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Authentic chicken curry in an orange bowl

Authentic Chicken Curry

Course: Indian Chicken
Cuisine: Indian
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6 people
Calories: 280kcal
Author: Kris Longwell
This Authentic Chicken Curry is so comforting and satisfying. The heat level is not intense at all. I just love making the curry from scratch. It's not difficult, and makes all the difference in the world. A perfect weeknight meal, or even a special dinner party dish (you can easily double the recipe if feeding a crowd).
Print Recipe

Ingredients

  • 2 teaspoon corainder seeds
  • 2 teaspoon cumin seeds
  • 1 tablespoon ground turmeric
  • Kosher salt and freshly ground black pepper
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon curry powder
  • 2 tablespoon olive oil
  • 1 yellow onion chopped
  • 2 tablespoon unsalted butter
  • 3 garlic cloves minced
  • 1 tablespoon ginger finely chopped, or grated
  • 1 teaspoon fresh jalapenos ribs and seeds removed, finely chopped
  • 2 bay leaves
  • 2 star anise*
  • 1 lb boneless skinless chicken thighs, cut into 1-inch bite-size pieces
  • 2 medium tomatoes cored, seeded, and roughly chopped
  • ½ cup unsweetened coconut milk^
  • Juice of one lemon
  • ¼ cup unsalted roasted cashews roughly chopped, for topping the dish
  • 1 tablespoon fresh cilantro chopped, for topping the dish
  • Prepared Basmati rice for serving (see recipe below)
  • *Available at many supermarkets or specialty gourmet markets, or at Asian markets

Instructions

  • Toast the coriander and cumin seeds in a medium skillet over medium-high heat until they start to crackle, about 3 minutes.
  • Use a spice grinder, or a coffee bean grinder, and grind the toasted seeds.
  • In a large bowl, stir together the ground seeds, turmeric, ½ teaspoon salt and pepper (each), cayenne pepper, curry powder, and oil and mix well to form a paste.
  • Add the chicken to the bowl and stir to coat evenly.
  • Cover and refrigerate for at least 1 hour, or overnight.
  • In a saute pan, over high heat, melt the butter.
  • Add the onion and saute until soft, about 4 minutes.
  • Add the garlic, ginger, jalapeño peppers, bay leaves and star anise and continue to saute until the onion is lightly golden, about 5 - 7 minutes.
  • Add the chicken and cook until opaque, about 5 minutes
  • Add the tomatoes and cook, stirring occasionally, until they soften, about 2 minutes.
  • Stir in the coconut milk and ½ teaspoon salt and bring to a gentle boil.
  • Reduce the heat to low, simmer until the chicken is very tender, about 20 minutes.
  • Stir in the lemon juice and simmer for 5 minutes longer.
  • Remove the star anise and bay leaves, and discard.
  • Transfer to serving bowl, and top with cashews and cilantro.
  • Serve with basmati rice (recipe below)

HOW TO MAKE PERFECT BASMATTI RICE

  • Place 1 cup of basmati rice in a large bowl and fill with room temp water. Swirl your hand through the water and the rice for about 1 minute, the rice water will get cloudy. Then carefully pour off the water, taking care not to lose any rice. Repeat this washing process until the water runs clear, usually about 3 or 4 times. (this step is very important!)
  • Fill up the bowl 1 more time and let the rice soak for 30 minutes.
  • Drain the rice.
  • Fill a medium saucepan with 1 ¾ cups water, a pinch of salt, and bring to a boil.
  • Add the rice, stir, and wait until the water comes back to a full boil. When it does, turn the heat down as low as it can go,and then cover.
  • Cook for 15 minutes.
  • Fluff with fork.
  • *Technique and recipe courtesy of Aarti Sequeira.

Video

Nutrition

Calories: 280kcal