Indian Chicken Curry with Tomatoes and Onions
2015-02-20- Cuisine: Indian
- Course: Main Course
- Skill Level: Beginner
- Yield : 1Kg
- Servings : 4
- Prep Time : 20m
- Cook Time : 25m
- Ready In : 45m
Indian chicken curry is simple to make using lots of Tomatoes and lots of Onions is my quick fix for dinner on weeknights. This also is of the best recipes to start with if you are a new cook and love non vegetarian food.
At my mom’s place non vegetarian food was not cooked at home, like several Indian families we always ate Chicken at the restaurants. So soon after marriage when I wanted to cook Chicken all on my own I was completely lost. I decided to go to the vegetable market and picked up juicy and plump red tomatoes, fresh green chillies, lots of onions and fresh ginger and garlic. In the kitchen I let myself be guided by my instincts and came up with this quick and easy version of Indian Chicken curry which proved to be a hit.
Ingredients
- Chicken 1 kg (boneless or in bone cut into 10 pieces)
- OIl 4 tablespoon
- Large Onions very finely chopped 5
- Green Chillies 2 deseeded and chopped finely
- Garlic chopped 4 cloves
- Fresh Ginger Chopped square pieces 1/4 - in (5 mm)
- Coriander powder 1 1/2 teaspoon
- Garam Masala powder 1/2 teaspoon
- Red chilli powder 1 teaspoon
- Chopped tomatoes 5
- Salt to taste
- Chopped coriander leaves to garnish.
Method
Step 1
Make cuts in the flesh of chicken for masala to seep in if you are using chicken in bone. I end up using boneless chicken simply because it's faster to cook.
Step 2
Heat the oil in a heavy pan. Add the chopped green chillies and onion and saute over a medium heat till onion getstranslucent. Add the garlic and ginger and fry for 1 minute.
Step 3
Add the coriander powder and stir.Then add Garam masala and and chilli powder and a tbsp of water fry till the oil floats.
Step 4
Add the chicken and fry it in the masala for about a minute and tip in chopped tomatoes and fry on high for a few more minutes till tomatoes soften a bit. Cover and cook.
Step 5
Keep checking the chicken for doneness, add water if the masala is sticking at the bottom of the pan.
Step 6
Chicken is done when the insides of the thigh of the chicken are no longer pink. Use a knife and a fork to test this.
Step 7
Serve this simple home-style Chicken curry with rice , rotis or on sliced bread.
Trivia
Chicken curry is a common delicacy in South Asia, Southeast Asia, as well as in the Caribbean (where it is usually referred to as “curry chicken”). A typical South Asian curry consists of chicken stewed in an onion and tomato-based sauce, flavoured with ginger, garlic, chili peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, cardamom and so on. Outside South Asia, chicken curry is often made with a pre-made spice mixture known as curry powder. Indian chicken curry has a large amount of regional variation, with many variations on the basic chicken curry recipe. Indian chicken curry typically starts with whole spices, heated in oil. A sauce is then made with onions, ginger, garlic, and tomatoes, and powdered spices. Bone-in pieces of chicken are then added to the sauce, and simmered until cooked through.
Source: Wikipedia
posted by Ben on April 3, 2020
Thanks. It was delicious and not complicated at all. I’ll keep looking through your recipe book for other gems.
posted by Swati Sani on April 3, 2020
Glad you liked my recipe 🙂
posted by eatsjdotcom on October 15, 2017
Hi Swati! Thanks for a great recipe it has helped me on many dinners, so much that I even wrote a blog post about it here: http://eatsj.com/portfolio/indian-chicken-curry/
posted by Swati Sani on October 16, 2017
Hi,
Thanks for the blog post and am happy that you liked my recipe. Keep visiting for more 🙂