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- Meat and poultry
- Chicken curry
Using a good-quality curry powder or paste takes all the work out of making this fabulous dish. For the best flavour, make it a day ahead and reheat.
2816 people made this
- 1 chicken, about 1.5kg, jointed into 6 pieces
- 2 tablespoons vegetable oil
- 2 large onions, finely chopped
- 3 garlic cloves, finely chopped
- 2 tablespoons curry powder or paste
- 500ml chicken stock
- 1 tablespoon tomato purée
- 1/2 teaspoon sugar
- 2 tablespoons Greek-style yoghurt
- salt and freshly ground black pepper
- chopped fresh coriander to garnish
MethodPrep:20min ›Cook:45min ›Ready in:1hr5min
- Remove the skin from the chicken joints, if preferred, and season them with salt and pepper.
- Heat the oil in a deep frying pan or flameproof casserole. Add the chicken and brown it on all sides for 6–8 minutes over a medium heat. Remove and set aside on a plate.
- Cook the onions in the pan for 5 minutes until golden brown, stirring regularly. Add the garlic and curry powder or paste and cook, stirring, for 1 minute.
- Add the stock, tomato purée, sugar and seasoning. Mix well and add the chicken. Bring to the boil, then reduce the heat, cover and simmer for 45 minutes or until tender, turning the chicken pieces halfway through cooking.
- Remove the chicken to a serving dish using a draining spoon. Heat the sauce over a high heat for 2–3 minutes until reduced and thickened. Take the pan off the heat and stir in the yoghurt. Check seasoning, then pour the sauce over the chicken. Scatter over the chopped coriander.
*Add a finely diced eating apple and a handful of raisins to the curry 15 minutes before the end of cooking. You can substitute cream for the yoghurt. *Serve with boiled rice or warm naan bread. Make a banana raita accompaniment, with sliced bananas tossed in Greek-style yoghurt.
Reviews & ratingsAverage global rating:(50)
Reviews in English (48)
you can make an even easier curry by putting all ingredients: onion garlic ginger curry paste, yoghurt etc in a blender and blitzing then fry pieces of chicken in a teaspoon of oil with some bay leaves and cumin seeds for extra fragrance. when chicken browned then pour over blended sauce with a cup of water and simmer until curry thickened and chicken cooked through. When done garnish with corriander leaves and serve with rice.I added chick peas and used smaller pieces of chicken so it would cook faster-04 Dec 2012
Something else.i add one large green pepper and it was really tasty!!!!!!!!!!!!!-16 Jan 2010
easy to make and a cheap family meal. Will cook again as the whole family enjoyed it-15 Jan 2012
- 2 tablespoons all-purpose flour
- 4 skinless, boneless chicken breast halves (6 ounces each)
- 1 tablespoon plus 2 teaspoons olive oil
- 1 medium onion, finely chopped (3/4 cup)
- 2 cloves garlic, minced
- 2 teaspoons medium to hot curry powder
- Coarse salt
- 3/4 pound small red potatoes, cut into 1/2-inch chunks
- 1 can (14 1/2 ounces) diced tomatoes (preferably zesty flavored), with juice
- 1/4 cup water
Place flour on a plate. Dredge chicken in flour, shaking off excess. In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Add chicken, and cook until golden brown, about 3 minutes per side. Transfer chicken to a bowl set aside.
Heat remaining 2 teaspoons oil in same skillet cook onion and garlic, stirring frequently, until onion is softened, about 5 minutes. Stir in curry powder and 3/4 teaspoon salt cook 1 minute more.
Add potatoes and 1 cup water bring to a boil. Reduce heat to a simmer cover, and cook until potatoes are just tender but still offer slight resistance when pierced with the tip of a paring knife, about 7 minutes. Stir in tomatoes and 1/4 cup water.
Return chicken to skillet along with any accumulated juices in bowl simmer, covered, until chicken is cooked through, 12 to 15 minutes.
Easy Chicken Curry Recipe
Slightly caramelized onions, ginger, garlic and a plethora of easy-to-find spices go into making this tasty Easy Chicken Curry that you can whip up in a cinch. You'll love the simmering scents wafting through your kitchen!
My mom can make a mean chicken curry. In fact, I think her chicken curry is the tastiest I’ve ever had!
And, she pulls it together with such a short list of ingredients.
She just throws together some onion, ginger, garlic, a few “shakes” of coriander, cumin, chili powder, fenugreek and some tamarind water (made by soaking dehydrated tamarind) and boom!
Recently I decided I would try and replicate her chicken curry. But first I had to find dehydrated tamarind.
Now most Kroger stores have fresh tamarind. I could have bought some fresh tamarind and gone through the slightly laborious process of soaking it, separating the seeds from the useable part and then using that.
In fact, if it was a weekend, I wouldn’t think twice about going through this process to get some fresh tamarind to use in making some chicken curry
But, most weeknights, I have 30 to 40 minutes between getting home from work and my stomach going into total meltdown, so fresh tamarind wasn’t an option.
While I was able to find dehydrated tamarind at a South Asian Store I visit from time to time, I couldn’t find any dehydrated tamarind in any of the regular grocery stores around me.
So, I opted to make and share this super simple chicken curry I whip up often. This curry is very easy to make.
And, you can find the ingredients in most grocery stores. Slightly caramelized onions, ginger, garlic and a mixture of coriander, cumin, turmeric, chili powder, smoked paprika and diced tomatoes are all that go into this curry.
If you like a creamier curry (like this Chickpea Spinach Curry), then you can use 1/2 cup coconut milk instead of the 1/4 cup of water.
My daughter and I enjoyed this Easy Chicken Curry with some turmeric quinoa and veggies, but it is delicious with rice, Sri Lankan Coconut Roti or naan even.
And if you love curry, why not try this easy Japanese Beef Curry recipe too!
|About 3 tbsp||sunflower oil|
|4||large skinless chicken breasts, sliced into 2cm strips|
|Salt and freshly ground black pepper|
|2||large onions, finely chopped|
|1 tbsp||finely grated fresh ginger root|
|2||garlic cloves, crushed|
|½||red chilli, deseeded and finely chopped|
|½ tsp||ground cardamom|
|¼ tsp||ground cloves|
|1 tbsp||medium curry powder|
|1 tsp||ground cumin|
|1 tbsp||plain flour|
|2 tbsp||mango chutney|
|100ml||full-fat plain yoghurt, or double cream|
Heat 2 tablespoons of oil in a deep frying pan. Season the chicken strips and brown quickly all over until sealed (you may need to do this in batches adding the third tablespoon of oil, if needed). Remove with a slotted spoon to a plate.
Add the onions and fry for a few minutes, then cover, lower the heat and fry for 10 minutes, until softened.
Remove the lid, increase the heat and add the ginger root, garlic and chilli and fry for 1 minute. Sprinkle in the ground spices and fry for a few minutes more. Sprinkle over the flour then stir in the stock and bring to the boil, until thickened.
Add the mango chutney and return the chicken to the pan. Season with salt and pepper. Lower the heat, cover and simmer for 5-10 minutes or until the chicken is tender. Add the yoghurt or cream and serve hot.
The curry can be made without adding the yoghurt up to a day ahead. Reheat gently to serve and stir in the yoghurt. The curry also freezes well without the yoghurt. Simply reheat as above when needed.
If using an Aga, first soften the onion in the simmering oven for 15 minutes. Add the chicken and return to the same oven for 10 minutes. Continue on the boiling plate.
2 tablespoons canola, corn or other neutral oil
2 large onions, peeled and sliced
Salt and freshly ground black pepper to taste
2 teaspoons curry powder
1 can unsweetened coconut milk (1 1/2 to 2 cups)
1 ½ pounds boneless chicken, cut into 3/4- to 1-inch chunks
1 cup peeled, seeded and diced tomato (canned is fine cut up and drain before using)
Chopped basil or mint for garnish (optional)
1. Place oil in a large skillet turn heat to medium-high. A minute later, add onions, along with a generous pinch of salt and some pepper. Cook, stirring occasionally, until onions are very soft and almost falling apart, 15 minutes or more. Stir in curry powder, and cook, stirring, for another minute or so.
2. Add coconut milk, and cook until it thickens, about 2 minutes, stirring occasionally. Add chicken, and stir, then cook until done, 3 to 6 minutes. (if you are in doubt about whether chicken is done, cut into a piece.)
3. Add tomato, and cook another minute adjust seasonings as necessary. Serve over rice, garnished with basil or mint, if desired.
Mauritian Chicken Curry | Easy Curry Recipe
I was excited to share this recipe today. Chicken Curry almost is a weekly thing in my dwelling. Using a whole Chick can be a set back here, but I try to use it for several reasons. Of course, the first one is because of Chicken on the bones so much better in my opinion. It&rsquos also inexpensive to buy a whole chicken than just the breast. Then you get more of it too.
If jointing the chicken is an effort for you then ask your butcher to do it for you. If this is still a difficulty, then buy any part of the chicken, like the thighs, drumstick or the breast. What you have to be aware then is the cooking time as it will vary.
This chicken curry is a very basic one where you can adjust the heat very quickly. It&rsquos as simple a curry can get. Mauritian curries usually prepared the way. Just swap the protein for fish, meat, mushrooms or tofu.
Instead of adding flour or cornstarch to thicken the sauce Mauritian curries usually include potatoes. It&rsquos denser and luscious. Adding the potato is completely up to you, it won&rsquot make a massive difference, and it still tastes glorious!
Easy Indian-Style Butter Chicken Curry Recipe Notes
Many recipes for butter chicken call for long lists of spices. The flavor of this dish comes mainly from garam masala, which is an Indian “all-purpose” spice blend. Every Indian family has their own recipe and grinds whole spices to make their mix. Luckily, you can find garam masala in just about any spice aisle, or at a local Asian or Indian grocery store. I prefer the ones at the Indian store as they more closely resemble what my mom and grandma make at home.
A brand I love is this one that’s available on Amazon. It has 15 different spices and includes the more “exotic” ones that my family typically adds like green and black cardamom, black cumin, dried musk melon, and fenugreek. Because so much flavor comes from this spice blend, it’s really hard to create this dish without it.
I use cayenne in this recipe, because it’s what I usually have on hand, and also because I’ve never seen a traditional Indian red chili powder outside of a Indian grocery store. (It IS available on Amazon) It can be easily confused with “chili” powder – which is a mix of spices like cumin, paprika, garlic and onion that is used to make Texas-style chili. Indian-style red chili powder is much hotter than cayenne and also comes in a much bolder red color. It’s made of finely ground Kashmiri chilis. If you happen to have it on hand, I’d add less than I call for in my recipe below.
I usually use yogurt, but I’ve tried this recipe with sour cream (when I didn’t have any yogurt on hand) and it came out delicious!
I will often make a paste of garlic and ginger to use in Indian recipes. You can also buy a bottled ginger-garlic paste from the Indian grocery store. I think it makes recipes go a bit more quickly, but it’s absolutely not a necessity. If you don’t happen to have this on hand, just use equal parts of ginger and garlic. If you need 2 tablespoons of garlic-ginger paste, just use 1 tablespoon each of minced ginger and garlic.
I prefer the taste of this dish with half-and-half. My mom makes it with heavy cream, which is delicious, but also super rich. You can also stir in a bit of yogurt, or use coconut milk for a dairy-free version. If I use coconut milk, I omit the 1/4 tsp of sugar in the recipe as coconut milk has a natural sweetness already.
This Easy Indian-Style Butter Chicken Curry is fantastic with hot basmati rice. You can also serve it with fresh roti or naan to soak up the yummy sauce. If you have an Instant Pot, that is my favorite way to cook basmati rice. Take 1 cup of basmati rice and rinse it three times until all the water runs clear. Place in Instant Pot, and add in 1 cup of water, and cook on manual pressure for 6 minutes. Let it naturally release for 10 minutes before opening the pot. The rice cooks perfectly! I think it’s better this way than in a rice cooker. It’s always equal parts rice to water. 2 cups of basmati would need 2 cups of water, etc.
Heat the oil in a skillet over medium-high heat. Add the onion and celery and cook, stirring frequently, until the onions are soft.
Stir the flour into the onion mixture. Cook, stirring constantly, for 3 minutes.
While stirring, slowly add the broth or stock. Bring to a simmer and cook, stirring constantly, until the liquid has thickened.
Stir in the tomato juice, Worcestershire sauce, curry powder, and cooked chicken. Mix well then let the curry simmer for 3-4 minutes or until the chicken is heated through.
Adjust the seasoning to taste with salt and pepper. Serve hot over cooked rice and garnish with cilantro or parsley.
Common questions about chicken curry
Is chicken curry healthy?
This chicken curry is healthy since it does not use added saturated fat like butter or cream or any thickening agents like coconut cream. Using chicken breasts will further cut down on the fat.
What goes with curry other than rice?
Chicken curry goes amazingly well with naan, roti or just plain toasted bread (use wholemeal if you want a healthier option.)
How do I make chicken curry taste better?
Shallots or onions that are sauteed twice (once before blending and again after) is the secret to making this tastiest curry. The more you brown the onions, the better.
This little curry &ldquohack&rdquo can be used for any curry. If you want to thicken up a curry, saute a couple of onions in oil until browned, cool and blend. Saute the onion paste again in a little oil and add to your curry with added salt and pepper. Simmer until thick. This is the best and healthiest way to thicken curries.
Do you cook the chicken before putting it in curry?
Cooked chicken does not absorb the flavors well. So for this recipe, you simmer the chicken with the curry so it becomes flavorful.
Can I cook chicken curry in a pressure cooker?
This chicken curry can be cooked faster in a pressure cooker. After adding the chicken and water, transfer the contents to the pressure cooker, wait for it to reach high pressure, then simmer for just 5 minutes. Let it stand until the pressure is released. In this case, the quantity of water used should be lesser (1 cup for this recipe).
Can chicken curry be frozen?
Since this chicken curry does not use cream or coconut, it lasts in the fridge for 3 days or maybe more (I haven&rsquot tried more than that) and for weeks upto a month in the freezer. Now that you&rsquore familiar with the 5-ingredient easy chicken curry, don&rsquot let the thought of cooking up a curry intimidate you again!
If you like another quick healthy chicken recipe, lemon mustard chicken is for you. Or if you want an elaborate chicken curry recipe for the weekend, go for chicken meatball curry .
Looking for more easy healthy recipes with chicken? You might like these oven-baked tandoori chicken or easy baked chicken legs.