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To make a great Indian chicken curry, you need some key ingredients. Here’s what you will need: - 500g chicken thighs, boneless and skinless, cut into bite-sized pieces - 2 medium onions, finely chopped - 4 garlic cloves, minced - 1-inch piece of ginger, grated - 2 medium tomatoes, pureed - 2 tablespoons cooking oil (canola or vegetable oil) - 1 cup coconut milk - Fresh cilantro leaves for garnish - Salt to taste These ingredients form the base of your curry. The chicken thighs give a nice texture. The onions, garlic, and ginger add depth to the flavor. The pureed tomatoes bring a rich tanginess, while coconut milk makes it creamy. Spices are what make Indian chicken curry exciting. Here’s the list of spices you will use: - 1 tablespoon curry powder - 1 teaspoon turmeric powder - 1 teaspoon cumin seeds - 1 teaspoon coriander powder - ½ teaspoon garam masala Each spice plays a role. Curry powder adds warmth, and turmeric gives color. Cumin seeds provide a nutty taste, while coriander adds a fresh note. Garam masala, added at the end, enhances the aroma. You can add a few optional ingredients if you want to spice it up: - 1-2 green chilies, slit (optional for extra heat) If you like heat, adding green chilies is perfect. They give a nice kick to the dish. Feel free to adjust based on your taste. {{ingredient_image_1}} To make Indian chicken curry, first gather all your ingredients. You need: - 500g chicken thighs, boneless and skinless, cut into bite-sized pieces - 2 medium onions, finely chopped - 4 garlic cloves, minced - 1-inch piece of ginger, grated - 2 medium tomatoes, pureed - 2 tablespoons cooking oil (canola or vegetable oil) - 1 tablespoon curry powder - 1 teaspoon turmeric powder - 1 teaspoon cumin seeds - 1 teaspoon coriander powder - ½ teaspoon garam masala - 1 cup coconut milk - Fresh cilantro leaves for garnish - Salt to taste - 1-2 green chilies, slit (optional for extra heat) Now, chop your onions, mince the garlic, and grate the ginger. Puree the tomatoes in a blender. This makes cooking easier. 1. Heat Oil: In a large pot, heat the cooking oil over medium heat. 2. Add Cumin Seeds: Toss in the cumin seeds. Let them sizzle for about 30 seconds until they smell nice. 3. Sauté Onions: Add the chopped onions. Cook them for about 5-7 minutes until they turn golden brown. 4. Add Garlic and Ginger: Stir in the minced garlic and grated ginger. Cook for another 2-3 minutes until fragrant. 5. Toast Spices: Add the curry powder, turmeric powder, and coriander powder. Stir for a minute to release their flavors. 6. Add Tomatoes: Pour in the pureed tomatoes. Cook for 5-8 minutes until the oil separates from the mixture. 7. Cook Chicken: Add the chicken pieces. Stir well to coat the chicken with spices. Cook for about 5 minutes until browned. 8. Add Coconut Milk: Pour in the coconut milk and season with salt. If using, add the slit green chilies. Stir to combine. 9. Simmer: Bring it to a gentle boil. Reduce the heat and cover. Let it simmer for 20-25 minutes until the chicken is tender. 10. Finish with Garam Masala: Sprinkle garam masala over the curry and stir gently. Simmer for another 5 minutes. Remove the pot from heat. Garnish your curry with freshly chopped cilantro. This adds color and flavor. Serve the curry in a deep bowl with fluffy basmati rice or warm naan. A slice of lime gives a nice kick. Enjoy your tasty Indian chicken curry! To make the best chicken curry, follow these tips: - Use fresh spices: Fresh spices enhance flavor. Store them in a cool, dark place. - Sauté onions well: Cook onions until golden brown. This adds depth to the dish. - Don’t rush the simmer: Allow the curry to simmer. This helps flavors blend together. - Add coconut milk last: Pour in the coconut milk towards the end. It keeps the sauce creamy. - Let it rest: Let the curry sit for a few minutes before serving. This deepens the taste. Serving chicken curry is fun and creative! Here are some ideas: - In a bowl: Use a deep bowl for a cozy presentation. - Garnish: Add fresh cilantro on top for color and taste. - With lime: A slice of lime brightens the dish. Encourage guests to squeeze it over the curry. Pairing your chicken curry with the right sides makes it special: - Basmati rice: Fluffy basmati rice soaks up the curry nicely. - Naan bread: Warm naan is perfect for scooping up the curry. - Raita: A cool yogurt side balances the spice. Try cucumber raita for freshness. Pro Tips Use Fresh Spices: Always opt for fresh spices to elevate the flavor of your curry. Ground spices lose their potency over time, so consider grinding whole spices just before use for the best aroma. Marinate the Chicken: For deeper flavor, marinate the chicken pieces in yogurt and spices for at least 30 minutes before cooking. This not only tenderizes the meat but also infuses it with rich flavor. Adjust the Heat: If you prefer a milder curry, reduce the number of green chilies or omit them entirely. Conversely, for extra heat, add more chilies or a pinch of cayenne pepper. Let It Rest: After cooking, allow the curry to sit for a few minutes before serving. This resting time lets the flavors meld beautifully, resulting in a more harmonious dish. {{image_2}} Butter chicken is rich and creamy. To make it, start with your chicken curry base. After adding the coconut milk, stir in 1 cup of heavy cream. This gives the dish a luscious texture. Add 1 tablespoon of butter right before serving for extra flavor. You can also sweeten it with 1 tablespoon of sugar or honey. This balances the spices and adds a nice touch. For chicken tikka masala, marinate the chicken first. Use yogurt, lemon juice, and spices like cumin and coriander. Let it sit for at least 30 minutes. Grill or bake the chicken until it's slightly charred. Then, add it to your curry base after cooking the onions and spices. Finish with a splash of cream for a smooth finish. This dish is smoky and full of flavor. You can make a tasty vegetarian version too. Replace the chicken with firm tofu, chickpeas, or mixed vegetables like bell peppers and peas. Cook them just like the chicken. Use the same spices and cooking method. If you choose tofu, press it first to remove excess water. This helps it soak up the flavors better. Serve it with basmati rice or naan for a filling meal. To keep your Indian chicken curry fresh, use an airtight container. Let it cool to room temperature first. Then, transfer it to the container and seal it tightly. Store your curry in the fridge for up to three days. This keeps the flavors intact and the chicken safe to eat. When you want to enjoy your leftover curry, reheating correctly is key. Place the curry in a saucepan over low heat. Stir it often to prevent burning. You can add a splash of water or coconut milk for moisture. Heat until it's warm throughout. This keeps the flavors rich and delicious. You can also freeze your Indian chicken curry for later. Use a freezer-safe container and leave some space at the top. The curry will expand as it freezes. Label the container with the date. It can stay in the freezer for up to three months. When you're ready to eat it, thaw it overnight in the fridge. Reheat it gently before serving. To make Indian Chicken Curry less spicy, you can skip the green chilies. Use only mild spices. Adding more coconut milk also helps cool the heat. You can add sugar or honey to balance the spice. Serve with yogurt or raita on the side; it helps tone down spice levels. Yes, you can use other meats like beef, lamb, or shrimp. Each type of meat will change the flavor. Cooking times may vary too. For example, beef takes longer to cook than chicken. You can also use tofu or chickpeas for a vegetarian option. The best sides include fluffy basmati rice, warm naan, or roti. These help soak up the curry's sauce. You can also serve with a fresh salad or cucumber raita. These sides add balance and freshness to the meal. This blog post covered everything you need for a delicious Indian chicken curry. We looked at essential ingredients, spices, and optional items for extra flavor. I shared step-by-step cooking instructions and tips for a perfect dish. You discovered tasty variations, storage methods, and answers to common questions. Enjoy exploring your new curry skills to delight your friends and family!

Spicy Indian Chicken Curry

A flavorful and spicy chicken curry made with aromatic spices and coconut milk.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Calories 400 kcal

Ingredients
  

  • 500 g chicken thighs, boneless and skinless, cut into bite-sized pieces
  • 2 medium onions, finely chopped
  • 4 cloves garlic, minced
  • 1 inch piece of ginger, grated
  • 2 medium tomatoes, pureed
  • 2 tablespoons cooking oil (canola or vegetable oil)
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 0.5 teaspoon garam masala
  • 1 cup coconut milk
  • none fresh cilantro leaves for garnish
  • none salt to taste
  • 1 none green chilies, slit (optional for extra heat)

Instructions
 

  • Heat the cooking oil in a large pot over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
  • Add the finely chopped onions and sauté until they turn golden brown, about 5-7 minutes.
  • Stir in the minced garlic and grated ginger, cooking for another 2-3 minutes until aromatic.
  • Add the curry powder, turmeric powder, and coriander powder. Stir for a minute to toast the spices, releasing their flavors.
  • Pour in the pureed tomatoes and cook until the oil starts to separate from the mixture, about 5-8 minutes.
  • Add the chicken pieces to the pot, stirring well to coat them with the spice mixture. Cook for about 5 minutes until the chicken is browned on the outside.
  • Pour in the coconut milk and season with salt. If using, add the slit green chilies now. Stir well to combine.
  • Bring the mixture to a gentle boil, then reduce the heat and let it simmer covered for 20-25 minutes, or until the chicken is cooked through and tender.
  • Sprinkle garam masala over the curry and stir gently. Allow it to simmer for another 5 minutes.
  • Remove from heat and garnish with freshly chopped cilantro before serving.

Notes

Serve with basmati rice or naan and garnish with cilantro and lime.
Keyword chicken curry, Indian cuisine, spicy