Chicken Curry is a timeless dish that combines the bold flavors of Indian spices with the richness of coconut and cashew paste. This recipe, inspired by traditional cooking techniques, delivers tender, juicy chicken simmered in a luscious gravy that's perfect for pairing with rice or flatbreads. Packed with warmth and comforting aromas, it's a versatile dish that works equally well for family dinners or special occasions. Whether you're a seasoned cook or trying it for the first time, this chicken curry promises to be a flavorful centerpiece for your meal.
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Key Ingredients
- Chicken: A whole chicken (3-3.5 lbs), cut into medium pieces, forms the hearty base of this dish.
- Coconut and Cashews: Blended into a creamy paste, they add richness and depth to the curry.
- Onions, Tomatoes, and Chilies: These essential vegetables build the flavor base and provide balance to the spices.
- Indian Spices: A blend of whole spices like cardamom, bay leaf, and cinnamon, along with ground spices like turmeric, chili powder, coriander, and cumin, brings warmth, heat, and complexity.
- Peanut Oil: Enhances the authentic flavor while tying together the spices and aromatics.
See recipe card for quantities.
How to Make Chicken Curry
This chicken curry comes together in a few simple steps. Start by preparing the chicken and a rich coconut-cashew paste. Sauté onions, tomatoes, and whole spices to build a flavorful base, then cook the chicken with ground spices until tender. Finish with a simmer for a creamy, aromatic curry perfect for rice or flatbreads.
Prep Chicken
- Pat dry the chicken
- Remove the skin.
- Separate the chicken into large parts.
- Cut the parts into medium pieces.
Cooking the Chicken
Cooking this chicken curry might seem like a lengthy process, but it's simple and straightforward. Just add the ingredients step by step, allowing each to cook before moving to the next. Follow the recipe card for detailed directions, and you'll have a flavorful dish ready in no time!
- Gather spices, blend the coconut and cashews with a little water until smooth, and finely chop the onions, tomato, green chilies, and cilantro.
- Heat peanut oil, add the whole spices, add the chopped onions, green chilies, and a bit of salt.
- Add gigner garlic paste, cook for 5 minutes, add Chicken, cook for 5 minutes, add turmeric and cook the chicken for 5 minutes (Optional add black pepper).
- Sprinkle salt, chili powder, coriander powder, and cumin powder. Stir occasionally. Add coconut and cashew paste, mixing well to coat the chicken. Add the chopped tomatoes and cook for 5 minutes until they soften.
- Add water and bring the curry to a boil.
- Stir in the chopped cilantro.
Tip
Simmer for Depth: Let the curry simmer gently to allow the flavors to meld beautifully.
Substitutions
- Chicken: Swap whole chicken with bone-in chicken pieces or even boneless chicken for convenience. Adjust the recipe based on the weight of chicken.
- Coconut: If dry coconut is unavailable, use fresh grated coconut or coconut milk for a similar richness.
- Cashews: Replace with almonds (soaked and peeled) for a nutty twist.
- Peanut Oil: Use sunflower, mustard, or coconut oil for a different flavor profile.
- Spices: Adjust spice quantities or use a pre-made garam masala for a quicker alternative.
Variations
- Meat: You can follow similar recipe for other meat types by adjusting the simmer time.
- Gravy: Add yogurt or cream at the end before simmering for richer gravy
- Tangu: If you like your food Tangy, add in tamarind juice or lemon juice.
Equipment
You don't need a lot of equipment to make chicken curry.
- Large Pan or Deep Pot: Essential for cooking the chicken curry and allowing the flavors to meld.
- Blender or Grinder: To make a smooth coconut-cashew paste.
- Knife and Cutting Board: For chopping onions, tomatoes, chilies, and cilantro.
Storage
Chicken curry store really well to eat over time. Here are some options:
- Refrigeration: Store leftover chicken curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to adjust the consistency.
- Freezing: Freeze the curry in portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Meal Prep: Prepare the coconut-cashew paste and chop vegetables ahead of time to save cooking time on busy days.
- Marinate: You can add all spices together with the chicken piexese and freeze them to make it fresh.
Top Tip
Saute the spices thoroughly and simmer slowly.
Nutrition
One serving of Chicken Curry, which is 1 bow (150g), contains 271 calories with 19g of protein, 2g of fiber and 7g of carbs.
FAQ
Yes, boneless chicken works well for this recipe. Adjust the cooking time as it cooks faster than bone-in pieces.
It pairs perfectly with steamed rice, naan, paratha, or even quinoa for a healthier twist.
You can skip it for a lighter curry or replace it with coconut milk for similar creaminess.
Yes! This curry tastes even better the next day as the flavors deepen. Store in the fridge and reheat gently before serving.
Related
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Pairing
These are my favorite dishes to serve with [this recipe]:
Chicken Curry
Ingredients
- 1 whole chicken - 3-3.5lb chicken
- 1 tablespoon ginger garlic paste
- ⅓ cup dry coconut - about 40g
- 10 cashew nuts
- 1 tablespoon peanut oil
- 2 tablespoon salt
- 2 cups water
Spice Powders
- 1 teaspoon turmeric powder
- 2 teaspoon red chili powder
- 1 tablespoon Coriander Powder
- 1 teaspoon cumin powder
Vegetables
- 2 medium onions
- 1 medium tomato
- 4 green chilies
- ¼ cup cilantro
Whole Spices
- 1 green cardamom pods
- 1 anise
- 1 bay leaf
- 2 cloves
- ½ inch cinnamon stick
- 1 Mace
Instructions
Preparation
- Clean and cut the whole chicken into medium-sized pieces.
- Blend the coconut and cashews with a little water until smooth. Set aside.
- Finely chop the onions, tomato, green chilies, and cilantro.
Cooking
- Heat 1 tablespoon peanut oil in a large pan or deep pot. Add the whole spices. Sauté for 30 seconds until aromatic.
- Add the chopped onions, green chilies, and a bit of salt. Sauté until the onions are golden brown.
- Add the ginger garlic paste and sauté until the raw smell disappears.
- Add the chicken pieces and cook on medium-high heat for 5-7 minutes, stirring occasionally, until the chicken starts to brown slightly.
- Add turmeric and cook the chicken for 5 minutes.
- Sprinkle in the chili powder, coriander powder, and cumin powder. Stir occasionally and cook for 3-5 minutes.
- Stir in the prepared coconut and cashew paste, mixing well to coat the chicken.
- Add the chopped tomatoes and cook for 5 minutes until they soften.
- Add 2 cups of water and 1 tablespoon salt. Bring the curry to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes until the chicken is tender and the gravy thickens.
Finishing Touches
- Stir in the chopped cilantro. Taste and adjust salt or spice levels if needed.
- Serve hot with steamed rice, naan, or roti.
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