How To Make Curry Chicken

These are the ingredients you'll need to prepare this delicious recipe:

Jalapeño, Ginger & Garlic:

This is the powerful trio that forms the aromatic base of the curry. Puréed together, they create a potent flavor foundation, infusing the entire dish with heat, zest, and depth.

The fresh spicy kick comes from jalapeño, while the ginger brings its typical warmth and pungency; garlic rounds off the mix with a more savory, slightly sweet note.

Curry Powder:

This spice blend is integral to the typical flavor of curry. Sauteing curry powder in oil brings out flavors and aroma, a process called Tarka. In return, it makes the powder aromatic and fragrant, with which the base is formed, and it pervades the entire dish with complexity and well-rounded flavor.

Tomato Puree:

Instead of using fresh or canned tomatoes, tomato puree is added to give consistency to the sauce. It gets mixed well into the curry and helps to give it that smooth, silky texture, adding just a little bit of sweetness and acidity to help cut through the spices.

Yogurt:

Whole-milk yogurt adds richness and creaminess without any heaviness to this dish. It gives the curry a tangy depth and soothes the piquancy arising from the spices. The yogurt's natural acid tenderizes the chicken naturally, thus creating a velvet-like texture within the sauce.

Chicken:

Skinless, boneless chicken thighs are preferred for this curry. Since these have a bit more fat, they remain juicy and tender during the cooking process and do not tend to dry out. The strong flavor of the thigh meat contrasts with the pungency of the curry spices and forms a nice unification of flavors.

Garam Masala:

This is usually added toward the end of cooking a dish, as it mostly enhances flavor and rounds it off.

This spice mix usually has warm spices like cardamom, cinnamon, cloves, and black pepper in its combination; hence garam masala provides complexity to the curry as the last layer, bringing all other flavors high and giving them nuance.

This rich and pungent chicken curry is ideal for a comforting dinner. And here is the detailed instructions on how to make tasty chicken curry:

Step 1: Gathering ingredients

• 1 large yellow onion, roughly chopped
• 2 green chilies, seeded and chopped
• 3-inch piece of ginger, peeled and chopped
• 6 cloves garlic, peeled
• 3 Tbsp. vegetable oil or ghee
• 2 Tbsp. high-quality curry powder
• Sea salt
• 2 Tbsp. tomato paste
• 2 cups tomato puree
• 3/4 cup full-fat Greek yogurt
• 2 lbs boneless, skinless chicken thighs
• 1 tsp. garam masala

Step 2: Readying the aromatics

Begin by preparing your aromatics. Use a food processor to meld the onion into a smooth puree. Transfer this to a bowl. In the same processor, blend the green chilies, ginger, and garlic with a splash of water to form a fragrant paste.

Step 3: Cooking the base

Heat the oil or ghee in a large, heavy-bottomed pot over medium heat. Add the curry powder and toast it gently, stirring constantly until it becomes fragrant. This should take about a minute.

Tally the onion puree to the pot and season with a pinch of salt. Cook this mixture, stirring occasionally, until it reduces and turns into a thick, golden paste. This process concentrates the flavors and forms the base of your curry.

Step 4: Making the sauce

Stir in the chili-ginger-garlic paste and cook for another minute until the raw smell evanesces. Add the tomato paste and cook for a few more minutes, stirring frequently.

The mixture should darken slightly and become thick and fragrant. Transfer this mixture back to the food processor. Add the tomato puree and yogurt, then blend until you have a smooth sauce.

Return this to the pot and add about a cup of water to attain your desired consistency. Bring the sauce to a gentle simmer.

Step 5: Cooking the chicken

While the sauce simmers, arrange your chicken. Pat the thighs dry with paper towels and season them generously with salt. Add the chicken to the simmering sauce (each piece is well-coated).

Cover the pot and let the curry simmer gently. Stir every five minutes or so to avert sticking. Cook until the chicken is tender and cooked through - about 20-25 minutes. You can check by cutting it into a piece; it should be white inside.

Step 6: Serving

Taste and alter the seasoning if needed. Rouse in the garam masala just before serving to add a final layer of aroma and flavor. Serve your curry over fleecy basmati rice, garnished generously with fresh coriander leaves. Enjoy the rich, comforting flavors of your homemade chicken curry!

Let the chicken curry simmer for approximately 20–25 minutes, or until the chicken is soft and easily shredded. Occasionally stir during that period to avoid burning and ensure even cooking. 

Of course, this may slightly differ based on the size of your chicken pieces. A meat thermometer will come in handy after that to ensure that your chicken is well cooked by letting it reach a temperature of 165°F or 74°C.

Also, pay attention to the consistency of your curry sauce, regulating the heat in case of too fast a reduction or none at all.

Here are some tips you can follow that will make this recipe taste even better:

1. Prep ahead:

• Make jalapeño-ginger-garlic paste 7-10 days in advance
• Store paste in an airtight container in the fridge
• Freeze paste for up to 3 months
• Cook and freeze curry sauce for later use

2. Alternative methods for making the paste:

• Blender: Works well due to water content in the mixture
• Mortar and pestle: Omit water, requires more effort
• Hand chopping: Results in less smooth but still flavorful sauce

3. Note on texture:

• The food processor creates the smoothest paste
• Other methods may alter the texture slightly
• The taste remains delicious regardless of the method used

The chicken curry tastes even better the next day. The meal tastes better when the flavors come together. Here's how to store leftover curry.

1. Cool the curry:

Allow the curry to cool to room temperature before storing. This should take no more than 2 hours to avoid bacterial growth.

2. Shift to the container:

Let the curry cool down, then transfer it to an airtight container. Glass containers will be fine for this purpose since they won't absorb flavors or stains from the curry.

3. Refrigerate:

Place the airtight container in the refrigerator. When properly stored, your chicken curry will remain fresh for up to 3 days.

4. Reheating:

Once you are ready to have your curry again, reheat it in a saucepan over medium heat until it reaches a simmer. Stir once in a while; add a splash of water if necessary to achieve the desired consistency. Heat the curry to an internal safe temperature of 165°F (74°C) for serving.

5. Freezing option:

If you want to store the curry for longer, it can be frozen. Use a freezer-safe container and leave some room at the top. Curry will expand when frozen. Frozen curry lasts for up to 3 months. Thaw overnight in the refrigerator before reheating.

The chicken can be cooked in so many ways that it's hard to put a number. However, here are some variations to try:

1. Indian Butter Chicken Recipe:

Creamy tomato-based curry made with tender pieces of chicken that have been yogurt-marinated with spices. The sauce is rich with the presence of butter, cream, and aromatic spices like garam masala.

2. Thai Green Chicken Curry:

A spicy and aromatic Thai curry is made from green chili paste, coconut milk, and Thai basil leaves; sometimes eggplant and bell peppers are added for contrasting texture and flavor.

3. Japanese Chicken Katsu Curry:

This classic curry contains breaded chicken cutlets in panko, then fried and served with a mild, sweet curry sauce. It is most often served with rice and pickled vegetables.

4. Sri Lankan Chicken Curry:

Perhaps one with a more complex flavor profile, roasted spices, coconut milk often denote its presence, and curry leaves. It tends to be much spicier than other Indian curries and can include such additions as pandanus leaves.

5. Jamaican Curry Chicken:

Flavorful Caribbean-style chicken with an ensemble of spices including Jamaican curry powder, thyme, and Scotch Bonnet peppers. It often includes potatoes and is usually served with rice and peas.

The right accompaniments will take your chicken curry from just delicious to an exceptional meal. Here are some classic and creative serving suggestions that go perfectly with the rich flavor of the curry:

1. Rice:

This is the most traditional accompaniment to curry. Options include:

• Basmati rice: Its fragrant aroma and fluffy texture make it the perfect canvas for soaking up the curry sauce.
• Brown rice: Nuttier in flavor and healthier too.
• Coconut rice: Sweetens with a mild flavor that works well with the spices in the curry.

2. Flatbread:

To mop up the curry and sop the sauce:

• Naan: Soft, pillow-like Indian bread, absolutely right for curry.
• Roti: Thinner, more like flatbread, lighter because it is unleavened.
• Paratha: Layered, flaky, giving a richness to the meal.

3. Vegetables:

• Sautéed spinach or kale: Greens up the dish in a healthy way.
• Roasted Cauliflower or Broccoli: Slightly charred, both are great and complement the curry well.

4. Cooling Sides

• Raita: A yogurt-based side that helps to balance the heat of the curry.
• Cucumber Salad: Fresh and crisp, it provides a contrast to the richness of the curry.

5. Chutneys and Pickles

• Mango Chutney: Sweet and pairs so well with the savory curry.
• Lime Pickle: For adding that tangy, spicy kick in each bite.

6. Garnish

• Fresh Cilantro: Sprinkle liberally for added freshness and color.
• Sliced almonds or cashews: these add a nice textural contrast.