Today, I bring you another curry recipe, and this one is probably the easiest of them all. Most of all, we love this easy chicken curry! It’s probably the one my kids can never get enough of because it’s so rich and creamy. And if you ask my kids what they want for lunch, they’ll usually say – chicken curry with rice or chicken curry with chapati. To fully appreciate the diverse flavors of Indian curries it is important to understand the origins and the ingredients of the dish. Indian curry has it roots in the diverse cuisines of India, which each region of the country developing a unique combination of spices and ingredients. Most Indian curries are typically made with a blend of aromatic spices such as cumin, coriander, garam masala which are used in a variety of combinations depending on the region and recipe. Today, we are using a north-Indian-inspired chicken curry made with a wonderfully aromatic blend of spices.
Step-by-step: How to make an easy chicken curry
Curry paste – Add all curry paste ingredients to a food processor and blend until smooth. Set asidePro tip – if using a small blender do this in batches. Also, make sure to cut large pieces to encourage a smooth paste. Saute paste – In a large skillet or pan over medium heat, add the oil and ground curry paste. Cook for about 2 minutes until fragrant. If necessary add a few tablespoons of water to prevent the spices from burning.Pro tip– I add a few tablespoons of water to clean the blender and add it to the pan, this prevents the spices from burning.
Tomatoes – Next, add the chopped tomatoes and tomato paste. Cook another 2 minute Chicken – Add the chicken pieces and saute for 2 minutes more or until the chicken is well coated in all the masala. Add 1 cup water or chicken broth and combine well. Bring to a boil on medium-high heat. Simmer – Cover the pot and cook on medium heat for about 8 to 10 minutes or until the chicken is cooked.|Pro tip – if you use chicken breast it should be done in about 6 to 8 minutes, boneless chicken thighs or legs will take about 10 to 12 minutes.
Acid – Finally, add sour cream (or yogurt) and lemon juice. Simmer another 2 minutes. Taste and adjust seasoning and consistency.Pro tip – if serving chicken curry with rice you may want to have some gravy so add a little water and bring to a boil. If serving chicken curry with chapati a thicker consistency is preferable. Sprinkle with more chopped cilantro before you serve.
Frequently asked questions
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