Chicken Curry

Never trust a man that says he doesn’t like chicken curry.

I stand by that statement wholeheartedly. There’s certain things that make a person untrustworthy, not liking animals, travel, A Fish Called Wanda, and chicken curry. I’m sure there are many others, but those will suffice for the purposes of this post.

Chicken curry is a North Indian staple and definitely a Punjabi staple. Everyone makes it a bit differently and yet it’s always delicious! Unless of course you’re using some weird ass 30 minute recipe. Yes, yes, I said it. Some recipes are great as quick fixes and some aren’t. This is one of the ones that isn’t. Not everything in this world was meant to be put together in the blink of an eye. Chicken curry really does taste better when carefully and slowly stewed and simmered.

As far as tips and techniques on how to make the perfect curry – simple, don’t step skip or rush the process – especially the steps for how to make the masala. A bad masala will ruin your dish. You want to layer each of the flavors so that the final dish is complex and flavorful. Also, I prefer to use bone in meat but you could always use boneless if you prefer, just adjust cook times to make sure you don’t overcook it.

Looking for a few more lavish recipes? Try these:

Chicken Curry

Course: MainCuisine: PunjabiDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

1

hour 

15

minutes

Total time

1

hour 

30

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Marinade:

• 1 tsp salt

• 1 tsp chili powder

• 1/4 tsp turmeric

• 1 skinned whole fryer (3-4 lbs), cut into pieces

• Chicken Curry:

• 1/4 cup canola oil

• 2 medium onions, minced

• 8 cloves garlic, minced

• 3 tbsp ginger, minced

• 2 chili peppers, minced

• 2 black cardamom pods

• 2 Indian bay leaves

• 6 cloves

• 2 sticks cinnamon

• 5 cardamom pods

• 6 peppercorns

• 1/4 tsp turmeric

• 1 tsp chili powder

• 2 1/2 tbsp ground cumin

• 2 1/2 tbsp ground coriander seeds

• 4 medium tomatoes, pureed

• salt, to taste

• 1/2 cup hot water

• 3 tbsp cilantro, chopped finely

Equipment/Specialty Items

• Black CardamomBlack Cardamom
• Indian Bay LeafIndian Bay Leaf
• ClovesCloves
• Cinnamon SticksCinnamon Sticks
• Green CardamomGreen Cardamom
• Cumin SeedsCumin Seeds
• Coriander SeedsCoriander Seeds

Directions

• Marinade:
• In a large bowl, mix spices together.
• Add chicken and coat evenly.
• Set aside to marinate while you prepare masala.
• For the Curry:
• In a large pot, heat oil over medium heat.
• Add onions and saute till they are a deep reddish brown, stirring consistently. Approximately 15 minutes.
• Add in garlic, ginger, and chili peppers, mix thoroughly and sauté for 2 minutes.
• Add in black cardamom, bay leaves, cloves, cinnamon, cardamom, and peppercorns, mix thoroughly and sauté for 1 minutes.
• Add turmeric, chili powder, cumin, and coriander, mix thoroughly and sauté for 1 minute.
• Add tomatoes and cook until they’ve broken down and assimilated into the onion mixture to create masala. Approximately 5-8 minutes.
• Add the chicken pieces and brown on medium-high heat, for 5 minutes. Stir to avoid sticking.
• Add the salt and hot water. Cover and simmer for 30-40 minutes, or until the chicken is cooked through. The curry should have the consistency of thick gravy.
• Garnish with cilantro and serve.

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