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, 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!
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.
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!
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
click on the link for the recipe…..Thai green chicken curry
Thai green chicken curry is fast, fresh and fragrant with kaffir leaf infused coconut milk and fresh basil for extra flavour. Dinner in 30 minutes….faster than ordering take-out!
This curry is probably the most popular of all Thai curries. The vegetables take only minutes to cook in the gently spiced curry paste that has been fried off in coconut milk.
click on the link for the recipe….Indian vegetable curry – gluten free
This Indian cauliflower, lentil and tomato curry is healthy, delicious, easy and so flavourful. Cauliflower or gobi is widely used in Indian cooking. Cauliflower by itself is quite bland but acts like a sponge. It soaks up all the aromatic flavours of the many spices along with onions, chilli, ginger and garlic.
click on the link for the recipe…..Indian madras beef curry
Indian Madras beef curry is authentic, rich, aromatic and full of flavour. We love this curry as it always delivers and is a winner at any gathering. A spicy favourite of Indian curry lovers with toasted spices and fresh and dried chillies adding a tingle to your taste buds. Not so hot as to be fiery, but full of flavour layering with all the wonderful toasted spices.
click on the link for the recipe…..thai vegetable red curry – gf
What’s your favourite curry recipe? We would love to hear from you in the comments below when you make this delicious Easy Indian chicken curry.
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.
- 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)
- 400 g canned chopped tomatoes (1 x 14 ounces can)
- 400 g can coconut milk (1 x 14 ounce can)
- 1 cup chicken stock
- thick greek yogurt to serve
- 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
- 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
- place all ingredients in a bowl and mix together
- dry roasting whole spices releases their volatile aromatics and enriches the curry
- no oil or ghee is required to dry roast
Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g