Easy,
quick, and made with pantry-friendly ingredients, this spicy and delicious
chicken curry is a must-try. These days, for an easy chicken curry or instant
chicken curry, store-bought curry paste, or even dry spice blends, can do the
job (CHICKEN CURRY WITH COCONUT MILK).
Still, nothing beats this homemade chicken curry, made with aromatic spices, curry leaves, and store-bought chili powder.
A recipe for beginners and everyone, you can make extra portions of the curry, portion them out, and freeze for convenience.
Homemade Indian-style chicken curry tastes
even better when made a day ahead, as the spices fully soak into the chicken,
melding all the flavors. You can also swap chicken with seafood (EASY CRAB CURRY), pork, or beef,
as the base of an Indian curry remains the same, making it a versatile and easy
recipe.
Always a favorite, Indian-style chicken
curry pairs well with a rice meal, roti, or even toast.
Ingredients for Homemade Chicken Curry
1 small chicken - cut into pieces and mix with some turmeric powder
Plain chili powder (as needed) - mix with some water for a thick paste
Spices - 2 broken cinnamon sticks, 2 star
anise & 4 cloves
2 green chilies - cut in half and slice
into 2
5 shallots - sliced
Some curry leaves
2 small tomatoes - sliced
¼ cup oil
Salt to taste
Water as needed
 |
Heat oil and add spices, green chilies, shallots, and curry leaves.
Sweat and cook all together
Add sliced tomatoes and chili paste.
Cook and stir until aromatic and oil
separates.
Add chicken pieces and stir into the curry paste.
Pour in water.
Add salt and stir.
Cook until the chicken is tender and fully cooked.
Turn off the heat.
