Category: Chicken, Main Course
Cuisine: Indian, Kerala, North Indian, South Indian
Yields:
6 Servings
Difficulty: Medium
Prep Time: 20 Mins
Cook Time:
40 Mins
Total Time:
1 Hr
Chicken Curry is a universally loved recipe among chicken lovers all over the world. Every family has their own version of curried chicken. Here is a recipe from our family kitchen. My mother makes a spicier version but the best part you can tweak it every time and it will taste different. Add more spice or reduce, add yogurt or coconut milk instead of tomatoes, make it your way, to suit your tastes and liking. That is why I call this Home Style Chicken Curry 🙂
Ingredients
- Chicken Curry Paste:
Instructions
- Wash and clean chicken. Cut into medium sized pieces. Add salt, turmeric and lemon juice to the chicken pieces and keep aside for 20 minutes.
- In a small pan, dry roast the curry paste ingredients, except garlic about 2 minutes. After it cools, grind them all along with the garlic cloves in a mixer, adding a little water as necessary.
- Finely chop onions and ginger. Slit green chillies into 2 lengthwise. Chop tomatoes into small pieces.
- Heat about 3 tbsp. olive oil in a large pan. Add onions, ginger and green chillies on medium heat about 7 minutes until onions are browned.
- Now add the chicken and fry for about 5 minutes.
- Then add in the curry paste and mix everything together. Cover the lid and keep cooking about 5 minutes.
- Finally add chopped tomatoes, mix well and about a cup of water. Bring to a boil, adjust seasonings and add a tsp. of garam masala (if needed).
- Lower heat, cover and cook the curry on simmer about 25 minutes. Then, garnish with fresh cilantro and serve with bread or cooked rice.