Making Chicken Curry

Authentic Chicken Curry Recipe

Ingredients:

For the Chicken Marinade:

• 1 lb (450g) chicken (bone-in or boneless, cut into pieces)
• 1/2 cup yogurt (unsweetened, plain)
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste

For the Curry Base:

• 2 tablespoons vegetable or sunflower oil
• 2 medium onions, finely chopped
• 2 tomatoes, finely chopped (or 1 can crushed tomatoes)
• 1 tablespoon ginger-garlic paste
• 2-3 green chilies (adjust to taste)
• 1 teaspoon cumin seeds
• 2-3 bay leaves
• 1 cinnamon stick
• 4-5 green cardamom pods
• 4-5 cloves
• 1 teaspoon turmeric powder
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon garam masala
• 1 teaspoon red chili powder (adjust to heat preference)
• 1 teaspoon ground fennel (optional)
• Salt to taste

For the Cooking Liquid:

• 1 cup water or chicken broth (add more if needed)
• 1/2 cup coconut milk or heavy cream (optional for a creamy curry)

For Garnish:

• Fresh cilantro (coriander leaves), chopped
• Fresh lemon juice (optional)

Instructions:

Marinate the Chicken:

• In a large bowl, combine the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt.
• Mix well and let the chicken marinate for at least 30 minutes to 1 hour (you can marinate it overnight in the fridge for more depth of flavor).

Prepare the Curry Base:

• Heat oil in a large pot or deep pan over medium heat.
• Add whole spices: Once the oil is hot, add the cumin seeds, bay leaves, cinnamon stick, cardamom pods, and cloves. Let them splutter for 30 seconds to release their flavors.
• Onions: Add the finely chopped onions and sauté them until golden brown, which usually takes around 7-10 minutes. Stir occasionally to prevent burning.
• Ginger-Garlic Paste: Add the ginger-garlic paste and sauté for another 2-3 minutes until the raw smell disappears.
• Green Chilies: Add the green chilies, slicing them lengthwise if you want the curry to be spicier.

Add Tomatoes and Spices:

• Add the chopped tomatoes (or crushed tomatoes) to the pan and cook until they soften and the oil begins to separate from the masala (spice paste), about 5-7 minutes.
• Add turmeric powder, ground coriander, ground cumin, red chili powder, and fennel (optional). Stir well and let the spices cook for another 2-3 minutes to release their flavors.
• Add garam masala and stir everything together.

Add the Chicken:

• Add the marinated chicken pieces into the pan and stir to coat them with the spice mixture. Cook for about 5-7 minutes until the chicken is slightly browned and the spices start to cling to the meat.

Add Liquid and Simmer:

• Pour in the water or chicken broth, depending on how thick or thin you want the curry to be. Stir everything together, ensuring the chicken is submerged.
• Bring the curry to a simmer, then lower the heat to medium-low and cover. Let the curry cook for 20-30 minutes, stirring occasionally, until the chicken is tender and fully cooked through. If you want a thicker curry, cook it uncovered for the last 10 minutes to reduce the liquid.

Final Touches:

• Once the curry reaches your desired consistency, stir in coconut milk or cream (if using). This will add a creamy richness to the curry and balance out the heat from the spices.
• Taste and adjust the seasoning by adding more salt, chili powder, or garam masala if necessary.
• Garnish with freshly chopped cilantro and a squeeze of lemon juice for a burst of freshness.

Serving Suggestions:

• Serve the chicken curry hot with steamed basmati rice, naan bread, or roti.
• You can also serve it alongside a side of pickles or a simple cucumber salad for a refreshing contrast to the rich curry.

Tips for Authentic Flavor:

• Use Fresh Spices: The freshness of your spices can dramatically change the flavor of the curry. Try to use whole spices (cumin seeds, cardamom pods) and grind them yourself for the best taste.
• Layering Spices: Cooking the spices in stages (as mentioned) allows each one to release its oils and flavors, building a more complex curry.
• Let it Rest: Chicken curry tastes even better the next day, so if you have time, let it sit and rest for a few hours or overnight in the fridge to let the flavors develop further.