Go Back
Homemade Chicken Curry Recipe photo
Print Recipe Save it for later

Chicken Curry Recipe

A fragrant, home-style chicken curry made with toasted whole spices, caramelized onions, and a thick tomato-based sauce.
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Servings: 8 servings

Ingredients

  • 3 tablespoons neutral-flavored oil
  • 8-10 pods green cardamom
  • 3 pieces cinnamon stick broken
  • 2 tablespoons coriander seeds cracked
  • 1 tablespoon cloves
  • 1 1/2 tablespoons black peppercorns cracked
  • 2 red onions peeled and thinly sliced
  • 8 cloves garlic finely minced
  • 2 teaspoons fresh ginger peeled and finely minced
  • 1 1/2 tablespoons turmeric
  • 1 tablespoon ground coriander
  • 1 1/2 tablespoons ground cumin
  • 1 1/2 tablespoons chili powder
  • 8 vine-ripe tomatoes roughly chopped (or about 5 cups roughly pureed)
  • coarse salt to taste
  • 3 tablespoons neutral-flavored oil for cooking chicken
  • 3 pounds boneless skinless chicken breasts cubed
  • coarse salt to taste
  • 1/4 cup fresh cilantro finely minced

Instructions

  • Heat 3 tablespoons neutral oil in a saucepot over medium-low heat. Add the cardamom pods, broken cinnamon, cracked coriander seeds, cloves, and cracked peppercorns and toast, stirring, for 3–4 minutes until aromatic.
  • Optional: remove the whole toasted spices and grind them in a mortar and pestle, then return the ground spices to the pot if you prefer no large pieces in the sauce.
  • Add the sliced red onions to the spiced oil and cook, stirring frequently, until very soft and dark brown, about 30 minutes.
  • Stir in the minced garlic and ginger and cook for 2–3 minutes until fragrant.
  • Add the turmeric, ground coriander, ground cumin, and chili powder and cook over low heat for 2–3 minutes, stirring to toast the spices briefly.
  • Pour in the chopped (or roughly pureed) tomatoes, bring to a simmer, and cook over medium heat, stirring occasionally, until the mixture reduces and becomes thick like a paste, about 20–25 minutes. Season the sauce with coarse salt to taste.
  • Meanwhile, heat 3 tablespoons neutral oil in a large frying pan over high heat until lightly smoking. Add the cubed chicken in a single layer and cook, turning as needed, 7–9 minutes until lightly browned and cooked through. Season the chicken with coarse salt.
  • Add the cooked chicken to the tomato-spice sauce, stir to combine, and simmer over medium heat for a few minutes to meld flavors.
  • Stir in the minced fresh cilantro, adjust seasoning, and serve.

Equipment

  • saucepot
  • large frying pan
  • Spoon
  • Knife
  • Cutting Board
  • mortar and pestle (optional)

Notes

  • You can grind toasted whole spices if you prefer no large pieces in the sauce.
  • The chicken browns before adding to the sauce to enhance flavor.
  • Use chopped, minced, or roughly pureed tomatoes depending on desired texture.
  • This curry is commonly served with long-grain rice or bread.
  • Whole toasted spices will break down during long cooking, but may leave small pieces.