Authentic Chicken Curry

When I think of comfort food, nothing quite compares to a delicious bowl of Authentic Chicken Curry. Growing up, my family would gather around the table, sharing stories and laughter, as the rich aromas filled our home. The combination of spices and tender chicken creates a symphony of flavors that’s simply irresistible. This dish always brings back fond memories of family dinners and festive celebrations. I remember my grandmother’s secret techniques, passed down through generations, which she shared as we stood shoulder-to-shoulder in the kitchen. Making Authentic Chicken Curry isn’t just about following a recipe; it’s about connecting with those moments and traditions. You may not be able to recreate the exact experience, but with this recipe, you’ll get pretty darn close.

Authentic Chicken Curry Shopping List

The magic of Authentic Chicken Curry lies in the thoughtfully chosen ingredients that work harmoniously together. Each component plays a vital role, enhancing the overall flavor profile of the dish. You’ll find that the spices are not just flavor enhancers; they are the heart and soul of this recipe.

• Coriander seeds: Ground to bring a warm, citrusy flavor.
• Cumin seeds: They add a nutty, earthy element that complements the other spices.
• Turmeric: Known for its vibrant yellow color and health benefits.
• Cayenne pepper: For a delightful kick that balances the richness of the curry.
• Curry powder: A blend of spices that forms the base of the curry.
• Olive oil: Used for sautéing and adds a smoothness to the dish.
• Yellow onion: Provides sweetness and depth of flavor when sautéed.
• Unsalted butter: For richness and a silky texture.
• Garlic: Adds aromatic flavor that is essential in many dishes.
• Ginger: Offers a fresh, zesty note that brightens the dish.
• Fresh jalapeños: Adds an extra layer of heat for spice lovers.
• Bay leaves: For a subtle aromatic essence during cooking.
• Star anise: A unique spice that adds a hint of sweetness and depth.
• Boneless skinless chicken thighs: The perfect protein for absorbing all the flavors.
• Tomatoes: Adds acidity and freshness to balance the dish.
• Coconut milk: For creaminess and a hint of tropical flavor.
• Lemon juice: Brightens up the flavors of the curry.
• Unsalted roasted cashews: For a crunchy topping that adds texture.
• Fresh cilantro: A finishing touch that enhances the flavor.
• Basmati rice: The perfect accompaniment to soak up the delicious curry sauce.

Step by Step Guide for Authentic Chicken Curry

Creating Authentic Chicken Curry is an experience you won’t soon forget. It’s a journey of flavors that takes you from simple ingredients to a rich, aromatic dish. Follow these steps closely, and you’ll be well on your way to impressing your family or guests.

1. Start by toasting coriander seeds and cumin seeds in a medium skillet over medium-high heat. This process should take about 3 minutes or until they start to crackle. You’ll know they’re ready when you can smell the fragrant aromas wafting through the kitchen.

2. Once toasted, transfer the seeds to a spice grinder (or a coffee bean grinder) and grind them until they are a fine powder. This step releases the essential oils, making your curry even more flavorful.

3. In a large mixing bowl, combine the ground spices with turmeric, ½ teaspoon salt, freshly ground black pepper, cayenne pepper, curry powder, and olive oil. Mix it well to form a paste. This mixture is the base of your curry, so don’t rush this step!

4. Add the chicken pieces to the bowl and stir until they are evenly coated with the spice paste. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or ideally overnight. This allows the chicken to absorb all those wonderful flavors.

5. When you’re ready to cook, melt unsalted butter in a sauté pan over high heat. The butter adds a richness to the dish and helps to create a beautiful golden color.

6. Add the chopped yellow onion to the pan and sauté until it softens, which will take about 4 minutes. You want the onion to become translucent and fragrant, not browned.

7. Next, stir in the minced garlic, finely chopped ginger, jalapeño peppers, bay leaves, and star anise. Continue to sauté until the onion is lightly golden, about 5 to 7 minutes. This step builds a wonderful flavor base.

8. Add the marinated chicken to the pan and cook until it becomes opaque, which should take about 5 minutes. Stir occasionally to ensure it cooks evenly.

9. Once the chicken is cooked, add the tomatoes and stir for about 2 minutes until they soften. The tomatoes will help to create the sauce base.

10. Now, stir in the coconut milk and another ½ teaspoon of salt. Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer until the chicken is extremely tender, about 20 minutes. Your kitchen will smell amazing!

11. Finally, stir in the lemon juice and let it simmer for an additional 5 minutes. This adds a fresh brightness to the curry.

12. Remove the star anise and bay leaves from the dish and discard them. Transfer the curry into a serving bowl and top with cashews and cilantro for garnish.

13. Serve your Authentic Chicken Curry with prepared Basmati rice (see details below). To make the rice, wash it in cold water until the water runs clear, then soak for 30 minutes. Cook in a saucepan with water and a pinch of salt for about 15 minutes.

Making Adjustments

Cooking is all about experimentation and adjustments. Here are some helpful tips to make Authentic Chicken Curry your own!

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: This curry freezes well; just cool completely before transferring to a freezer-safe container.
• Pairing: Serve with warm naan, roti, or Basmati rice to soak up the delicious sauce.
• Vegetable additions: Feel free to add bell peppers, peas, or spinach for extra color and nutrition.
• Serving suggestions: Garnish with additional fresh cilantro or a squeeze of lime for brightness.

Serving This Authentic Chicken Curry

When it comes to enjoying Authentic Chicken Curry, presentation and accompaniments matter. Here are some fantastic ways to serve it:

• With Basmati rice: The subtle flavor of rice pairs perfectly with the rich curry, soaking up the spices.
• With naan: Soft, pillowy naan is perfect for dipping and enjoying every last bit of sauce.
• For casual gatherings: Serve it in a large bowl for sharing, allowing guests to help themselves.
• For special occasions: Present the curry in individual bowls, garnished with fresh cilantro and cashews.
• During Ramadan: An excellent choice for Iftar, it’s a filling dish that is usually enjoyed after fasting.
• With sides: Consider serving with a cucumber raita or a simple salad for a refreshing contrast.
• Storage tips: Leftovers can be stored for up to 3 days in the refrigerator or frozen for up to 3 months.

FAQ

Conclusion

Authentic Chicken Curry is more than just a dish; it’s a celebration of flavors, memories, and traditions. The rich, aromatic sauce combined with tender chicken creates an unforgettable meal that is perfect for any occasion. I encourage you to try making this delightful curry at home, as it brings warmth and comfort to your table. You won’t just be cooking; you’ll be creating lasting memories with every bite!

Authentic Chicken Curry

The ultimate comfort food, Authentic Chicken Curry boasts rich flavors and tender chicken pieces. Perfect for a cozy dinner or a special occasion, this easy weeknight meal is a must-try. Make it tonight and fill your home with irresistible aromas!

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Indian

Calories: 460

Ingredients Equipment Method Notes

Ingredients

  

• 2 teaspoon Coriander seeds Toasted and ground.
• 2 teaspoon Cumin seeds Toasted and ground.
• 1 tablespoon Ground turmeric For color and flavor.
• Kosher salt To taste.
• Freshly ground black pepper To taste.
• ¼ teaspoon Cayenne pepper For heat.
• 1 tablespoon Curry powder For flavor depth.
• 2 tablespoon Olive oil For sautéing.
• 1 medium Yellow onion Chopped.
• 2 tablespoon Unsalted butter For richness.
• 3 cloves Garlic Minced.
• 1 tablespoon Ginger Finely chopped or grated.
• 1 teaspoon Fresh jalapeños Ribs and seeds removed, finely chopped.
• 2 Bay leaves For aroma.
• 2 Star anise Adds depth of flavor.
• 1 lb Boneless skinless chicken thighs Cut into 1-inch bite-size pieces.
• 2 medium Tomatoes Scored, seeded, and roughly chopped.
• ½ cup Unsweetened coconut milk For creaminess.
• Juice of one Lemon Add brightness.
• ¼ cup Unsalted roasted cashews Roughly chopped, for topping.
• 1 tablespoon Fresh cilantro Chopped, for topping.
• Prepared Basmati rice For serving.

Equipment

• Wooden Spoon
• Saucepan
• Grater
• Frying Pan
• Food Processor
• Large Pot
• Skillet
• Mixing Bowl
• Chef's Knife
• Baking Sheet

Method

 

1. Toast the coriander and cumin seeds in a medium skillet over medium-high heat until they start to crackle, about 3 minutes.
2. Use a spice grinder, or a coffee bean grinder, and grind the toasted seeds.
3. In a large bowl, stir together the ground seeds, turmeric, ½ teaspoon salt and pepper (each), cayenne pepper, curry powder, and oil and mix well to form a paste.
4. Add the chicken to the bowl and stir to coat evenly.
5. Cover and refrigerate for at least 1 hour, or overnight.
6. In a saute pan, over high heat, melt the butter.
7. Add the onion and saute until soft, about 4 minutes.
8. Add the garlic, ginger, jalapeño peppers, bay leaves and star anise and continue to saute until the onion is lightly golden, about 5 - 7 minutes.
9. Add the chicken and cook until opaque, about 5 minutes.
10. Add the tomatoes and cook, stirring occasionally, until they soften, about 2 minutes.
11. Stir in the coconut milk and ½ teaspoon salt and bring to a gentle boil.
12. Reduce the heat to low, simmer until the chicken is very tender, about 20 minutes.
13. Stir in the lemon juice and simmer for 5 minutes longer.
14. Remove the star anise and bay leaves, and discard.
15. Transfer to serving bowl, and top with cashews and cilantro.
16. Serve with basmati rice.
17. Place 1 cup of basmati rice in a large bowl and fill with room temp water. Swirl your hand through the water and the rice for about 1 minute, the rice water will get cloudy. Then carefully pour off the water, taking care not to lose any rice. Repeat this washing process until the water runs clear, usually about 3 or 4 times.
18. Fill up the bowl 1 more time and let the rice soak for 30 minutes.
19. Drain the rice.
20. Fill a medium saucepan with 1 ¾ cups water, a pinch of salt, and bring to a boil.
21. Add the rice, stir, and wait until the water comes back to a full boil. When it does, turn the heat down as low as it can go, and then cover. Cook for 15 minutes. Fluff with fork.

Notes

• Tip 1: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Tip 2: This curry freezes well; just cool completely before transferring to a freezer-safe container.
• Tip 3: Serve with warm naan, roti, or Basmati rice to soak up the delicious sauce.
• Tip 4: Feel free to add bell peppers, peas, or spinach for extra color and nutrition.
• Tip 5: Garnish with additional fresh cilantro or a squeeze of lime for brightness.

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Meet Lucy Bennett

I’m passionate about food that brings people together. I love creating recipes that are vibrant, flavorful, and easy to share. I’ve cooked and tested this dish in my own kitchen to make sure it works perfectly for you. Enjoy!