Chicken Curry is a quick version of Indian style Chicken curry recipe. For this particular recipe, I like to use Chicken breast.Though I have tried the same recipe with other parts of chicken I feel, Chicken breast gives a nice flavor to the curry. This Simple Indian Chicken Curry Recipe needs only a few basic ingredients. I usually make this chicken curry during the Weeknights or weekdays. Such a quick Chicken curry recipe, if we have coconut paste ready then, we need hardly 20 minutes to make the chicken curry. This Chicken Curry recipe is the best option for a busy weeknight dinner.
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Ingredients
- 3 tbsp of oil
- 200 grams of finely chopped onion
- 80 grams of minced tomato
- 2 tsp of ginger paste
- 400 grams of Chicken Breast Pieces(bite size)
- 2 tsp of garlic paste
- A string of curry
- 2 tbsp of chopped coriander leaves
- 3 tbsp of coconut paste
- 1 cup of warm water or normal water
- 1/4 tsp of freshly crushed black pepper powder
Whole spices
- 1 whole cinnamon Stick
- 3 – 4 cloves
- 1/2 star anise
- 3 cardamom
- 1 bay leaf
- 1-small whole green chilli(do not make slit or cut)
Dry Spice Powders
- 1/4 tsp Red chilli Powder
- 1/4 Homemade garam Masala(yet to share the recipe)
- 1/2 coriander Powder
- 1/4 Turmeric Powder
- 1/4 Black pepper powder
Salt :
- 1.25 tsp of Salt or add required salt
Procedure :
1. In a pan add some oil, wholes spices, and green chili then, Heat the pan with until the green chili become pale green. Sometimes green chili and spices may burst so be careful whenever you fry the chili and spices.
2. Add in the finely chopped onion, minced tomato, Salt, curry leaves, and coriander leaves and saute till the onions are golden yellow.
3. Saute the garlic paste and garlic Paste, until the raw smell goes away.
4. Add the dry spice powders and mix well for a second or so.
5. Add the chicken breast pieces, salt and mix well till the chicken color changes to pale.
6. Now, reduce the flame cover the pan with a lid and let the chicken cook for a minute.
7. Open the lid, add the coconut paste and mix well for a second.
8. Add in the warm water and again mix well. At this stage adjust salt and spice level.
9. Maintain the low flame, cover the pan and cook the chicken until soft and juicy. It will take around 4 to 5 minutes over medium-low flame.
10. Finally, sprinkle some freshly crushed black pepper, mix the curry and serve the chicken curry with rice, chapati, dosa or idly.
