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.

Chicken Curry

by Sadia Halimah Aziz

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 Pakistani 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.

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Prep Time 5 mins

Cook Time 50 mins

Total Time 55 mins

Course Main Course

Cuisine Pakistani/Indian

Servings 6 servings

Calories 522

Ingredients

  

• 50 ml Vegetable Oil
• 1 kg Chicken
• 2 Onions/Pyaz finely diced
• 3 Tomatoes chopped
• 10 Garlic Cloves/Lehsan minced
• 1 inch Ginger/Adrak crushed
• 2 tsp Salt/Namak
• 2 tsp Turmeric Powder/Haldi
• 1 tsp Chilli Powder/Laal Mirch Powder
• 1 tsp Cumin Powder/Jeera Powder
• 1 tsp Coriander Powder/Dhaniyaa Powder
• 1 tsp Dried Fenugreek Leaves/Methi
• 2 Green Chillies/Hari Mirch
• 1 tbsp Tomato Purée
• 500 ml Water warm
• 1 tbsp Cumin Seeds/Jeera crushed
• Coriander/Dhaniyaa

Instructions

 

• In a large pot heat up the vegetable oil on medium heat until hot
• Add the finely diced onions, garlic cloves, crushed ginger and salt thencook for 3-4 minutes until the onions are slightly softened – adding the salt with the onions helps to bring the moisture out of the onion to allow them to cook down and brown more evenly without burning the onions
• Add the chopped tomatoes then cook for 6-8 minutes, stirring occasionally, until the tomatoes soften
• Add the chilli powder, turmeric powder, cumin powder, coriander powderand the dried fenugreek leaves then cook the spices for 4-6 minutes adding a few tablespoons of water to prevent the spices from burning
• Add the finely chopped green chilies, coriander and tomato purée and cook for another 1-2 minutes
• Add the chicken into the pan and gently mix the spices into the chicken before covering with a lid and cooking for 15-20 minutes until the chicken has almost cooked through
• Add the warm water and allow it to come to a gentle simmer then cook for 6-8 minutes or until thickened to your personal preference
• Add the crushed cumin seeds then cook for 1 minute until the oil has separated – the oil has separated when there are small bubbles appearing and the oil has formed a thin layer on top
• Your chicken curry is ready!

Video

Keyword chicken, curries, indian, pakistani, spicy