How to make a simple Indian chicken curry using our Chicken Spice Mix to get all the flavour into your dish that your family will love. This is a great guide for beginners or anyone new to cooking curries. This dish not only tastes delicious but the chicken comes out flavourful soft, juicy.
So this is my mums recipe, which was probably passed down through the generations with a few tweaks here and there. A good chicken curry is a wonderful comfort food that always will remind, at least me, of home.
My mum always encouraged my brother and I know to learn how to cook. She always wanted us to be able to make the dishes we love even if we are living on our own. I am very thankful that some of these recipes are engraved in my brain. Although every now and then, both my brother and I, will call her for a recipe that we have not made in ages because our favourite food, is mums food.
The Chicken Curry Spice
So the Chicken Spice mix is simple spices, that were dried, roasted and ground to get the best flavours out of the ingredients. The ingredients were then blended to the perfect ratio to enhance the flavour profile. The aromas that come through from the mix will have your mouth watering for that chicken curry.
As with most people, everyone’s heat levels are different that is why we have not added any masala into the spice mix. This way you can get you masala at your local store that suits your heat level. The curry powder/masala is what brings the heat and a deeper flavour to your curry.
You can use either chicken on the bone or chicken breasts cut into pieces. I would suggest chicken on the bone as the juices from the bone seeps into the curry enhancing its flavour as well as thickens the gravy. Traditional whole chicken cut into pieces equal size pieces.
What do you serve with Chicken Curry?
- Chicken Curry is delicious when served over Jasmine or Basmati rice or with warm rotis or naan bread. To keep things fresh and tasty, having a side dish of any of the below uplifts your dish with a freshness of vegetables.
- Sambals – Diced tomato, onion and cilantro mixed together in a bowl seasoned with salt, pepper and a teaspoon of white vinegar.
- Raita – Cucumber diced into small pieces added to yoghurt with a 1/4 teaspoon garam masala and salt to taste.
- Tomato Slices – fresh tomato slices sprinkled with salt and pepper.
- Wedding Salad – 3 or 4 grated carrots placed in a bowl. Topped with thin slices of onion and fresh cucumber slices, a quarter of each. In a glass, fill a quarter of the glass with white vinegar, 2 teaspoons of sugar, half teaspoon of salt and half teaspoon of pepper. Mix until combined and the sugar has dissolved. Pour evenly over the vegetables.
Indian Chicken Curry
- ½-1 kg Chicken pieces preferalby with the bone
- 2 tbsp Oil
- 1 large Onion
- 1 medium cinnamon stick
- 4 cloves
- 3 tsp Chicken Curry Spice
- ½ tsp Tumeric
- 3 tsp Masala add more if you like it hotter
- 1 tbsp Ginger and garlic paste
- 1 medium tomatoes diced
- 1 tsp Salt
- 1 cup water
- 1 tbsp Cilantro for garnish
- 4 medium sized potatoes but into quaters. Optional
- ⅓ cup Frozen Peas Optional
- Heat oil in a large pot. Saute onions, cloves and cinamon stick in oil until onions become transllucent and brown on the edges.
- Add in ginger and garlic and saute for about a minute until you get a nice aroma. Keep stirring so that it does not burn.
- Then add the Tumeric, Chicken curry Spice and masala. Let the spices saute for a minute or two while stirring continuously. This may seem a bit dry but this process brings out the flavour in your spices. Add a little water if need be so that the spices can cook.
- Add in the chicken pieces and stir into the spices so that the chicken is lightly coated.Then add in the water and salt. Stir and let simmer on medium heat.
- After about 20 minutes, add the tomatoes and let simmer.
- Optional: If you would like to add potatoes or peas, add this at the same time you add the tomotoes.
- Let the curry simmer until tomatoes have dissolved into the curry, about 20 minutes. You can let the curry simmer for longer on a lower heat while stirring occasionally. The longer it cooks the better the taste.
- If you added potatoes, once your potatoes are soft your curry is done.
- Add fresh ciantro to the top of your curry before serving.
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