by Antara Balaraman
By combining the spice of pepper with the creaminess of coconut milk, this chicken curry recipe is perfect for a big wholesome dinner! It is best eaten with hot rice and good company 🙂
(The pictures are not the best I KNOW, but the curry was simply too irresistible for me to pause for a photo shoot.)
Ingredients:
- Around 500g chicken (can be any type of chicken, I prefer chicken legs but you could also use breast or thigh)
- 1 and a half onions
- 1 tomato
- ½ cup coconut milk
- Around 1 tbsp ginger-garlic paste (either ready made (you can get this at Tony!) or a homemade mix of blended ginger and garlic
- Curry leaves (if you have it, not necessary)
- A bunch of spices!!
- 1 tsp pepper
- ½ tsp turmeric
- ½ – 1 tsp red chilli powder (depends on your spice tolerance)
- 1 tbsp ground coriander powder
- 1 tsp cumin powder
- Salt to taste (around 1 tsp)
Process:
Marinate your chicken with all the spices and the ginger-garlic paste. Try mixing all the spices into the chicken well. Don’t be too cautious with the spices at this stage because the coconut milk added later reduces the spice levels significantly. The chicken needs to be marinated for a minimum of an hour, however you could also leave it for a couple of hours or overnight for deeper flavour.
For the curry, chop up the onions into small cube-sized pieces and start frying them in some oil in a non-stick pan. Once the onions are glassy or golden brown (they should lose the raw smell), add chopped-up tomatoes. Keep stirring in the pan until the onions and tomato have blended into a mushed curry-base type texture. Then, add the marinated chicken into the pan, stir well, close the pan with a lid, and leave the chicken to cook. This should take about 10-15 mins. A good sign that the chicken is ready is when it looks tender, the chicken leg is falling off the bone, and the curry is releasing water. Once the chicken is cooked (it’s a good idea to break off a little bit of the chicken and check!), add the coconut milk, stir well and let it cook for another 7-8 mins. Then, do a little taste test to check if it needs any more salt or spice. If too spicy, add more coconut milk. If less spicy than desired, add more pepper and red chilli powder. If the curry feels too dry, add a little water or coconut milk and cook it together.
Once it’s done, serve with some hot rice and bon appetit!
Very legitimate chicken curry reviews that were definitely not coerced:
“It was really spicy and nice and warm and hearty and chicken-y. It was one of the best curries I’ve had.” – Boo
“The chicken curry is flavourful and rich. It is reminiscent of authentic Indian tastes and it’s a must-try if you want to experience the best chicken curry I have ever had.” – (Very truthful review by) Nayantara
If you try this recipe out, please please let me know and send me pictures! Feel free to ask me any more questions, including if you need help getting the spices 🙂
