Curried Chicken is one of those recipes that makes you feel like a kitchen hero. I learned this recipe from my grandmother, and it’s become my go-to dish for both weeknight dinners and special occasions. The mix of spices might look long, but don’t let that scare you – they all work together to create something magical. It’s the kind of dish that gets better as it cooks, filling your home with wonderful aromas.
About the Recipe
This recipe strikes the perfect balance between simple cooking methods and rich flavors. You don’t need any fancy equipment – just a good pan and some basic ingredients. The spices work together to create a sauce that’s full of flavor but not too hot. It’s the kind of dish that tastes like you spent hours in the kitchen, even though the actual hands-on time is pretty short.
Why You’ll Love This Recipe
First, it’s really hard to mess up. The cooking process is straightforward, and the ingredients are easy to find in most grocery stores. The dish is flexible – you can adjust the spices to match your taste. The slow cooking makes the chicken super tender, and the sauce becomes thick and rich. Plus, it’s a complete meal when served with rice, and any leftovers taste even better the next day.
Curried Chicken
Cooking Tips
– Let the chicken marinate in the spices for 30 minutes if you have time
– Don’t rush the onion-cooking step – golden onions add lots of flavor
– Keep the heat low and steady while the curry simmers
– If the sauce gets too thick, add a little hot water
– Taste and adjust salt at the end of cooking
Serving and Storing Suggestions
Serves 4-6 people. Total prep time is 20 minutes, cooking time 75 minutes. Serve hot with plain rice or naan bread. Leftovers keep well in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed.
Similar Recipes
- Butter Chicken
- Coconut Curry Chicken
- Chicken Tikka Masala
Nutrient Benefits
This dish is packed with protein from the chicken and healthy spices like turmeric, known for its anti-inflammatory properties. Ginger and garlic offer immune-boosting benefits, while the mix of spices aids digestion. The ghee adds healthy fats and makes the nutrients more easily absorbed by your body.
Curried Chicken
Ingredients
- 1 1/4 kg Chicken (cut into pieces)
- 2 tsp Salt
- 1/2 tsp Nutmeg
- 1 tsp Cumin
- 1/2 tsp Paprika
- 1/2 tsp Cardamom Powder
- 1/2 tsp Black Pepper
- 1 tsp Turmeric Powder
- 40 gms Ghee
- 2 Onion (large, finely chopped)
- 2 Garlic (cloves, crushed)
- 1 tsp Ginger (grated)
- 1 tsp Red Chilli Powder
- Cinnamon (1 two inch stick)
- 2 Tomatoes (large, blanched, peeled, chopped)
- Rind of 1 Lemon (thinly peeled)
- 1 tsp Salt
- 300 ml Water
Instructions
- Mix salt, nutmeg, cumin, paprika, cardamom, black pepper and turmeric in a bowl.
- Rub the chicken pieces all over with half this mixture.
- Melt the ghee in a large pan.
- Fry the chicken pieces until they are browned all over.
- Remove and reserve.
- Add the onions to the pan and fry for a few minutes until translucent.
- Add garlic, ginger, reserved spices, chilli powder and cinnamon stick.
- Continue to fry for 5 more minutes, stirring from time to time.
- Add the tomatoes, lemon rind, salt and water.
- Bring to a boil.
- Return the chicken pieces to the pan and reduce heat.
- Cover the pan with a lid and cook for about 60 minutes or until the chicken is tender.
- Serve hot with rice.
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Frequently Asked Questions
Can I make this recipe less spicy?
Yes. Reduce or skip the red chili powder. The other spices will still give you plenty of flavor without the heat.
Can I use chicken breast instead of mixed pieces?
Sure, but cooking time might need to be reduced to about 40 minutes to keep the breast meat from getting dry.
Can I make this ahead of time?
This curry actually tastes better the next day. Just store it in the fridge and gently reheat when needed.
