How to Make Your First Chicken Curry at Home

Cooking your chicken curry might sound a daunting idea at first but with a little more understanding of the mathematics of Indian curry and practice, you can cook a restaurant styled chicken curry in your own home. Aromatic and rustic sauce with succulent chicken chunks will tantalize your taste buds for guarantee.

How Long it Takes to Cook a Curry?

It takes as long as it takes any other dish to cook. If compared, it will take you lesser time to cook a sensational curry than a properly cooked stew or soup of any kind. Timing is up to you and depends on how quickly you can organize and prepare your ingredients. If you can have your ingredients ready (usually takes 15-20 minutes)  it will take 30-40 minutes to complete your cooking.

What Do You Need to Cook Your Chicken Curry?

You only need a few ingredients your first curry. Most of these ingredients you will have in your kitchen. If not it is super easy to find Indian cooking ingredients in UK supermarkets. Look for World Food aisle for any Indian spice mix and there are hundreds. You can also go to Glasgow based Asian Stores like KRK on Woodlands Rd or Strawberry Garden in Pollokshields. The most important ingredient you need for that home-styled chicken curry flavour is garam masala. It is used in almost all north Indian curries hence will be a very flavoursome investment.  Ginger and garlic paste fresh or frozen will do. For that creamy flavour, you will need a tub of plain yoghurt. Sugar-free yoghurt is the best.

Boneless Vs with On the bone chicken

It is entirely up to your preference. Boneless chicken thighs are the best option as thighs are much more succulent and juicier then plain chicken breasts. Whatever you decide to use just make sure that you marinate it with yoghurt, ginger and garlic paste with a bit of salt and keep in the fridge for minimum 30 minutes. Trust me flavours will penetrate much deeper by doing this single trick. Now you are cooking like a pro chef.

What Indian Spices do you need?

You only need a basic Indian spice to cook this chicken curry. Flavours of these spices will explode tones of joy.  Gram flour (optional) will help your curry to bind like a restaurant-style curry.

Cumin seeds
Garam masala
Coriander powder
Mild/strong/ chili powder
Toasted cumin powder
Turmeric powder
Gram flour (Optional)

If you want to transform your curry cooking skills to another level of mastery, you will need:

Black peppercorns
Green cardamoms
Cloves

You can watch me cooking here my Mum’s Simple Chicken Curry recipe in home style.

Ingredients for chicken marinade 

Servings 4         

500g    chicken (boneless and skinless breasts or thighs cut into bite-sized pieces)
30g yoghurt
1 tablespoon ginger and garlic paste
1          teaspoon turmeric
1          teaspoon of salt

Ingredients for sauce

4 tablespoons rapeseed/canola oil
2 bay leafs
2 teaspoons cumin Seeds
5 cloves
5 green cardamoms
7-8 black peppercorns
3 onions or 2 large finely chopped
1 1/2  tablespoon  coriander powder
2 teaspoon toasted cumin powder
2 teaspoons red chilli powder (mild/strong)
2 teaspoons turmeric powder
1 1/2  tablespoons gram flour
3 tablespoons ginger and garlic paste
4 tomatoes finely chopped
1/2 cup chopped coriander
1 tablespoon butter
Salt as required
Water as required

Instructions for cooking like a pro

  1. In a bowl, combine all ingredients of marinade and chicken. Massage the chicken thoroughly and leave in the fridge for 30 minutes or overnight if not in a hurry.
  2. Start with oil in heavy-based skillet/non-stick pan, heat oil and carefully drop your whole cumin and whole spices. Gentle fry these until oil is infused with flavours of whole spices.
  3. Drop your onions and fry cook them until they get brown tone, splash water if need to avoid overcooking or burning.
  4. Now add ginger and garlic paste and fry until the raw smell is gone. It will take about 3-4 minutes.
  5. Mix your powdered spices with gram flour and drop them in all together. Put your flame down for the time you are cooking powdered spices and splash water to avoid burning spices. Do not cook your powdered spices more than 2-3 minutes.
  6.  Now drop your chopped tomatoes in and put the flame on medium and cook the whole masala until tomatoes get pulpy.
  7.  Add your chicken pieces in your curry base and let your curry simmer until oil comes on the surface of curry.
  8.  Make sure your chicken is cooked and add chopped coriander and butter. Your curry is ready to be served with rice or bread.

 

Per Serving Nutritional Information (Estimated Only)

Calories (Energy): 381|Protein: 29.7g| Fat: 21.4g|Total Polyunsaturated Fat: 5.195g| Total Monounsaturated Fat: 11.056g|Cholesterol: 89mg|  Carbohydrates: 18.86g| Fiber: 4.3g|Sugar: 5.36g|