Thursday, March 21, 2013

Indian Masala Chicken Curry

A full flavored masala is the key to a well seasoned and delish chicken curry. Relatively, full flavor is about incorporating extra spices and a natural thickening agent, either kas-kas (poppy seeds) or almonds, also to infuse the creamy taste. Of course we can't forget about curry leaves, can we??, usually added while curry is simmering or at the end of the cooking process. Perhaps, the next time, why not try this way -  blend/ground the leaves with the spices for extra aroma.   

I blended  - coriander and cumin seeds, red chili powder, almond and curry leaves, simmered the paste over low heat - to remove its raw smell, quite a must for anything cooked with spices. And please do keep an eye on the masala, stir continuously, to avoid from burning it. For the rest of the process, do refer to the attached recipe. Definitely, its a full flavored masala curry; tender-moist chicken pieces and potatoes, elevated with spices and curry leaves. 

For the curry paste
1 tbsp coriander seeds
1/2 tbsp cumin seeds
2 tbsp plain chili powder (or as needed)
50g almonds without skin
4 sprigs curry leaves
** blend/ground all together to 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 anize, 5 cardamom and 4 cloves. 
1/2 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 for taste.
Pour enough water to submerge the ingredients.
For more gravy, add more water.
Stir to combine all ingredients.
Continue to cook till chicken and potatoes are soft and tender.
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.


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