Easy Chicken Curry Recipe
Chicken curry, also known as chicken masala, is a vibrant, flavorful dish that brings the bold, aromatic flavors of Indian spices to your plate. With a blend of turmeric, garam masala, and a hint of heat from green chilies, this easy-to-make chicken curry is perfect for those who enjoy a medium spice level. Quick to prepare, yet rich in taste, it makes for a satisfying meal served with plain rice or roti.
Ingredients:
| Ingredient | Amount |
|---|---|
| Oil | 2 tbsp |
| Chicken thigh fillets, trimmed and chopped | 400g |
| Large onions | 2 |
| Salt | 1 tsp |
| Garlic cloves | 3 |
| Fresh ginger | 3 cm |
| Green chillies | 1 or 2 (adjust for spice level) |
| Plum tomato tin, pureed | 200g |
| Turmeric powder | ½ tsp |
| Red chili powder | ½ tsp |
| Garam masala powder | 1 tsp |
| Fresh coriander, chopped | Large pinch |
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Servings: 4
Dietary Information:
- Dairy-Free
Instructions:
-
Prepare the Onions:
Begin by blending the onions in a food processor until they form a smooth paste. This will serve as the base for the curry. -
Sauté the Onion Paste:
Heat 2 tablespoons of oil in a large pan over medium heat. Add the onion paste to the pan and sauté. If the paste starts to stick to the pan, add a small amount of water and stir to loosen. -
Season the Onions:
Add 1 teaspoon of salt to the onions to help them soften and cook more evenly. Stir occasionally to ensure the onions cook without burning. -
Blend Ginger, Garlic, and Chilies:
In a blender, combine the garlic, ginger, and green chilies. Add a small amount of water if necessary and blend to form a smooth paste. -
Add the Ginger-Garlic-Chili Paste:
After the onions have browned a little (about 10 minutes of cooking), stir in the ginger, garlic, and chili paste. Continue cooking for a few minutes until the paste becomes aromatic. -
Add Pureed Tomatoes:
Stir in the pureed plum tomatoes. Increase the heat slightly to bring the mixture to a simmer. Let it cook until the tomatoes break down and the oil begins to separate from the masala. -
Spice it Up:
Lower the heat and add the turmeric powder, red chili powder, and garam masala. Stir well to combine all the spices. Allow the masala to cook together for a few minutes until it thickens and becomes paste-like. -
Add Chicken:
Add the chopped chicken thigh fillets to the masala. Stir well to coat the chicken with the spicy sauce. Let it cook for a few minutes, then cover the pan and reduce the heat to low. Let the curry simmer for 15-20 minutes, stirring intermittently, until the chicken is fully cooked. -
Adjust the Consistency:
If you prefer a bit more gravy in your curry, pour in some hot water and stir to combine. Let it simmer for a few more minutes to allow the flavors to meld together. -
Season and Finish:
Taste the curry and adjust the seasoning if needed. Once satisfied, sprinkle a generous amount of freshly chopped coriander into the curry and give it a final stir. -
Serve:
Serve this hearty chicken curry hot with plain rice or roti for a complete meal.
Allergen Information:
- This recipe is dairy-free, making it suitable for those with lactose intolerance or following a dairy-free diet. It contains no dairy ingredients like butter, cream, or milk.
Dietary Preferences:
- Dairy-Free: The curry is made without any dairy products, offering a flavorful option for those avoiding dairy.
- Gluten-Free Option: This recipe is naturally gluten-free. Just be sure to serve it with gluten-free rice or roti for a fully gluten-free meal.
- Low-Carb Option: If you are following a low-carb diet, you can skip the rice and serve the curry with a side of steamed vegetables or a cauliflower-based flatbread.
Tips and Advice:
- Adjusting the Spice Level: If you prefer a milder curry, use only 1 green chili or remove the seeds to reduce the heat. For a spicier version, you can add extra chili powder or fresh chilies.
- Chicken Thighs vs. Chicken Breasts: While chicken thighs provide more flavor and tenderness, you can substitute with chicken breasts for a leaner option. Just be sure to adjust the cooking time, as chicken breasts cook faster.
- Make it Ahead: This chicken curry can be made ahead of time and stored in the refrigerator for 2-3 days. The flavors develop even further after sitting for a while, making it a great dish for meal prep.
- Freezing: If you want to freeze the curry, ensure it has cooled completely before transferring it to an airtight container. It can be frozen for up to 3 months. Reheat thoroughly before serving.
Conclusion:
This Easy Chicken Curry recipe is a quick and flavorful way to bring the richness of Indian cuisine to your kitchen. With its aromatic spices and tender chicken, it’s a crowd-pleaser that’s both satisfying and adaptable. Whether you’re new to cooking or a seasoned chef, this dish is sure to become a staple in your weeknight dinner rotation. The simple ingredients and straightforward method make it perfect for busy days when you want a hearty meal in under an hour. Enjoy with your choice of rice or roti, and savor the bold flavors of this delicious curry!
