Delicious Indian Style Chicken Curry Recipe

Delicious Indian Style Chicken Curry Recipe

Do you adore a good curry? Is your Indian takeaway house sick of taking your order for chicken curry? Save yourself some money and try this delicious recipe in the comfort of your own home.

Delicious Indian Style Chicken Curry Recipe
Delicious Indian Style Chicken Curry Recipe
Print Recipe
If you're a curry fanatic and love your spices, I think you'll love this simple (although time consuming) Indian style chicken curry recipe.
Servings
5
Servings
5
Delicious Indian Style Chicken Curry Recipe
Delicious Indian Style Chicken Curry Recipe
Print Recipe
If you're a curry fanatic and love your spices, I think you'll love this simple (although time consuming) Indian style chicken curry recipe.
Servings
5
Servings
5
Instructions
  1. The first thing you want to do before you get any cooking underway is to prep everything you're going to use. Firstly you want to skin all your chicken pieces. You then want to chop your onions into small cubes. You also want to throw your chilies and your garlic together into a zapper. I used around 4 green coloured Birds Eye Chillis in the curry I recently made as Marc can't take too much heat however it really does depend on your preference. My parents use around 15-20 chillis when they made this which is great for anyone who really likes a good kick to their curry. As for the garlic, one whole bulb might seem like a lot but for the amount of chicken, it is needed.
  2. Next you want to get underway with cooking the onions. For this you need to add your butter and your oil to a large stock pot style pan. When cooking the onions you want them to be really sweet as this is key for getting the sauce perfect. To do this you want to cook the onions for around 45 minutes on a low heat. If you find your onions are sticking or burning, simply add in some water to help with the issue.
  3. When your onions are looking good, you then want to add in your garlic and chillies. Once done cook for around 5-10 minutes then add in your tumeric, can of chopped tomatoes, your chicken and also a can full of water for good measure. Bring to the boil and then pop a lid on top of the pot and simmer for around 30 minutes.
  4. Once your chicken is cooked through and your sauce is to your desired texture, add in your choice of massala, along with curry powder, ground coriander, ground cumin and salt. Do be sure to check if your massala has salt in though as you don't want to over do it. Once everything is added in, place the lid back on and cook for another 10 minutes.
  5. Once its all done, turn off the heat and let it stand for a good 15-20 minutes. Then simply bowl up and serve with a tasty naan or chapatis.
Recipe Notes

Some of you may be thinking that the quantities are quite large in this recipe. This is simply because I make my curry in large batches to freeze as it can be a quite time consuming task when it comes to making the curry.

Can you cook this with boneless chicken? Well you can but it won't be anywhere as near as good. Boneless chicken tends to dry out quicker and the bones in the chicken release extra flavour to the dish. When eating, simply remove the meat from the bones (don't be afraid to use your hands!) If cooked correctly most of the chicken should fall off the bone anyway, making your task that little bit easier.

Top Tips:

  • If you want to reduce grease and oil in the dish, simply removed the majority of the cooking fat once the onions are cooked. The fats are essential for getting the onions cooked to perfection.
  • Want to add an extra bit of flavour to the dish? Add in a generous handful of fresh chopped coriander.
  • Too watery? Take the lid off and allow the sauce to thicken.
  • Too thick? Add some water and allow it to simmer.
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