Description
This homemade chicken curry is rich, comforting, and filled with layers of warming spices. It’s one of those meals that tastes even better the next day, making it perfect for family dinners or meal prep.
Ingredients
Units
Scale
- 2.2 lb - 1 kg whole chicken, cut into serving pieces
- 1.1 lb - 1/2 kg onions, sliced
- 1.1 lb - 1/2 kg tomatoes
- 1 1/2 cups cooking oil
- 4 tbsp ginger and garlic paste
- 2 tbsp ground jeera (cumin)
- 2 tbsp ground dhania (coriander)
- 2 1/2 tbsp chili powder
- 1 1/2 tsp turmeric powder
- 1 tsp ground black pepper
- 1/2 tsp ground cloves
- Salt, to taste
- 1 cup water
- Fresh chopped dhania (coriander), for garnish
Optional
- 1.1 lb - 500 g baby potatoes, peeled
- Steamed rice, for serving
- Steamed squash, for serving
Instructions
- Heat 1 1/2 cups cooking oil in a large heavy pot over medium heat.
- Add the 1/2 kg of sliced onions and fry until they’re deep golden brown.
- Stir often to prevent burning, as this step builds much of the curry’s flavour.
- Remove the onions with a slotted spoon and allow them to cool slightly.
- Blend the fried onions with 1 cup of water until completely smooth. Set aside.
- Blend the 1/2 kg of tomatoes until smooth and set aside.
- Carefully return the remaining oil to medium heat.
- Add 4 tbsp ginger and garlic paste and cook for about 3 minutes, stirring continuously so it doesn’t catch on the bottom.
- Pour in the blended tomatoes and cook, stirring often, until most of the liquid has evaporated and the oil begins separating around the edges.
- This usually takes 10 to 15 minutes and creates a richer curry base.
- Stir in the blended onion mixture, followed by 2 tbsp ground jeera, 2 tbsp ground dhania, 2 1/2 tbsp chili powder, 1 1/2 tsp turmeric powder, 1 tsp ground black pepper, and salt to taste.
- Cook the spice mixture for 2 to 3 minutes, stirring constantly to toast the spices without burning them.
- Add the 1 kg chicken pieces and stir until every piece is well coated in the curry sauce.
- Cook for about 10 minutes, turning occasionally.
- If using 500 g baby potatoes, add them now.
- If the curry looks too thick, add 1/2 to 1 cup of hot water until you reach your preferred consistency.
- Cover with a lid and simmer gently for 35 to 45 minutes, stirring occasionally, until the chicken is tender, fully cooked, and the potatoes are soft if using.
- Stir in the 1/2 tsp ground cloves during the final 5 minutes of cooking.
- Adding the cloves near the end helps preserve their warm aroma without becoming overpowering.
- Taste and adjust the seasoning if needed.
- Sprinkle generously with fresh chopped dhania before serving.
- Serve hot with steamed rice and steamed squash.
Notes
Prepared, tried, and tested by Nazley
