Indian Style Chicken Curry
About this recipe
I absolutely adore Indian takeaway; it's my all-time favorite. My go-to dishes are Butter Chicken or Chicken Balti, paired with Keema Naan and Garlic and Coriander Rice. Hearty, I know, but the flavors are simply irresistible. However, whenever I tried to make curry at home, it always turned out more like a tomato stew rather than an authentic curry. That was until I discovered Imran Ali’s cookbook, Curryculum—what a fantastic name! The book delves into the intricacies of cooking times for various ingredients and how different spices influence the final dish. It has taught me so much about crafting authentic curries, and I'm now incredibly proud of my creations.
One of my favorite recipes, adapted from Imran's cookbook, is a mild yet flavorful chicken curry. The tender chicken thighs soak up the rich, aromatic sauce, creating a dish that's both comforting and indulgent. The curry has a slightly creamy, tangy taste with a subtle sweetness from the onions and tomatoes, perfectly balanced with the warm spices. If you prefer more heat, you can easily amp it up with some chopped green chilies.
This versatile recipe isn’t limited to chicken thighs; you can substitute with paneer or a variety of vegetables for a delicious vegetarian option. The key is to allow the spices to meld and develop, creating a deep, complex flavor profile. The combination of ginger, garlic, cumin, coriander, and garam masala forms the backbone of the dish, with each spice contributing its unique essence.
The curry pairs beautifully with fluffy Garlic and Coriander Rice and warm Keema Naan, making for a meal that's both satisfying and rich in flavors. Whether you're a novice or an experienced cook, this recipe is a fantastic way to bring the vibrant taste of Indian cuisine into your home.
Kasuri Methi (Dried Fenugreek Leaves)
I have never heard of Kasuri Methi before and I'm so glad I have now. Kasuri Methi also known as dried fenugreek leaves is the one ingredient I would say is a MUST if you want your curry to actually taste like a curry. It is a widely used herb in Indian cuisine, renowned for its distinctive flavor and aroma. The leaves are harvested from the fenugreek plant, which is native to South Asia and the Mediterranean region. Once dried, Kasuri Methi develops a slightly bitter yet aromatic taste, often described as a cross between celery and maple syrup. It adds a unique depth and complexity to dishes, enhancing the overall flavor profile with its subtle hints of sweetness and bitterness. Commonly used in curries, dals, and breads, a small amount of Kasuri Methi can transform a dish, imparting a rich, earthy undertone.
Oil Seperation
Now for a good curry you need oil, not frylight, good unflavoured oil (unless you want to use ghee). Without enough oil you wont be able to get oil separation. It is a key indicator that the dish has reached the correct stage of cooking. It occurs when the oil used in the curry begins to separate from the masala, or spice mixture, and rises to the surface. It signifies that the ingredients have been thoroughly cooked and the spices have released their essential oils, blending together to create a rich and well-integrated flavor profile. Achieving oil separation typically involves slow and prolonged cooking, allowing the moisture to evaporate and the flavors to concentrate. This step is crucial for developing the deep, complex taste that characterizes a well-made curry.
Chicken Curry FAQs
Can I make chicken curry in advance?
Yes, your chicken curry can be made in advance and reheated when needed.
Can I reheat chicken curry in the microwave?
I often reheat my chicken curry in the microwave, however you can heat it up on the stove too.
How to thicken chicken curry?
Due to the way this curry is made it is quite thick, if your curry is watery take off the lid and allow the water to evaporate from the curry, this will thicken it up.
Is this recipe adaptable for vegetarians or vegans?
Yes, I have made this curry a few times with paneer instead of chicken thighs and it works great, keep an eye on the salt as the cheese contains a lot of it already.
Which spices for chicken curry?
Bay Leaves, Cardamom Pods, Whole Cloves, Cinnamon Stick, Gineger, Garlic, Turmeric, Cumin Seeds, Coriander Powder, Chilli Powder, Curry Powder, Salt, Garam Masala, Kasuri Methi (Fenugreek), Fresh Coriander
Can this chicken curry feed a crowd?
Yes, this recipe feeds 3-4 but easily adaptable to feed more by multiplying the recipe.
Ingredients
- 100ml Vegetable Oil
- 3 Bay Leaves
- 3 Cardamom Pods
- 3 Whole Cloves
- 1 Cinnamon Stick (3 inch
- 1 Large White Onions (or two medium sized onions)
- 2 Garlic and Ginger blocks or 10 Garlic Cloves and 1 ½ tsp Ginger
- 2 Large or 3 Small-MediumTomatoes
- 2 tbsp Tomato Puree
- 50ml water
- 1 ¼ tsp Turmeric
- 1 ¼ - ½ tsp Cumin Powder
- 2 - 2 ¼ tsp Coriander Powder
- 1 tsp Chilli Powder (or to taste)
- 1 ½ tsp Curry Powder(optional)
- 800g Boneless and Skinless Chicken Thighs
- 1 ¼ tsp Salt (adjust as required)
- 1 tsp Garam Masala
- 150ml Double Cream
- Pinch of Kasuri Methi (Fenugreek)
- Handful of Fresh Coriander
Ingredients
- 3.4oz Vegetable Oil
- 3 Bay Leaves
- 3 Cardamom Pods
- 3 Whole Cloves
- 1 Cinnamon Stick (3 inch
- 1 Large White Onions (or two medium sized onions)
- 2 Garlic and Ginger blocks or 10 Garlic Cloves and 1 ½ tsp Ginger
- 2 Large or 3 Small-MediumTomatoes
- 2 tbsp Tomato Puree
- 1.7oz water
- 1 ¼ tsp Turmeric
- 1 ¼ - ½ tsp Cumin Powder
- 2 - 2 ¼ tsp Coriander Powder
- 1 tsp Chilli Powder (or to taste)
- 1 ½ tsp Curry Powder(optional)
- 1.7lbs Boneless and Skinless Chicken Thighs
- 1 ¼ tsp Salt (adjust as required)
- 1 tsp Garam Masala
- 5oz heavy whipping cream
- Pinch of Kasuri Methi (Fenugreek)
- Handful of Fresh Coriander
Instructions
- Heat the oil in a pan, then add the bay leaves, cardamom pods, cloves, and cinnamon stick. Cook these for 30-60 seconds, or until fragant.
- Thinly slice and add the onions to the pan with a touch of salt, then fry 3-5 minutes.
- Crush the garlic and ginger in a mortar (or use frozen) and add them to the pan.
- Stir for 2 minutes, then cook the onions for 15 minutes with a lid on at a low heat. You want the onions extremely soft.
- Chop the tomatoes in half and place them face down into the pan. Then with the lid on, cook on a low heat for 10 - 12 minutes.
- Once the tomatoes have softened, remove the tomato skins with tongs and mash the onion and tomato mixture to a smoother consistency, you dont want this completely smooth.
- Add the tomato puree, water, spices then stir,and cook on medium heat for a 5 minutes or until you see the oil separate (check picture above for reference).
- Cut the chicken into bite-size chunks and add it to the pan along with salt . Stir well, then cook for 2 minutes on high heat. Put the lid on and cook on medium heat for 15 minutes, allowing the chicken to cook and release water.
- Remove the lid and cook for 5 minutes or until the curry thickens and you see oil separation again.
- Sprinkle in the garam masala and stir. Put the lid back on and continue simmering for a further 8 - 10 minutes. Once done, remove the lid and increase the heat to high to start reducing the sauce to thicken the masala.
- As the sauce reduces, add the double cream ,kasuri methi and chopped fresh coriander.
- Stir and cook for a further few minutes until you’ve achieved a desired consitency.
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