chicken curry original recipe

Written ByJenny Smyth Posted on
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The Best chicken curry original recipe

I’m so excited to share with you my original chicken curry recipe that has been a staple in our household for years. This dish has its roots in Indian cuisine, where it’s been a beloved comfort food for centuries.

The rich, creamy flavor of the curry sauce, paired with the tender chicken and aromatic spices, makes it a true delight. I love how versatile this recipe is – it’s perfect for a quick weeknight dinner, a special occasion, or even a family gathering.

My kids adore it when I serve it with fluffy basmati rice and naan bread on the side. Not only is this recipe delicious, but it’s also surprisingly easy to make.

The key to making a great chicken curry is in the technique – you want to brown the onions and garlic to bring out their natural sweetness, then add the spices and let them simmer until fragrant. This process takes some patience, but trust me, it’s worth it.

Once you’ve got the sauce going, you can add your chicken and let it cook until it’s tender and falling apart. I like to serve this dish with some fresh cilantro on top, which adds a lovely pop of color and freshness to the plate.

Chicken Curry Original Recipe

4.7 from 677 votes

A classic chicken curry recipe with tender chicken pieces cooked in a rich, fragrant sauce. This dish is perfect for a comforting meal with family and friends.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

500g chicken breasts, cut into bite-sized pieces
1 tsp salt
1 tsp turmeric

For the Curry Sauce

1 large onion, finely chopped
3 cloves garlic, minced
1 tbsp grated ginger
1-2 green chilies, finely chopped
1 tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1 can (400ml) coconut milk
1 can (400g) diced tomatoes
2 tbsp vegetable oil
1 tsp sugar
salt to taste

👨‍🍳Directions

1Heat 1 tbsp of vegetable oil in a large skillet or pan over medium heat.
2Add the chicken pieces, sprinkle with salt and turmeric, and cook until the chicken is no longer pink on the outside, about 5 minutes.
3Remove the chicken from the pan and set aside.
4In the same pan, add the remaining 1 tbsp of vegetable oil over medium heat.
5Add the chopped onion, minced garlic, grated ginger, and green chilies.
6Sauté until the onions are translucent and lightly golden, about 5 minutes.
7Stir in the curry powder, ground cumin, and ground coriander.
8Cook for 1 minute, stirring constantly to combine the spices and release their aromas.
9If the spices start to burn, reduce the heat to low.
10Add the diced tomatoes and coconut milk to the pan.
11Stir well to combine, then add the sugar and season with salt to taste.
12Bring the sauce to a simmer over medium heat.
13Return the cooked chicken to the pan, stirring to coat the pieces evenly in the sauce.
14Reduce the heat to low, cover the pan, and let the curry simmer for 20-25 minutes, or until the chicken is cooked through and tender.
15Stir occasionally to prevent the sauce from sticking to the bottom of the pan.
16Sprinkle the garam masala over the curry and stir well to combine.
17Cook for an additional 2-3 minutes, until the flavors are well incorporated and the curry is heated through.
18If the curry becomes too thick, thin it out with a little water.

🔧Equipment

Large skillet or pan with lid
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: Serve the chicken curry with steamed rice or naan bread. Garnish with fresh cilantro and a squeeze of lime juice for added flavor.

This original chicken curry recipe is always a hit with my family and friends alike – its rich flavor and comforting aroma make it perfect for any occasion. One of my favorite things about this recipe is how easily you can adapt it to suit your taste preferences – whether you like spicy or mild flavors, you can adjust the spice level to suit your needs.

When serving leftovers, I recommend storing them in an airtight container in the fridge for up to 3 days or freezing them for up to 2 months. To reheat, simply warm up the curry sauce over low heat until hot and bubbly.

❓ Frequently Asked Questions About Chicken Curry Original

Q: What type of chicken should I use for this recipe?

I recommend using boneless, skinless chicken breast or thighs for this recipe. You can also use a combination of both if you prefer.

Q: Can I make this recipe in advance?

Yes, you can make the curry sauce ahead of time and store it in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months.

Q: How do I adjust the spice level to suit my family’s taste?

You can adjust the spice level by adding more or less cumin, coriander, or cayenne pepper to taste.

Q: Can I use frozen chicken for this recipe?

No, I recommend using fresh chicken for this recipe. Frozen chicken may release excess moisture during cooking and affect the final texture of the dish.

Q: Can I serve this dish as is or do I need to serve it with rice or naan bread?

You can serve this dish as is or with your choice of side dishes – rice, naan bread, or even roasted vegetables are all great options.

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