My version of the delectable chicken curry – made with some effort and eaten with pure joy with a plate of hot white rice or flaky crispy roti!
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!
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.
- 1 chicken (around 1.2-1.5kg) Skin removed and cut into medium pieces. Marinate with 1/2 tsp salt.
- 1 large onion Sliced thinly
- 1 tomato Chopped
- 1 potato cut into cubes/wedges - I use Russet potato
- 1-1.5 tsp salt best to undersalt, then taste if you wish to add more.
- 1 cinnamon stick
- 5 cloves
- 2 sprigs curry leaves
- 3-4 tbsp meat curry powder
- 1 tbsp chilli powder Adjust to according how spicy you want it.
- 1 tsp garam masala
- 3/4 tsp turmeric
Ginger & Garlic Paste - Pound together. Alternatively - you can mince them.
- 3 cloves garlic
- 3 inch ginger
- 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.
- TASTE and see if you need more salt.
- Test and see if potatoes are tender before switching off.