Thursday, March 21, 2013

Indian Masala Chicken Curry

A full flavoured masala is the key to a well seasoned-delicious chicken curry (Indian Chicken Curry & Chicken Curry With Potatoes). Relatively, full flavoured is about adding extra spices and a natural thickening agent (Lamb Curry Noodles). Either kas-kas (poppy seeds) or almond, also to infuse the creamy taste (Mutton Yogurt Mint Gravy & Thai Green Chicken Curry). Of course we can't forget about curry leaves, can we?? Usually added while curry is simmering or towards the end. The masala for this curry is nevertheless slightly different because curry leaves (Lamb Kofta Curry, Curry Leaves Grilled Salmon & Curry Leaves Mee Hoon) were blended (Mutton Devil Curry & Mutton Bone Marrow Curry) with coriander seeds, cumin seeds, red chilli powder and almond. Thereafter, into this curry - thick spicy curry with the aroma of curry leaves and tender-moist chicken (Chilli Chicken Raisin, Spicy Chicken Raisin, Fried Chicken Wings & Herbal Chicken Soup), and potato (Potato Green Peas Curry & Rosemary Cheesy Potato). Would you mind pairing it with Ghee Almond Rice & Watermelon Mint Savory Salad? I don't know, you tell me please.

For the curry paste
1 tbsp coriander seeds
1/2 tbsp cumin seeds
2 tbsp plain chilli powder (or as needed)
50g almonds without skin
4 sprigs curry leaves
** blend/ground all together for a thick paste

1/2 chicken (about 450g) - cut into bite sizes
3 potatoes - cut into medium size pieces
1 large red onion - cut into rings
2 medium size tomatoes - sliced
Spices - 2 sticks cinnamon, 2 star anise,3 cardamom and 3 cloves. 
1/4 cup oil
Salt for taste
When oil is heated, fry spices for 1 min.
Add curry paste and continue to fry over low heat till aromatic and oil splits.  
Add chicken, potatoes, tomatoes and salt. 
Pour enough water, stir and simmer to cook chicken and potatoes.
Remove from heat. 
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  1. So delicious chicken curry Nava!!

  2. Wow....chicken curry looks so yummy & tempting... :-)

  3. this is one tempting chicken curry. Love to take a bite of it.

  4. I love curry! Indian, Chinese, Malay.. give me any type anytime!

  5. esp with a plate of plain rice!!

  6. nicely presented,chicken gravy anytype anytime love it.

  7. This is one of my fave Indian dish! A must order when we have banana leaf rice:D

  8. Loved the way u explained it... I can literally smell the spices and masala blended with the chicken now :)

  9. Curry looks great have a nice collection of recipes..
    thanks for visiting my blog..

  10. am drooling at this, I have a friend who makes great curry

  11. Thank you for the great recipe and the chance to learn more about curries.

  12. Nava, I sure love this chicken curry thickened with almonds. I like to fry the curry leaves in the beginning, that brings out their aroma more.

  13. wow a very nice masala chicken...
    taste will be very good when you cook in a claypot..

  14. So beautiful NK, the sort of curry I grew up on and probably the first one I cooked in my granny's kitchen! Love your photography!

  15. looks spicy & delicious...mouthwatering!

  16. Rich & inviting to try.

  17. This is so yum looking...n lovely photography...


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