Easy Indian Chicken Curry

easy Indian chicken curry served in a copper bowl with rice salad and papadums
ready to eat

Easy Indian chicken curry

is so full of flavour that it has become our new favourite curry recipe. Spice up your life with this easy to make curry when youʼre craving your next Indian take away.

We came across this recipe from Australian, Valli Little, who was an editor, food writer, author and generally enormously respected personality on the Australian food scene till her sad passing in 2017.

We love spicy food, and love to make our own curries at home. This curry recipe grabbed our attention with its use of all the wonderful spices. Served with poppadoms, yogurt and a kachumber on the side and youʼre in Indian heaven.

Kachumber

Kachumber, or cachumber is an Indian salad consisting of fresh chopped tomatoes, cucumber, onion, coriander and fresh lemon juice. It adds a refreshing taste to the yogurt when served with curries. Itʼs fresh, crunchy and the flavours balance the curry along with the yogurt. Try not to leave this out of the recipe. You wonʼt regret it!

Kachumber salad accompaniment to Easy Indian Chicken Curry
Kachumber

Dry roasting off the spices

Dry roasting whole spices is super easy. Simply place spices in a dry frypan over medium heat and stir for a few minutes till spices give off a fragrant aroma. By toasting off the spices it releases their volatile aromatics and adds complexity to your curry. Then simply grind in a coffee grinder or in a mortar and pestle. Please donʼt skip this step.

Spices prior to dry roasting in a black frying pan
Spices ready to dry roast over a medium heat

Spices dry roasted in frying pan showing the colour required to release the aromatics
Spices after dry roasting and then turmeric powder added

Not necessarily a mid week curry

If youʼre idea of making a curry at home is to open a jar of this or that and throw in some coconut milk, then sadly, this curry may not be for you.
There is a little bit of frying, browning, grinding and stirring going on but we promise you you wonʼt be disappointed with the result.
Once youʼve finished fiddling about it goes into the oven and gets basted a few times. Not too strenuous!

Indian cuisine

In our opinion, Indian cuisine is one of the worlds best. So incredibly diverse from north to south and so, so many amazing flavours. Itʼs a country that is on Jenʼs bucket list to visit…..hopefully sooner than later.

Check out some more winning curry recipes

What’s your favourite curry recipe? We would love to hear from you in the comments below.

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Easy Indian Chicken Curry


  • Author: Recipe Winners, recipe by Valli Little
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 8 pieces

Description

Easy Indian Chicken Curry has become our new favourite recipe for a delicious curry that completely delivers on flavour. Do yourself a favour and throw this curry together, then bung it in the oven for a winning curry meal.


Ingredients

curry

  • 2 teaspoons each of cumin, coriander and fenugreek seeds
  • 1 teaspoon fennel seeds
  • 2 teaspoons ground turmeric
  • 1 large onion, chopped
  • 3 fat cloves of garlic, chopped
  • 2 long green chillies, chopped
  • 1 bunch coriander, leaves picked and stalks chopped
  • 4 inch (10 cm) knob of ginger, peeled and roughly chopped
  • 2 tablespoons ghee or vegetable oil
  • 8 chicken thighs, skin on and bone in
  • salt and pepper to season chicken
  • 1 sprig curry leaves (about 20 leaves)
  • 1 x 14 ounces (400 g) canned chopped tomatoes
  • 1 x 14 ounce (400 g) can coconut milk
  • 1 cup chicken stock
  • thick greek yogurt to serve

kachumber salad

  • 2 large tomatoes, seeded and finely chopped
  • 1 red onion finely chopped
  • 2 Lebanese cucumbers, seeded and finely chopped
  • 1 cup coriander leaves, finely chopped
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt

Instructions

curry

  • preheat oven to 350 f (180 c)
  • combine cumin, coriander, fennel and fenugreek seeds
  • in a dry frypan over medium heat add seeds stirring for a few minutes till fragrant – see notes
  • remove from heat and add turmeric stirring for 10 seconds
  • transfer to spice grinder or mortar and pestle and grind to a fine powder
  • place onion, garlic, chilli, coriander roots and ginger in a food processor and pulse to a paste
  • heat ghee or oil in a large frypan over medium
  • season chicken pieces with salt and pepper
  • add chicken to frypan and cook for 4-5 minutes till golden
  • transfer chicken to baking dish
  • add onion mixture to frypan and cook stirring for 2 minutes till softened, not browned
  • add spice mix, curry powder and curry leaves and stir through
  • pour in coconut milk, stock and tomatoes and bring sauce to a simmer
  • pour sauce over chicken pieces
  • place baking tray on middle shelf of oven
  • bake, basting 2 or 3 times for 30-40 minutes or until chicken is cooked through
  • stir through coriander leaves
  • serve with kachumber salad, yogurt and poppadams or naan bread
  • enjoy!

kachumber salad

  • place all ingredients in a bowl and mix together

Notes

  • dry roasting whole spices releases their volatile aromatics and enriches the curry
  • no oil or ghee is required to dry roast
  • Category: Asian
  • Method: oven baked
  • Cuisine: Indian

Keywords: Easy Indian Chicken Curry

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