Chicken Curry Recipe, Homemade Chicken Curry

Chicken Curry is one of those delicious yet easy recipes. People of all ages love this curry.

Chicken Curry can be prepared in a number of styles. The recipe posted here is a very basic one. Beginners can easily cook chicken following this recipe.

I suggest to pair it with a bowl of rice or naan. You can serve it with Parathas or Rotis as well.

Well, when I started cooking during my hostel days, the very first recipe which I learnt was Chicken Curry. It is not only simple but tastes also satisfying. Even it does not take much time.

In a country like India where there is so much diversities present. You would get to see distinct flavor of chicken enveloping indigenous ingredients as per the region. Like in North India it is generally prepared with ghee or butter which adds a nice aromatic flavor. South Indians use curry leaves, also known as ‘Kadi patta‘, in chicken curry preparation. Some of them also use coconut milk in this curry recipe. Whereas in North East Indian states, chicken is being cooked with a complete different procedure. Likewise we Bengalis have a unique method of Chicken curry preparation too.

Though some do not like potatoes in chicken recipes. The Bengalis cannot even think of any recipe without having potatoes or ‘Aloo’ in it. If you don’t like the taste of potato in this curry you can simply skip it.

I remember how my mom used to cook chicken curry whenever there is any special occasion, or festivities etc. If you are in a hurry and confused what to serve to the sudden guests on lunch or dinner, Chicken curry is the savior. It do not take more than an hour to be ready. Simply rice with chicken or roti with chicken is what you need to surpass that situation.

So without making further delay, let’s get started with the recipe. 🙂

Ingredients required :

• 300 grams Chicken
• 2 medium sized Onions
• 1 medium sized Tomato
• 2 medium sized Potatoes
• 1-2 Green Chilies
• 2 tablespoons Ginger Garlic paste
• Salt and Turmeric as required
• 1 tablespoon Cumin powder (also known as Jeera powder)
• 1-2 tablespoon Coriander powder (also known as Dhania powder)
• 1/2 teaspoon Garam Masala powder
• 1 tablespoon freshly chopped Coriander leaves (also known as Cilantro  or ‘Dhone Pata’ in Bengali)
• 3-4 tablespoons Mustard Oil or Vegetable oil
• 1 Bay leaf (Tej Patta) , 1-2 Cloves (optional)
• 1 tablespoon Lemon juice

How to prepare Chicken Curry?

1. First of all, clean the chicken pieces very well in water.
2. Marinate the chicken with 1 tablespoon Mustard oil, Salt and Turmeric as required. Squeeze half a lemon juice in it. Mix the chicken pieces well with all the ingredients. Keep it aside for 30-40 minutes.
3. Meanwhile chop the Onions and tomatoes. Cube the potatoes as well. Here I have grind tomato and extracted tomato puree out of it.
4. If ginger garlic paste is not available, simply chop the ginger and garlic into very thin pieces and use it.
5. After the marination phase is over, take a heavy pan or Kadhai. Keep the flame on low.
6. Heat oil in it.
7. Add bay leaf and cloves in the oil. Stir it for a minute. These ingredients would add a nice aroma in chicken curry.
8. Now add the chopped onions and let it fry for 1-2 minute until the onions turn slightly brown.
9. Add the cubed potatoes. Saute it for 2-3 minutes.
10. After that add the tomatoes, ginger garlic paste, salt and turmeric in the pan.
11. Mix all well and fry it for 2-3 minutes.
12. Now add the marinated chicken pieces. Also add in some cumin and coriander powder.
13. Mix all of them very carefully so that all the chicken pieces are coated nicely with the masalas and other ingredients.
14. Cover the pan with a lid and let it cook on low flame for about 2-3 minutes.
15. Uncover the lid. Stir it gently. Cover the pan again.  Repeat the process until the chicken are well cooked and raw flavor of the masalas have gone.
16. When the oil starts to get separate, check with a fork if the chicken pieces are cooked properly or not.
17. Now add a bowl of water. Cover the pan again. Let it boil.
18. When the water starts boiling, stir the ingredients of the Kadhai.
19. Keep stirring throughout the cooking process so that it does not get stick to the bottom.
20. Turn off the flame whenever the gravy is adjusted according to your preference.

Chicken Curry is ready to serve hot. Please try out this recipe and let me know how this turned out in the comments section below. Thanks ! 🙂