Chicken Curry
Chicken Curry is a Indian classic for good reason — chicken does most of the work, and the method is rewarding enough for a weeknight. A hot pan and a little patience give you the kind of colour and texture that makes this dish. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Cook 1h 30m
- Total 1h 30m
- Serves 8
- Level Medium
Ingredients
- 4 lb Chicken
- 10 ½ tsp Salt
- ½ tsp Red chile powder
- 1 pinch Ground Turmeric
- 100 ml Coconut yogurt
- 10 ½ tsp Chopped Coriander
- ½ tsp Garlic paste
- 10 ½ tsp Ginger paste
- 1 tsp Chile powder
- 1 tsp Garam Masala
- 1 tsp Paprika
- 1 tsp Ground Cumin
- 1 tsp Ground Cinnamon
- 1 tsp Fenugreek leaves
- 1 tsp Curry Powder
- Juice of 0.5 lemon
- ½ tsp Mint
- 1 tbsp Coconut Oil
- 500 g Tomatoes, diced
- 150 ml Coconut yogurt
- 200 g Potatoes
- 2 tsp Curry Powder
- 1 medium Chopped Onion
- 1 tsp Ginger paste
- ½ tsp Garlic paste
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1 tsp Fennel seeds
- 2 tsp Curry Powder
Method
- Clean the chicken and cut into small pieces. Combine with all the marinade ingredients and mix well. Set aside for 30 minutes to let flavors seep in.
- Fry cumin, fennel, and mustard seeds on a medium heat in a large pan.
- Add garlic and ginger paste and fry.
- Chop the onions into small pieces and fry in the pan.
- Add the potatoes and fry.
- In a separate pan, sear the chicken in batches and add it to bowl separately.
- After the onions turn golden brown add the marinated chicken.
- Add curry powder, coconut yogurt and turn to a low heat. Leave to cook for 35–40 minutes.
- Finely chop fresh coriander and a dash of lemon juice to the curry.
- Serve with rice or naan bread
Tips for the best Chicken Curry
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Read the whole method before you start and measure out the 29 ingredients first — it keeps the pace relaxed once the heat is on.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
Variations
- Mild version: halve the chilli and finish with a spoon of yoghurt or cream to soften the heat.
- Fusion twist: keep the method but swap the spices for your own favourites — the Indian base takes well to it.
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
Serving ideas
Serve with steamed basmati rice or warm naan, plus a cooling raita on the side.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
How long does Chicken Curry take to make?
About 1 hour 30 minutes in total — roughly under an hour of preparation and 1 hour 30 minutes of cooking.
How many people does this Chicken Curry recipe serve?
As written it serves 8. The quantities scale up or down in a straight line, so double everything for 8×2.
What can I substitute for chicken?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Chicken Curry ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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