for another  2-3 mins
  • Drop an extra few curry leaves, broken into small pieces and let the curry rest for 10 mins.
  • Enjoy your silky, creamy coconut flavoured chicken curry with rice, bread or noodles
  • Simply gorgeous!