Delicious Chicken curry made with homemade curry powder with spices and tomato- onion bases ready in 30 minutes. Goes well rice or bread.If you are looking for an easy and healthy chicken curry which is not loaded with fats, then this is the recipe. It requires only one spice mix Curry powder. I used homemade curry masala, however if you want you can use store bought curry powder too. This is a simple chicken curry made with chicken, tomato, onion, and spices mix in form of curry masala.
What is curry powder?
Curry powder is a blend of spices. However, it differs for different curries in India. There is a British version of curry blend which is called curry powder or Madras curry powder. Trust me there is no exact one blend curry powder that exists in India. Every curry is constituted by its own spice blend and its own way of cooking. In this recipe I used curry powder made with freshly ground spices, coriander, cumin, mustard seeds, pepper, cardamom pods, cinnamon and ground ginger and Kashmiri chili or paprika.
History chicken curry made with curry powder.The chicken curry seems to have originated in India in the 1800’s. Eventually It reached Georgia (USA) and became a popular dish with President Roosevelt and General Patton. There is a recipe of Curry powder and Chicken curry dish in book by Mary Randolph’s The Virginia Housewife (1824).
It is Indian restaurants that created Buttery chicken and Chicken Tandoori to be served to all foreign heads of states who would visit Delhi during the time of Prime Minister Jawaharlal Nehru. Thus, these two became extremely popular Indian chicken dishes around the globe.
How I made Chicken curry
Once you have made fresh curry powder from freshly ground spices or with store bought curry powder you can start making Chicken curry.
Use fresh chicken, you can make boneless pieces from skinned leg or thigh pieces of chicken. I have used cubed chicken pieces; you can use chicken legs too in this recipe.
Use Red onions which yields a better taste than Yellow and white onions.
Fresh tomatoes taste better than canned ones.
This is a mild curry, if you want it to be spicy added pepper or red chili powder to make it hot.
You can convert this curry into 3 variations, if you add extra pepper and stir fry for some time this will become pepper chicken curry.
If you add heavy cream or cashew cream to this curry to make creamy chicken curry (then it becomes rich)
If you add coconut milk to this curry, then it became coconut chicken curry.
If you add vegetables like capsicum, carrots, potato then it becomes chicken curry with vegetables.
If you are using this curry powder you don’t need to add any garam masala or any other spices.
This curry powder is highly versatile, you can use it for anything, veggies, meat, fish, or shrimp. While making the curry powder you can increase the quantity and store it for 3 months in airtight container.
These chicken curry goes well with bowl of rice or any bread of your choice.
- 1 ½ lb boneless chicken
- 3 teaspoon Curry powder
- 2 tablespoon coconut oil
- 1 cup red onion chopped
- 1 green chili optional
- 2 tsp ginger garlic paste
- 3 to mato
- 1 sprig of curry leaves
- 2 tsp cilantro leaves
- ¾ tsp salt
- 1 ½ cup water/broth
- Heat coconut oil in a skillet and add 1 cup chopped onion and 1 green chili and 3/4 tsp salt. Add 2 tsp ginger-garlic paste and mix well. When it became translucent add curry powder and tomato and cook again for 1-2 minutes until oil starts oozing out. Then add chicken and mix well and 1 ½ cup water.
- Continue to cook for 10 -15 minutes until the chicken gets cooks well. Then add curry leaves and cilantro and continue cook for other minutes until you get desired consistency of gravy.
- Mix well and enjoy with bowl of rice.
Here is another Chicken curry recipe for you.
This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.