اَعُوْذُ بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ
This easy chicken curry recipe is packed full of spices and flavour. With this curry chicken recipe, you will never have to worry about what to make for your family dinners. A chicken masala curry that will pair perfectly with garlic naan or boiled basmati rice. An authentic chicken curry recipe that is made in traditional Pakistan homes. This is a simple, one pot curry recipe that you can make in under an hour. So tasty, so simple and so easy! A curry that is perfect for the whole family, adults and children alike.
I know there are SO many different types of chicken curries out there from chicken jalfrezi to chicken karahi. However, this chicken curry is definitely the one which I (or my mum mostly) make most commonly in our household. It is made almost on a weekly basis in the family household. We usually serve this chicken curry with pilau rice, but sometimes we eat it with chapatti.
This is the most basic classic chicken curry that you can get. With so many curry chicken masala recipes out there that who knows what the authentic recipe is. However, generally this chicken curry recipe is made without double cream or coconut milk. This makes it much lighter than other chicken curries. The main difference between this chicken curries and make other chicken curries such as chicken masala or chicken jalfrezi, is that this curry chicken recipe has a much thinner soup-like consistency. This makes it perfect for dipping your chapatti into. One of the main reasons my dad loves this curry so much is due to the watery consistency.
I usually make this curry with pieces of a whole, skinless chicken. This means that there would be a mixture of bone-in chicken thighs and chicken drumsticks. I highly recommend making this with bone-in chicken as it allows for a deeper flavour. You could make it boneless chicken breasts or boneless chicken thighs if you wanted to.
This curry isn’t too spicy and is suitable for most people. The spice ratios I have used aren’t too extreme. My little sister and I love our spices, so I actually add another teaspoon of chilli powder into this curry when my parents aren’t home. My parents don’t like food to be too spicy. Which is rather ironic considering both of my parents were born and raised in Pakistan where the food is VERY spicy. I’ve been back to our village in Pakistan a few times and the curries that they make are SPICY. I suppose my parents have lived in the UK for so long now that I guess spices are just not on their palate anymore!
In all of my curry recipes I only ever use fresh garlic and ginger. My mum forbids me from using the paste versions. However, if you want to you can use ginger paste and garlic paste if that is what you have in your kitchen. In this recipe you can replace the garlic cloves with 1 teaspoon of garlic paste and the fresh ginger with 1 tsp ginger paste.
This curry holds a special place in my heart. It is one of those curries that you associate with home. A comfort food for me almost. A bowl of pilau topped with lashings of this chicken curry and refreshing raita. Nothing tastes better than it, a real homey recipe.
I’m Sadia, the person behind The Aziz Kitchen. A 20-and-some year-old Muslim aspiring doctor and writer who loves to experiment with cooking, baking and all things food. On this blog you will find my favourite, delicious, family-friendly recipes.
Join me on my halal cooking adventures!