Classic Chicken Curry—a dish perfect for those cosy autumn evenings, though truth be told, it’s a delight any day you’re in the mood for something warm, hearty, and full of flavour. Simple ingredients, but with an explosion of taste that’s nothing short of spectacular.
This classic chicken curry is all about comfort food. With a rich, glossy gravy and tender chicken, it’s packed with deep, spiced flavours and is perfect for a relaxed weeknight meal or when you want something familiar but still indulgent.
Ingredients:
For the Chicken Marinade:
- 1 kg chicken (leg and thigh pieces)
- 1 tbsp salt
- 2 tbsp coriander-cumin powder (dhania jeera)
- 1 tsp turmeric
- 1 tsp red chilli powder
- 1 tbsp garlic paste
- 1 tbsp ginger paste
For the Curry Base:
- ¼ cup oil
- 3 onions, quartered and blitzed
- 1 tsp black peppercorns
- 1 tsp cloves
- 1 tsp green cardamom pods
- 1 star anise
- 1 small cinnamon stick
- 1 black cardamom pod
- 4 whole green chillies (or sliced for extra heat)
- 4 tbsp tomato puree
- 50g pickled onions
- 1 tbsp thinly sliced garlic
- 1 tbsp whole cumin seeds
- Fresh coriander, chopped (for garnish)
Instructions:
- Marinate the Chicken:
- In a large bowl, mix the chicken pieces with salt, coriander-cumin powder, turmeric, red chilli powder, garlic, and ginger paste. Set aside for about 15 minutes while preparing the onions.
- Cook the Onions:
- Blitz the quartered onions in a food processor. In a medium-heated pan, add ¼ cup of oil and the blitzed onions. Fry for about 10 minutes, stirring occasionally, until golden brown.
- Add black peppercorns, cloves, green cardamom, star anise, cinnamon stick, and black cardamom pod to the onions. Continue frying until fragrant, about 3 minutes.
- Add the Chilies:
- Toss in the whole green chilies. For more heat, you can slice the chilies. Cook briefly, just enough to release their flavour into the base.
- Sear the Chicken:
- Add the marinated chicken to the pan. Sear the chicken well, ensuring each piece is browned and the spices are well incorporated. Fry for about 5 minutes until the chicken takes on a rich colour. Add a splash of oil if needed to prevent sticking.
- Tomato and Extra Flavourings:
- Add the tomato puree to the seared chicken, stirring to combine. Cook for about 3 minutes to allow the tomato to blend with the spices.
- Stir in the pickled onions and thinly sliced garlic. These will add a lovely extra depth to the curry. Bring everything to a gentle boil.
- Cook the Curry:
- Reduce the heat to low, cover the pan with a lid, and cook gently for 30 minutes. The chicken and onions will release their juices, creating a naturally thick gravy without the need for added water.
- Final Touches:
- Once the curry has cooked, add whole cumin seeds and gently fold them into the dish. No further cooking is required; this step adds a wonderful earthy aroma.
- Sprinkle fresh coriander on top for a burst of freshness.
- Serve:
- Your Classic Chicken Curry is ready! Serve hot with rice, naan, or paratha.
Classic Chicken Curry
Classic Chicken Curry—a dish perfect for those cosy autumn evenings, though truth be told, it’s a delight any day you’re in the mood for something warm, hearty, and full of flavour. Simple ingredients, but with an explosion of taste that’s nothing short of spectacula
Ingredients
For the Chicken Marinade:
For the Curry Base:
Instructions
Marinate the Chicken:
-
In a large bowl, mix the chicken pieces with salt, coriander-cumin powder, turmeric, red chilli powder, garlic, and ginger paste. Set aside for about 15 minutes while preparing the onions.
Cook the Onions:
-
Blitz the quartered onions in a food processor. In a medium-heated pan, add ¼ cup of oil and the blitzed onions. Fry for about 10 minutes, stirring occasionally, until golden brown.
-
Add black peppercorns, cloves, green cardamom, star anise, cinnamon stick, and black cardamom pod to the onions. Continue frying until fragrant, about 3 minutes.
Add the Chilies:
-
Toss in the whole green chilies. For more heat, you can slice the chilies. Cook briefly, just enough to release their flavour into the base.
Sear the Chicken:
-
Add the marinated chicken to the pan. Sear the chicken well, ensuring each piece is browned and the spices are well incorporated. Fry for about 5 minutes until the chicken takes on a rich colour. Add a splash of oil if needed to prevent sticking.
Tomato and Extra Flavourings:
-
Add the tomato puree to the seared chicken, stirring to combine. Cook for about 3 minutes to allow the tomato to blend with the spices.
-
Stir in the pickled onions and thinly sliced garlic. These will add a lovely extra depth to the curry. Bring everything to a gentle boil.
Cook the Curry:
-
Reduce the heat to low, cover the pan with a lid, and cook gently for 30 minutes. The chicken and onions will release their juices, creating a naturally thick gravy without the need for added water.
Final Touches:
-
Once the curry has cooked, add whole cumin seeds and gently fold them into the dish. No further cooking is required; this step adds a wonderful earthy aroma.
-
Sprinkle fresh coriander on top for a burst of freshness.
Serve:
-
Your Classic Chicken Curry is ready! Serve hot with rice, naan, or paratha.
Note
Onion Blitz Shortcut:
Using a food processor to blitz onions saves time and effort. However, if you prefer a more textured curry, you can hand-chop the onions instead. The choice is yours depending on how much texture you like in your gravy.
Spice Adjustment:
This recipe calls for whole spices for a fragrant, well-rounded flavour. However, if you prefer a more mild curry, you can reduce the number of green chilies or use milder chilli powder.
Pickled Onions Twist:
Pickled onions add a tangy twist to the curry. If you don’t have any on hand, you can substitute them with a teaspoon of vinegar and a pinch of sugar, which will provide a similar sweet-and-sour balance.
Natural Gravy:
No extra water is added to this curry, as the chicken and onions release enough moisture to create a thick, luxurious gravy. Keep the heat low during the simmering stage to allow the chicken to cook through without drying out.
Cumin Seeds at the End:
Adding whole cumin seeds at the end gives the curry a fresh pop of flavour. This small step adds an extra layer of complexity to the dish, balancing the rich gravy with a subtle earthy note.
Make-Ahead Option:
This curry freezes beautifully. If making a big batch, freeze any leftovers in an airtight container. To reheat, thaw it overnight in the fridge and then warm it gently on the hob or in the microwave.
Serving Suggestions:
This curry pairs perfectly with rice, but a side of naan or paratha would also work wonderfully. You could serve it alongside a simple cucumber raita or a crisp green salad to balance out the richness.
