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Classic Chicken Curry

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Every family has their own unique way of making chicken curry – here is our family’s basic recipe. This aromatic chicken curry is full of flavors. Instead of using the traditional coconut, we’re using ground almonds which add a creamy texture to the curry. The sweetness of almonds perfectly balances with spices. And as a plus, the garlic, ginger, and turmeric used in the recipe have anti-inflammatory values.

This classic curry is ideal for family dinners or a dinner party.  Serve it with our spinach raita as a side and you will have a nutritious and balanced meal.

Classic Chicken Curry

For Indian food lovers, this is a must-try recipe. We can assure you that this curry's homemade flavor will be irresistible and make you forget chicken tikka masala or butter chicken.
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Course Main Course
Servings 4 people

Ingredients
  

  • 1 lb skinless chicken breast cut into 1 ½ in pieces
  • 2 serrano peppers
  • 5 cloves garlic peeled
  • 1 in ginger peeled
  • 4 almonds raw
  • 1 tsp turmeric powder
  • 5 tbsp olive oil
  • 1 cup red onions finely chopped
  • ½ tsp cumin powder
  • 2 tsp red chili powder
  • ½ tsp coriander powder
  • 1 tomato medium, puréed
  • 1 cup water
  • 1 tsp garam masala
  • ½ cup cilantro chopped
  • salt to taste

Instructions
 

  • Rinse the chicken under running water and place it on a plate. Pat dry the chicken with a paper towel before cutting it into 1½ in pieces and then place it in a mixing bowl.
  • Blend the Serrano peppers, garlic, ginger, and almonds to a paste with a little water.
  • Add the blended spices along with salt and the turmeric powder to chicken pieces and mix well. Set the chicken aside for at least thirty minutes.
  • Heat the oil in a heavy bottom pan on medium-high heat. Add the onions to the hot oil and sauté them until they are soft. Add the cumin powder, red chili powder, and coriander powder and continue to sauté for two more minutes. Add the pureed tomatoes and continue to sauté until the spice mixture is soft and releases oil around it. Adjust the heat while sautéing the spices to prevent them from burning.
  • Add the marinated chicken pieces to the sautéed spices and turn them with the spatula until the pieces are coated with the spices.Adjust the heat and continue to sauté the chicken pieces until the raw fragrance of garlic and ginger goes away. It should take about 5-7 minutes.
  • Add water to the chicken and stir well. Bring the chicken curry to a boil and let it simmer for eight more minutes.
  • Add the garam masala to the curry and mix it well. Let the curry simmer for one more minute and turn the heat off.
  • Garnish with cilantro and serve it hot over steamed rice or naan.

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