Chicken curry is a dish that lends itself to innumerable variations. Indeed, when you consider the fact that ‘curry’ as such is a generic term used to refer to a spiced dish with gravy, the variations can be so many. No wonder, there are as many recipes for chicken curry, as there are cooks making them!
Some of these dishes like the Mughlai versions can be quite complicated with a long list of ingredients, while some are quite simple with just a few things thrown together. Regions have their specialities just like families have their favourites. However, when a friend from my zumba class spoke about looking for an easy to make chicken curry recipe, I did not have to think at all… I knew right away the perfect one. The most straight forward, easy to make chicken curry! So Corina, this is for you!
One good thing about this curry is that, as you become an expert in it, you can experiment with it. Instead of adding water, you can try some coconut milk… or you can vary the spice mix to focus on specific flavours. This is the recipe that all kids from our family take with them when they go to unis with the hope that they will get an opportunity try it out on their friends… this is the recipe that is followed when unexpected guests turn up at the door and something good has to be whipped up right away.
The process is very simple to follow… you chop up the basic curry combo – onion, ginger, and garlic. These form the essentials of most curries. Optionally, you can include green chilles in this group. I had some very mild ones in my refrigerator; so I added them.
Then comes the vegetable part. If you like potatoes, definitely add them; they will turn out to be tastier than the chicken! And tomatoes to add to the flavour of the gravy. As you advance in the curry craft, you can add other vegetables like green peas or lima beans as well.
The next part is the spice mix. Coriander, chilli, turmeric and black pepper powders form the base. And I use the eastern eight spice mix, which I make at home, for the curry flavour.
And finally, the chicken. There is no definite preference for the pieces. Chicken thighs or breasts will work well. The whole chicken cut up into pieces can also be used.
Then it is a matter of sauté and cook. And your curry is ready! Perfect to be served with rice/pulav and a quick salad.
- 2 lbs skinless, boneless chicken thighs
- 3 medium onions
- 5 cloves of garlic
- 2 inch piece ginger
- 1 green chilli, optional
- 2 medium potatoes
- 2 tomatoes
- 2 tbsp coriander powder
- 1 tsp chilli powder
- ½ tsp turmeric powder
- 1 tsp black pepper powder
- 2 tsp eastern eight spice powder
- 3 tbsp cooking oil
- Coriander leaves
- Salt to taste
- Cut the chicken into bite size pieces.
- Slice the onion into thin wedges.
- Cut the ginger into juliennes.
- Thinly slice the garlic cloves.
- Cut the potatoes into cubes.
- Cut each tomato into eight pieces.
- Mince a few spring of coriander leaves.
- Measure out all the spice powders and keep ready.
- In a large frying pan, heat the oil. When the oil is hot, add the onions, ginger, garlic and green chillies, if using.
- Sauté till the onions start browning around the edges.
- Add the potato pieces and keep stirring.
- After 5 minutes, add the powders and stir well.
- Right away, add the chicken and tomatoes and stir together for two minutes.
- Add enough water to cook the chicken.
- Cover and cook till the chicken is done.
- Check for consistency, adding more water if required.
- Take off the heat and sprinkle the minced coriander on top.
- Garnish with a spring of coriander and serve immediately with rice/pulav.