This Indian chicken curry recipe is also called Mom’s Chicken Curry in the well-worn binder where I keep all my recipes. It’s a dish that my mom makes and we all love it, including my children. I don’t know about your mom, but my mom doesn’t use recipes. She can cook pretty much anything without referring to a recipe. So when I first started cooking I would ask her how to make something, she’d say “a little turmeric, a little coriander”, etc. Needless to say, I couldn’t duplicate the flavors of her dishes! Well, for this recipe I stood beside her, with my little notebook and wrote down every little thing she did.
This, for me, is comfort food. Many people think of chicken curry as having a coconut base or being creamy. This Indian chicken curry does not use coconut or cream. However, for a change, I do occasionally add a tablespoon or two of cashew paste (just grind up some cashews mixed with a tiny bit of water), or some cream or coconut milk to make the dish more creamy and/or to tone down the spiciness. Don’t be deterred by the long list of ingredients, it’s really not a complicated dish to make. And the ingredients are available at most grocery stores, but if you can find an Indian grocery store you’ll probably get them for a better price.
Indian Chicken Curry Ingredients
Here are the ingredients for the Indian chicken curry. And what’s that bowl with two red balls? That’s my two tablespoons of frozen tomato paste. To prevent waste, I freeze tomato paste.
The thing that’s a bit time-consuming for this Indian chicken curry is just frying the holy trinity of Indian cooking: onion-garlic-ginger (say it in one breath!) Don’t rush it; allow the onion-garlic-ginger to fry over medium heat until a nice golden brown, stirring occasionally to prevent from sticking to the bottom. Since this is the base of the curry, if it isn’t done right, the taste just won’t be the same. On busy days, I have on occasion cooked the spice paste (up to and including the tomato paste) a day ahead and cooked the rest of the recipe the next day.
Indian Chicken Curry Stages of Cooking
Here’s what your onion mixture and curry will look like through the various stages of cooking.
This Indian chicken curry tastes even better the next day. You can also use bone-in chicken. As a matter of fact, I think it tastes better! However, you will have to increase the cooking time and check for doneness. Let me know what you think!
Serve with Yellow Rice With Peas, chapatis, or naan.
Indian Chicken Curry
Ingredients
- 3 Tbsp vegetable oil
- 1 tsp black mustard seeds
- 1 bay leaf
- 2 inch cinnamon stick
- 3 to 4 whole cloves
- 1/2 tsp cumin seeds
- 2 medium onions - chopped fine (about 2 cups)
- 1 Tbsp minced garlic
- 1 Tbsp minced ginger
- 2 Tbsp tomato paste
- 1 Tbsp coriander powder
- 1/2 tsp turmeric powder
- 3/4 tsp black pepper
- 1/2 tsp cayenne pepper or Indian chili powder - or to taste
- 1 tsp salt
- 2 lbs boneless chicken thighs - cut into 1 1/2 pieces
- 2 cups potato - cut into 1 1/2 inch cubes
- 1/2 cup hot water
- 1/2 cup chicken stock
- 1 tsp garam masala
- 1/4 cup chopped cilantro
Instructions
- Heat 2 Tbsp oil over medium-high heat in a large saucepan or dutch oven.
- When oil is very hot, add mustard seeds and immediately cover the pan, allowing the mustard seeds to pop.
- Lower heat to medium and remove cover. Add bay leaf, cinnamon, cloves and cumin seeds.
- Immediately add onion, garlic and ginger; fry well until deep golden brown. Lower the heat if necessary, to make sure onions caramelize and don't burn. Stir frequently. This process can take up to 20 minutes.
- Add remaining 1 tbsp oil, then add tomato paste and fry, stirring frequently.
- Cook until the oil separates and the mixture becomes paste-like, about 5 minutes; Add a bit of hot water if the mixture starts sticking to the bottom of the pan.
- Stir in spices and salt, fry briefly till fragrant.
- Increase heat to medium-high and add chicken and potatoes and stir to coat.
- Fry until chicken pieces lose their pink color and start to lightly brown.
- Stir in hot water and chicken stock, and simmer for 20 minutes or until chicken is cooked and potatoes are soft, stirring occasionally. If curry is too thick or sticks to the bottom of the pan, add some more water as needed.
- Stir in garam masala and heat through.
- Remove from heat and garnish with chopped cilantro.
- Serve with rice or naan.
Jonathan
I just made this last night, and I think it may be the best chicken curry I’ve ever tasted! (It’s certainly the best I’ve ever made).
Thank you so much for the recipe. Now I want to try all your other recipes too!
Carmen
The fifth ingredient is 3-4 “cloves”, but not sure what cloves are. I would like garlic cloves but garlic is also listed, hope the recipe turns out without this ingredient
Paint the Kitchen Red
Carmen, cloves are used in many cuisines. Here an article about cloves. You should be just fine without it.
Esther
I have heard that North and South have different India Garam Masala and they should not be used in recipes that are not from the same region. I’m wondering what kind of Garam Masala to use? Thanks for the recipe. Can’t wait to try this!! I loooooove curry!
Paint the Kitchen Red
Hi Esther, you’re right in that there are many varieties of garam masalas. Some garam masalas include coriander and cumin and others don’t. When I make my own, I do not include coriander and cumin. Since this chicken curry recipe has both coriander and cumin, the extra from the garam masala won’t make a big difference. I think you’re safe with one that has most of the following ingredients: cinnamon, nutmeg, cloves, cardamom, mace. I also include anise seeds in my garam masala. Hope that helps! Let me know if you have further questions.
Erica Schmidt
My mom cooks just like yours! Many times I have had to just watch her cook and write everything down myself. I am a true recipe follower, just the OCD in me I suppose. I love curry and can’t wait to try this dish! Pinning for later, thanks for sharing!
Paint the Kitchen Red
It’s amazing, isn’t it, how they can just make the most delicious food just on the fly? I have to have my recipe in front of me, even if I’ve made the dish a million times! Let me know how it goes, Erica.
Joyce
Whee! I am so excited to try this out! and I love love loooove that this is mom’s recipe. I always find those recipes are the well hidden best ones!
Thanks for the tip on the tomato paste as well! I never thought we could freeze it and I would always let it sit in the fridge (since most recipes call for just half a can) and then it goes to waste 🙁 and I hate wasting food and ingredients.
Your tips are so awesome!! 🙂
Thank you!
Paint the Kitchen Red
You’re welcome Joyce – I really hope you get to try it, I think you’ll love it.
Romain
This looks just like the curries I used to eat as a child! Mustard seeds, cinnamon and potatoes were in almost everything my parents cooked.
Paint the Kitchen Red
And curry leaves, I bet!
Monica B
This recipe is absolutely delicious! The best thing is that I had everything in my pantry except for the Indian mustard seeds and cinnamon stick. I substituted regular mustard seeds and about a 1/2 tsp of ground cinnamon. Still A+ with these substitutions. My family has requested that this make it into the weekly meal rotation. Thanks for sharing your family recipe with our family!
Paint the Kitchen Red
So glad Monica! I am honored that you tried out my family recipe and it is now part of your family!
Heidi O'Donoghue
Just made this recipe. It was fun and smelled delicious while cooking. Excited to share with my family for dinner this evening.
Paint the Kitchen Red
I’m so glad you were able to try it Heidi. Hope they liked it! What did you serve with it?
Paffi S. Flood
This recipe looks so yummy, and it seems simple to make. Love the photos showing each step. Can’t wait to try it.
Paint the Kitchen Red
Let me know how it goes Paffi! Thanks for your feedback re: the step by step. I might try to post more recipes with the steps.