Store-bought options have nothing on this homemade curry recipe!
How to Cook Indian
Published by Stewart, Tabori and Chang
Editor's Note: If you are looking for an easy way to make yummy chicken curry, you'll love this recipe from Sanjeev Kapoor. This curry recipe is a traditional Indian dish that will take under an hour to cook. Serve it up with some rice to round out your meal. Skip store-bought curry and learn to make your own. You won't be disappointed by it's fresh taste. Plus, when you make your own curry at home, you can adjust the spices to tastes, personalizing it to your flavor palatte. While the ingridient list might look intimidating, most of it consists of spices you already have in your cupboard.
You will find this curry at practically all the dhabas (roadside eateries) in North India. Economical and tasty, this dish gives you a taste of simple Punjabi home cooking. Serve it with steamed rice, parathas , or naan.
Preparation Time10 min
Cooking Time40 min
Total Timeunder 1 hour
One Pot MealYes
Recipe CourseMain Course
Dietary ConsiderationEgg-free, Gluten-free, Halal, Lactose-free, Peanut Free, Soy Free, Tree Nut Free
Taste and TextureCreamy, Savory, Spiced
- 1 (1¾-pound/800-gram) chicken, skinned and cut into 12 pieces
- ¼ cup (50 ml) vegetable oil
- 1-inch (2½-cm) cinnamon stick
- 4 or 5 cloves
- 4 or 5 green cardamom pods
- 4 medium red onions, grated
- 1 tablespoon fresh ginger paste
- 1 tablespoon fresh garlic paste
- ½ teaspoon ground turmeric
- 1½ tablespoons ground coriander
- 1½ teaspoons ground roasted cumin (see Notes)
- 1 teaspoon red chile powder
- 4 medium tomatoes, puréed
- 1½ teaspoons table salt
- 1 teaspoon garam masala
- 1 tablespoon chopped fresh cilantro
Trim the excess fat from the chicken and put the pieces in a large bowl.
Place a medium nonstick saucepan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the cinnamon, cloves, and cardamom, and sauté for 1 minute. When the spices change color and are fragrant, add the onions and sauté for 3 to 4 minutes or until golden brown. Add the ginger paste and garlic paste, and sauté for 2 to 3 minutes, stirring continuously.
Add the turmeric, coriander, cumin, and chile powder. Stir well.
Add the tomatoes and sauté for 3 to 4 minutes, stirring continuously. Cook for 7 to 8 minutes or until the oil comes to the top.
Add the chicken and salt, and stir. Increase the heat to high and sauté for 5 minutes or until the chicken pieces are well coated with the sauce. Add 1½ cups (300 ml) water and bring to a boil. Lower the heat to low, cover, and cook for 10 minutes or until the chicken is cooked through.
Transfer to a serving bowl. Sprinkle with the garam masala and garnish with the cilantro. Serve hot.
Ground Roasted Cumin
This is an excellent topping for raitas (yogurt sauces) or chaats. Makes 6 tablespoons (30 grams). You need: 4½ tablespoons cumin seeds
Place a small nonstick sauté pan over medium heat. Add the cumin and dry-roast until lightly colored. Set aside to cool completely.
Transfer to a spice grinder and grind to a fine powder.
Store in an airtight container.
More Curry Recipes from Cookstr
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3. Slow-Cooked Lamb with Spinach Curry
4. Vegetable Curry
5. Black Chickepea Curry
6. Seafood Curry
7. Red Curry Shrimp with Pineapple
8. Southern Indian Vegetable Curry with Curry Leaves
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2011 Sanjeev Kapoor
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