Indian Masala Chicken Curry

Not your usual Indian chicken curry, this is Masala Chicken Curry. It uses a homemade masala paste and a mix of spices for a thick, tasty curry with tender chicken. Potatoes are included in the curry for extra substance.

Spices are the backbone of Indian cooking, and in this curry, they bring depth, aroma, and authentic flavor. The recipe starts with making the masala paste. For natural thickness and creaminess, cashew nuts are added. The rest uses common kitchen staples and a straightforward cooking method (CHICKEN RENDANG).

This authentic Masala Chicken Curry is packed with spices, served best with rice (CUMIN RICE RICE-COOKER STYLE). It’s a much-loved dish that brings warmth and spice to your meal while highlighting the health benefits of Indian spices.

Ingredients for Masala Paste (Blend together for a thick paste)
1 tbsp coriander seeds
1/2 tbsp cumin seeds
2 tbsp plain chili powder (or as needed)
50g cashew nuts

1 inch ginger

5 cloves garlic
4 sprigs curry leaves

Some water 

Other Ingredients
1/2 chicken - cut into bite-size pieces
3 potatoes - cut into medium pieces
1 large red onion - cut into rings
2 medium-sized tomatoes -  sliced
Spices - 2 small cinnamon, 1 star anise, 4 cloves and 3 cardamom (crushed)
1/4 cup oil
Salt to taste

Method
Heat oil and fry spices and onion for 1 minute.
Add masala paste, fry on low heat until aromatic and oil splits.
Add chicken, potatoes, tomatoes, and salt.
Pour enough water, stir, and simmer until the chicken and potatoes are cooked.
Remove from heat.