Simple Chicken Curry

Chicken curry is the go to dish across thousands of Indian households. While tastes differ across the country, the preparation is generally the same; spices are fried in oil, after which the chicken is added and simmered in a broth until cooked.

While in South India, curry leaves and coconut are popular ingredients in chicken curry, North Indian chicken curries tend to use a more expansive variety and quantity of spices.

This chicken curry is cooked in a simple, traditional style. It tastes best when served with naans, rotis or white rice, but can also be eaten with dosas and idlis!

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Chickening Out!

A delicious, traditional chicken curry that can be put together quickly!

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Servings

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Ingredients

• 1 large onion chopped
• 6 cloves garlic chopped
• 4 tbsp vegetable oil
• 50 grams Ginger chopped
• 2 tsp Cumin seeds
• 1 tsp fennel seeds
• 5 cm cinnamon stick
• 1 tsp chili flakes
• 1 tsp garam masala
• 1 tsp turmeric
• 400 grams tomatoes chopped
• 8 chicken thighs
• 250 ml chicken stock
• 2 tbsp coriander chopped

Servings MetricUS Imperial Ingredients 1 large onion chopped 6 cloves garlic chopped 4 tbsp vegetable oil 50 grams Ginger chopped 2 tsp Cumin seeds 1 tsp fennel seeds 5 cm cinnamon stick 1 tsp chili flakes 1 tsp garam masala 1 tsp turmeric 400 grams tomatoes chopped 8 chicken thighs 250 ml chicken stock 2 tbsp coriander chopped

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Instructions

1. In a blender, grind the chopped onion with a few tablespoons of water until it becomes a paste.
2. Remove and set aside.
3. In the same way, process the garlic and ginger with a few tablespoons of water.
4. Sauté the cumin seeds, fennel seeds, cinnamon and chili flakes in the oil until aromatic.
5. Stir in the onion paste and sauté for five minutes.
6. Add the ginger garlic paste and sauté for a few more minutes.
7. Add the garam masala and turmeric and continue sautéing for a few seconds.
8. Add the tomatoes and stir until they thicken into a paste.
9. Then, add the chicken to the mixture and stir until it is completely coated with the paste.
10. After five or so minutes, pour in the chicken stock (you could warm it a little before this), stir and cover the curry.
11. Allow the curry to simmer for 8 minutes on a low flame.
12. Once the chicken is completely cooked, remove it from the stove and garnish with the coriander leaves.
13. Serve and enjoy!