Homestyle Chicken Curry
90 Min
GF
NF

Homestyle Chicken Curry

This is one of the simplest curries to make at home. If you like curries soupy, add more water and extra vegetables. If you like it as a dry masala, cook the water down until the sauce is thick. While it is good the day you make it, it is even tastier the next day.
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Cook Time

90 Minutes

Serves

4

Step 1
Marinate the chicken in oil, yogurt, chile powder, cumin, turmeric, and salt. Set aside for 2 to 3 hours or overnight.
Step 2
In a heavy-duty wide saucepan, heat the ghee and the fennel seeds. Immediately add the sliced onions and whole garlic cloves. On high heat, fry the onions and garlic for 5 to 7 minutes stirring frequently until they start to wilt and have golden brown edges.
Step 3
Next add the marinated chicken pieces and root vegetables. Cook on medium to low for 3 to 4 minutes stirring frequently until the liquid has evaporated and the chicken has a slight sear. Turn the heat to low and cover the saucepan, cooking the chicken for another 10 minutes.
Step 4
Add the tomatoes and continue cooking the chicken for another 5 minutes, making sure the onions nor the chicken stick to the bottom or burn. If they are sticking, add 2 to 3 tablespoons of water.
Step 5
Turn the heat to high and add 1 to 2 cups of water, bringing the whole mixture to a boil. Again, lower the heat, cover the saucepan and simmer the curry for another 10 to12 minutes. The chicken and the vegetables should be cooked and tender. Turn the heat off. Stir in the cardamom, cinnamon, and yogurt.
Step 6
Let the curry rest for 10 to 15 minutes before serving. Garnish with herbs and serve.

1/4 cup yogurt (optional)

Herbs for garnish

Chicken Marinade:

4 each chicken thigh and drumstick, skinless bone-in (roughly 2 1/2 pounds) 

2 tablespoons olive oil 

2 to 3 tablespoons plain whole-milk yogurt

1 teaspoon chile powder

1 teaspoon ground toasted cumin

1 teaspoon ground turmeric

2 teaspoons sea salt 

To make the curry:

3 to 4 tablespoons ghee

1 teaspoon fennel seeds

1 medium onion, sliced thin (yellow or white)

2 whole garlic cloves, peeled

2 cups root vegetables, peeled and cut into 1-inch squares

2 tablespoons ginger puree 

1 cup canned crushed tomatoes

1 teaspoon ground green cardamom seeds

1 teaspoon ground cinnamon

Notes & Variations

  • Root vegetables such as, carrots, parsnips, potatoes, or turnips work well with this curry.
  • If using boneless chicken thighs or breasts, reduce the cooking time accordingly.
  • When using canned tomatoes, ‘Mutti’ a brand from Italy is the one we recommend.
Tags:
90 Min
GF
NF

Stock Your Pantry

Aromatic Masala Dabba $250
Ghee $10
Ghee Pot $40
Essential Masala Dabba $235

What is Curry?

The truth is that curry is neither a spice nor a spice mix. It’s just a sauce with spices in it.

AND IT'S DELICIOUS
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