Chicken Curry Recipe | How to make Chicken Curry | Indian Chicken Curry | Home-Style Chicken Curry
Updated: 6 days ago
I just love the way my husband makes chicken curry. I taught him how to make it like my mother does and he added some tips from his uncle. The result? Well, let me just say that I get him to make his chicken curry now all the time!! So give it a try, it's delicious!
Chicken Curry Recipe Cooking Time 1 hour 20 Minutes (Approx)
Serves 4-6 People
· 3lb Whole Chicken cut up (save the ribs, bones etc. for chicken stock)
· 1/2 Cup Sunflower Oil
· 3 Cinnamon Sticks
· 8 Cloves
· 5 Cardamom Pods
· 3 Bay Leaves
· 2 Star Anise Pods
· 2 Medium or 1 ½ Large Onions, Chopped
· 1 x 400g Tin Plum Tomatoes
· 3 Heaped tsp. Ginger-Garlic-Chili Paste
· 4 Heaped tsp Tomato Puree
· 1/2 tsp. Garam Masala
· 1 tsp Red Chili Powder
· 1 tsp Turmeric
· 2 tsp Salt
· 1 1/2 tsp Curry Powder
· 800ml of Cold Water
· 3 Medium White Potatoes
· 1 tspn Melted Butter for the Stock
· Coriander and Garam Masala for Garnish
Chop up the Onions finely. Heat up the Oil in a large pot on medium-high heat.
Add the, Cloves, Cardamom Pods & Cinnamon Sticks.
When they start to sizzle, add the Bay Leaves & Star Anise Pods. Fry these for 10 seconds, until you can smell the fragrance.
Then add the chopped Onions. Fry on a low heat until they turn light, golden brown. Taking your time doing this allows the flavours to build.
In the mean time, make the stock by heating up another saucepan on medium heat. Add 1 tspn of butter to this saucepan. Sear the chicken ribs and bones that you don’t want in the curry for 5 to 7 minutes. Add 1 tspn of the salt and 2 Cups of water to this and bring it to the boil. Then turn down the heat and let it simmer on low, uncovered. If needed, add more boiling water to the stock while you are making the curry. This stock will be added to the curry instead of just water.
When the onions turn a light, golden colour, add the crushed plum tomatoes and mix. Turn the heat up to medium heat.
Add all the remaining spices and cook until the Oil floats to the top. This takes about 5 minutes. You will notice a delicious aroma when the masala is cooked.
Keep an eye on the stock. Once the chicken on the bones is cooked and the stock has reduced, it is almost ready to add to the curry.
When the Oil in the masala starts to float on top, add the cut up Chicken and mix it gently to cover it with the masala. Let it cook like this for a few minutes.
Add the chicken stock to this by straining it straight into the pot. Then add more boiling water to cover Chicken if needed. Turn up the heat slightly and cook the curry covered.
Mean while, peel and cut the Potatoes in half. Keep aside.
After about 20 -30 minutes of cooking, and the Chicken feels soft, add the Potatoes. You can taste the curry at this point and adjust any seasonings as needed.
Add boiling water as needed. Continue to cook, stirring occasionally until potatoes are soft and completely cooked. This takes about 25-30 minutes.
When the meat on the Chicken starts to pull away from the bone, the Chicken is cooked completely. If you overcook the Chicken, it will start to break.
Finally, garnish the curry with some chopped Coriander and a little sprinkle of Garam Masala.
Enjoy with hot roti, rice and salad. YUM!!