There are MANY chicken curry recipes out there. Growing up I LOVED my mum’s chicken curry. So I have tried to somewhat recreate her recipe by trying and adjusting many versions over the years and have finally reached one recipe I’ve put together which works for me (which closely resembles her version).
In this version, I don’t add coconut milk (some recipes call for them to give the curry a richer taste). I use tomatoes (some recipes leave them out). I pound my ginger and garlic as opposed to mincing them (which you totally can do) – but I just love releasing all their flavours by pounding the life out of them. I don’t use many many many spices because I prefer not to. And probably the biggest tip is to watch the salt. Once you oversalt it – there is no turning back.
I start by heating up some oil in a wok and adding in the cinnamon and cloves followed by the curry leaves and onions.
Patiently fry the onions for at least five mins until you see them browning. I then add in the ginger and garlic paste and fry for a short while.
Now, I add in the curry powders and allow it to cook off. (Add some oil to help if you think not enough). I then add in 3/4 – 1 cup water and cook until the oil separates. In goes the chicken and be sure to mix the chicken evenly with all ingredients in the wok.
I cover the wok and leave it for 10 minutes – not adding any water yet. After 10 mins, I open the lid and give it a good mix, add in 1 cup water and the chopped tomatoes.
I cover the wok again and allow chicken to cook for another 10 mins. We are almost at the finish line. I give it a good mix and add in potatoes.
I put on the lid again and allow potatoes to cook till tender for about 10 mins. I the remove lid and add in salt. IF you wish to add in coconut milk, you can add a small amount here (about 2 tbsp) and also if you have some chopped up coriander you can add them in here. Before switching off heat, do check if potatoes are tender and to your liking. Done.
We enjoy this chicken curry with white rice and a side veg or some flaky crispy roti. Absolutely delish. Hope you give it a go!
In the mood to make curries? I have two other recipes here and here.
Did you try this recipe?
Please do let me know if you've tried it, by leaving a comment or tagging me on IG @thesuddencook.
Chicken Curry
This delicious chicken curry uses store bought curry powder and comes together with spices and aromatics simmered gently with chicken pieces to result in a delicious curry!
1chicken (around 1.2-1.5kg)Skin removed and cut into medium pieces. Marinate with 1/2 tsp salt.
1largeonionSliced thinly
1tomatoChopped
1potatocut into cubes/wedges - I use Russet potato
1-1.5tspsaltbest to undersalt, then taste if you wish to add more.
Spices
1cinnamon stick
5cloves
2sprigs curry leaves
Curry Powders
3-4tbspmeat curry powder
1tbspchilli powderAdjust to according how spicy you want it.
1tspgaram masala
3/4tspturmeric
Ginger & Garlic Paste - Pound together. Alternatively - you can mince them.
3clovesgarlic
3inchginger
Instructions
Heat up 6 tbsp oil. Add in cinnamon stick and cloves. Fry for a minute and add in curry leaves and sliced onions. Fry for 5 mins or so till onions are soft and start to brown at edges.
Add in ginger & garlic paste. Fry for a minute. Add in curry powders , mix well and allow paste to cook. Add a little more oil if it's too dry. Keep stiring, then add in 3/4 - 1 cup water. Cook until oil separates. Add in chicken and mix evenly till chicken is well coated with all ingredients. Close lid and leave for 10 mins on a small to medium-low flame.
Open lid, add 1 cup water and tomatoes and mix. Bring it back to boil and cook for 10 mins with lid closed on small to medium-low flame.
Open lid and mix. Add in potatoes. Close lid and alllow to continue to boil and cook for further 10 mins. Then add salt. Mix.(If you have some chopped corriader, add in here and mix thru. If you wish to add 2 tablespoons coconut milk, add in here also.) Switch off heat.Tip: Before switching off heat, check if potato is tender and salt is enough.
Notes
Top Tips:Â
TASTE and see if you need more salt.
Test and see if potatoes are tender before switching off.
delish chicken curry and we had like 3 bowls of rice!
Follow The Sudden Cook
Hi there!
Thank you for dropping by! My name is Hema and I’m based in Malaysia. I got married about 15 years ago, and had to ‘suddenly‘ do the cooking. This is my space where I share good recipes which have worked for me and my family over the years. Hope you give them a go:)
Yum! Looks delicious! Love the wonderful spice combination!
delish chicken curry and we had like 3 bowls of rice!