Main Dishes

Classic Chicken Curry

by Editorial Staff

Making real chicken curry at home.

Summary

Cook Time1 hour
Total Time1 hour
CourseMain Dish
Servings (Default: 3)

Classic Chicken Curry Ingredients

  • Chicken – 700 Grams (cut into cubes, bones can be used, but skinned)
  • Oil – 1 Art. the spoon
  • Red onion – 1 Piece (cut into cubes)
  • Ginger – 2 Tbsp. spoons (cut thinly)
  • Garlic – 6 Cloves (chopped)
  • Paprika – 1
  • Coriander powder – 2 Tbsp. spoons
  • Turmeric Powder – 0.25 Teaspoon
  • Garam oil – 0.5 Teaspoon
  • Salt – – To taste
  • Tomatoes – 1 Cup (cut into cubes)
  • Mustard seeds – 1 Teaspoon
  • Curry Leaves – 2-4 Pieces
  • Green Chili – 2 Pieces
Classic Chicken Curry

Classic Chicken Curry Instructions

  1. Heat 1 tablespoon of oil in a skillet over medium heat. Add the red onion, ginger, and garlic. Sauté for 3 to 5 minutes until the onion becomes translucent.
  2. Add 2 tablespoons of coriander powder, 0.5 teaspoon of garam masala, 0.25 teaspoon of turmeric powder, and paprika. Stir well to combine.
  3. Cook over low heat for 2 to 3 minutes until the spices become fragrant and darken slightly.
  4. Add the diced tomatoes and salt to taste. Stir well to combine.
  5. Cover the skillet and simmer for 3 to 4 minutes. Remove from heat and cool for 10 to 15 minutes.
  6. Transfer the cooled mixture to a food processor and blend until smooth.
  7. Add 1 tablespoon of oil and the chicken pieces to the same skillet. Stir to coat the chicken with oil.
  8. Cook over medium heat for 5 to 7 minutes, stirring frequently, until the chicken begins to brown on all sides.
  9. Add the blended paste to the browned chicken. Stir well and cook for 3 to 4 minutes over medium heat.
  10. Add 0.5 cup of water and stir well. Bring to a boil, then reduce heat to medium. Cover and cook for 10 to 15 minutes until the chicken reaches an internal temperature of 74 °C / 165 °F and the sauce has thickened.
  11. In a separate skillet, heat 1 teaspoon of oil over medium heat. Add the mustard seeds and cook for 1 minute until they start to pop. Add the curry leaves and green chili, then cook for 1 to 2 minutes until the curry leaves are crispy.
  12. Pour the tempering over the chicken curry and serve with rice.

Bon appetit!

Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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