Classic Chicken Curry
Traditional dish · Indian
A rich and aromatic traditional Indian chicken curry, simmered in a fragrant blend of spices, tomatoes, and onions.
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Ingredients
- Chicken thighs, bone-in, skin-on1.5 kg
- Ghee or vegetable oil3 tbsp
- Onions, finely chopped2 large
- Garlic, minced4 cloves
- Ginger, grated1 tbsp
- Tomatoes, crushed400g can
- Full-fat coconut milk400ml can
- Turmeric powder1 tsp
- Cumin powder2 tsp
- Coriander powder2 tsp
- Garam masala1 tsp
- Cayenne pepper or chili powder1/2 tsp
- Saltto taste
- Black pepperto taste
- Fresh cilantro, choppedfor garnish
- Wateras needed
Steps
- 1
Heat ghee or oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides. Remove chicken and set aside.
- 2
Add chopped onions to the pot and sauté until softened and lightly browned, about 8-10 minutes.
- 3
Stir in minced garlic and grated ginger, and cook for 1 minute until fragrant.
- 4
Add turmeric, cumin, coriander, garam masala, and cayenne pepper. Stir and cook for 1 minute until spices are fragrant.
- 5
Pour in the crushed tomatoes and cook, stirring occasionally, for 5 minutes.
- 6
Return the chicken to the pot. Add coconut milk and enough water to almost cover the chicken. Season with salt and black pepper.
- 7
Bring to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until chicken is tender and cooked through. Stir occasionally.
- 8
Adjust seasoning if necessary. Garnish with fresh cilantro before serving.
