Everyday Chicken Curry


Everyday Chicken Curry,Sinfully Spicy

There is a reason I call it the everyday curry. Every family has its own recipe and in Indian homes, normally chicken is cooked with spices and a tomato/yogurt/coconut base to make a curry. It is not everyday that we cook or eat curries doused in cupfuls of cream or dyed in  food coloring or mellowed down with loads of sugar.

Even if you have bare minimum spices in your rack, you can still turn chicken into this gratifying curry. Utterly delicious and redolent with spices, it is what I cooked for P almost four years back for the first time and he admitted that he could eat hundred rotis (flatbreads) with it.

Though I have been cooking it religiously every week since then, I still try to tweak it. Sometimes I make it more yellowish in color as he likes it, at times I double up the whole spices to spike it up and many times I  have mixed in thick coconut milk for a luxurious flavor.Give or take, my husband will polish it off.

Everyday Chicken Curry,Sinfully Spicy

That, I guess is the versatile nature of curry, add or skip ingredients at your free will, keep on tasting all the while and in the process develop your own kind – soupy, saucy, spicy, sweet. Curry can mean different to different people, for P its that deep flavored gravy he looks forward to, for mom, it’s the bite of coarse ground spices in the masala, for dad, it needs to be way soupy than the usual.When I make chicken curry for P’s friends it’s the creamy- sweetish kind that they like.

For me, each time I cook and sit down to eat, it’s as if I have plated memories.

Everyday Chicken Curry, Sinfully Spicy

However, it disappoints me when I see how the enormous popularity of curry has in fact done it a disfavor. Not only in terms of ingredients but also regards to the effort involved, people find making curry a daunting task and resort to shortcuts, when in real, there aren’t any. I always presume that a good curry needs time and patience. If you are short on any, then probably it’s not your cup of tea.

I posted a  picture on facebook and instagram feed few weeks back and many of you asked for the recipe. Since then, I have made Papa’s recipe thrice.With the kind of slow cooking involved, the recipe works best with bone in – dark chicken meat – thighs or drumsticks. Even if you decide to go boneless, opt for dark meat.That said, you can put your slow cooker to good use here.

Everyday Chicken Curry,Sinfully Spicy

Printable Recipe ( Serves 2-3)

Ingredients

  • 1.25 lb bone-in chicken, dark meat,de skinned (I used 4-5 drum sticks)
  • 4 tbsp mustard oil (substitute with olive/sunflower/vegetable oil )
  • 1 bay leaf
  • 1 cup thin sliced red onions
  • 2 medium Roma tomatoes, roughly diced
  • 3 tbsp plain yogurt
  • 3 garlic cloves
  • 1″ fresh ginger shoot
  • 1/2 tsp turmeric powder
  • Salt to taste
  • Up to 1 cup water (depending on the consistency of gravy you want)
  • Chopped Cilantro for garnish

Spices for Marinade

  • 1.5 tsp coriander seeds
  • 3/4 tsp black peppercorns
  • 3 cloves
  • 2 whole green cardamom
  • 1/2 tsp cumin seeeds
  • twig of mace
  • 1″ cinnamon stick
  • 5 whole dry red chillies (adjust to tolerance)
  • 2 tsp Kashmiri chilli powder (this lends curry the beautiful red color, not the heat, see notes)
  • 1/2 tsp turmeric powder
  • 1/2 tsp salt
  • 1/4 cup water

Notes :

  1. In the spices for marinade above, you can substitute whole seeds with lightly dry roasted coriander, black pepper and  cardamom powder.
  2. If you do not get Kashmiri chili powder, use paprika in its place. But add a little bit of cayenne for slight heat.

Method

Wash the chicken pieces thoroughly & pat dry using a paper towel.Set aside.

In a small sauce pan, on low heat,dry roast all the whole spices for marinade [except turmeric, kashmiri chilli powder & salt] till you smell the aroma.About 3-4 minutes.Let the roasted spices cool down a bit.Once cooled, tip into your coffee grinder or using mortar & pestle,grind the spices. You don’t want them to be powdery. Add turmeric, kashmiri chilli & salt to the ground spices. Mix this with 1/4 cup of water in a small bowl to make the marinade.

In a Ziploc bag or a bowl, place the cleaned chicken along with the marinade and rub a little so that all the pieces are covered in the marinade. Set aside for at least 3 hours or preferably overnight in the refrigerator to marinate.

Take out the marinated chicken from the refrigerator at least 30 minutes prior to cooking. Once ready to cook, heat up oil in a heavy bottomed pot on medium heat.Once the oil is just smoking, lower the heat & add the chopped onions to the pot.Add the bay leaf too. Cook the onions till golden brown. About 8 minutes.

Meanwhile, add the tomatoes, yogurt, garlic, ginger to your food processor and pulse to a smooth mixture. Once the onions have browned, reduce the flame to low and add the tomato-yogurt mix to the pot, stir to combine well with onions. Also add the 1/2 tsp turmeric powder. Cook on low-medium heat with constant stirring to avoid curdling of the yogurt. Initially, you will see yogurt releasing water, but that’s okay. Increase the heat to medium and keep on stirring till you see oil separating on the sides of the pot.

Add the marinated chicken to the pot next. Add salt to taste. Keep on stirring around the chicken pieces so that they do not stick to the bottom of the pan. They will slowly start releasing their juices. Keep on turning around and cooking the chicken pieces on medium heat for good 20-25 minutes or till they are 95% cooked. Add water to the pot now depending on the desired consistency of the gravy, check the salt again, cover the pot with a lid and cook the curry for another 10 minutes or so till the chicken is completely cooked.You will need to stir in between once or twice.

Once the curry is cooked, remove from heat and let sit covered for at least  45 min – 1 hour before serving.

Garnish with cilantro & serve warm. Whether you serve with flatbread or rice, I highly recommend making kachumber (indian salsaalongside. Yum!

Enjoy & Thanks for stopping by!

Comments

  1. Its the middle of the night and you’ve made me crave a nice serving of home cooked chicken curry! Lovely pics too!!

  2. never tried this version of the chicken curry. it looks delicious especially the creamy texture of the gravy.

  3. The curry looks so good, can’t remember pics that made my mouth water as much these have. I can eat a 100 rotis too, with those drumsticks and gravy….Totally yum!

  4. The curry looks amazing. You have styled it beautifully tanvi

  5. I agree with you. Boneless chicken just doesn’t cut it as far as curry goes. Lovely recipe! It is similar to way we cook chicken at home except the use of tomatoes. Beautiful tones in the styling. Love it:)

  6. Such a beautiful recipe. Perfect for a beautiful Sunday with Hot Rotis.

  7. That curry looks ever so delicious! Something I could eat on a regular basis.

    Wonderful styling and clicks.

    Cheers,

    Rosa

  8. the colors …gorgeous..i being the loyalist Bengali , can imagine myself eating this with some steaming white rice !!! lovely recipe Tanvi ..and yes i guess we all have that “go-to simple looking heavenly tasting” chicken recipe !

  9. I am always looking for curry recipe. Thanks for sharing this one. I will be trying it with boneless chicken soon.

  10. Brilliant.

  11. A new chicken curry recipe to try, exciting! :)

  12. A curry with bone in is so yummy and this version looks really fresh and tasty with the fresh masala.

  13. You are so right about bone-in, dark meat use in good curries. And I’m taking your invitation over Instagram very seriously :D

  14. those pics are appealing even to a vegetarian like me! Looks delish!

  15. looks divine…check this food blog of mine it might interest you:

    whimsytummy.blogspot.in

  16. Gorgeous curry! Looking at your pictures, I am craving this!
    I love to tweak my recipes too! Just a simple addition of one or two ingredients can change the taste and can be a new recipe! Love that!

  17. I stumbled upon your blog as I was searching for good Indian recipes that would satisfy my husband’s Bombay tastes. This is the first recipe I’ve tried and he was wow’ed! Thank you so much for a delicious recipe!

  18. Ankita says:

    Insanely good.. this has become ‘the’ chicken curry in our home too!!

  19. Nice recipe and pic’s too.

  20. The pics look soo brilliant, could just call my day off at work and go home and prepare this. Keep it up! I recently happened to stumble upon another Chicken curry recipe, Coconut chicken curry and found that really interesting as well.

  21. Enjaykay says:

    Hi Tanvi. I’ll be trying this tomorrow. Can you recommend a substitute for Kashmiri chilli powder? There are just two Asian supply shops here and neither of them have it.

    I’ve got some great recipes here over the last two nights. Looking forward to trying some out.

    Thanks.

    • Yes. You can substitute it with paprika coz it mainly lends the color. You could add a little bit of cayenne for some heat (if you would like) Hope this helps.

      • Enjaykay says:

        That sounds good. I have a hot smoked Spanish paprika that I use in chilli con carne and goulash. I’ll try it tomorrow.

        Thanks again.

      • they say you can substitute kashmiri chilli powder by replacing 4 tsp kashmiri by 1 tsp cayenne and 3 tsp paprika powder

      • Yes,sounds good since Kashmiri chill powder is not very hot but lends the color. Thats why the paprika is more and less cayenne.

  22. hi Tanvi

    today I made Everyday Chicken with Kachumber Salad. I really liked it. And my guest also liked it :)
    I followed the recipe and I have a few questions …

    1) after adding the yoghurt to the onions I cooked it quite some time but how long does it take before you see the oil separate from the yoghurt and how can you see that ? In many indian recipes they tell you wait till the oil separates … but I still am not sure how to notice
    2) I cooked the chicken for at least 30-45 minutes but I think it was still not completely “well-done” (cooked). I used drumsticks. In quite some indian recipes the chicken is not seared but cooked in liquid (yoghurt). How to ensure a real well cooked chicken ? Maybe put the lid on the pan for some time ?? My experience is that is hard to cook a chicken in liquid (and not searing the chicken). What is your secret haha ??

    Thanks for your wonderful recipes !!

    • Eager to hear your reaction ;)

    • Usually we cook curries in wide, heavy bottom pots or heavy pressure cookers.Once the oil starts separating,it should be visible at the edges of the pot or cooker in small,glistening bubbles. I am not sure what recipe you are using but I usually add yogurt after the onion & tomato spice paste has cooked and oil has separated on the sides. Yogurt immediately leaves liquid as soon as it hits the hot pot and need a long cooking to separate its fat.
      I always use bone in dark meat chicken for curries (the thighs and drumsticks) and make a point to marinate them atleast 6 hours ahead.Marination makes them so tender and flavorful. Back in india, the kind of chickens that we use for cooking are not very fleshy. So try using young chicken meat. If you do not have time to marinate,thts fine.
      Another thing that we do is a toothpick test, the toothpick should insert in the flesh from one end and come out from the other near the center bone when the chicken is thoroughly cooked.Always cook on medium low heat, covered. It takes me about an hour if I am using bone in chicken and cooking it in a liquid.
      Hope this helps.

Trackbacks

  1. […] Recipe and Photos credit to sinfullyspicy.com […]

  2. […] Project & Photo credit to sinfullyspicy.com […]

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