Amazing Indian Chicken Curry





Introduction: Amazing Indian Chicken Curry

This is a delectable recipe I appropriated from recipezaar. It is aromatic with a warm the soul kind of spice. Make it in large batches to enjoy over the next few days, the more it sits in all of the spice, the better it gets!

Step 1: Ingredients and Prep

- Anywhere from 1 to 2 lbs boneless, skinless chicken thighs washed and cut into pieces ( size of your choice)
-3 cloves Garlic Minced
-2 1/2 inches minced Fresh Ginger
-2 Medium White Onions finely chopped
-1 can of chick peas
-About 2 Cups Chicken Stock ( Store purchased or Homemade)
-1 Green Pepper Finely sliced sideways
-1 Red Pepper Finely sliced sideways
-3-6 ( depending on your taste) Tblspns Indian Curry
-1 Cinnamon Stick
-1 Heaping Tblspn Garam Masala
-1 Teaspoon Cayenne Pepper

Step 2: To Start

Add a tablespoon or two of canola oil to a large cool pot. On medium heat add the onions and ginger and cook about 8 minutes until onion appears clear.

Add garlic and stir fry another minute or two more.

Add 3 heaping tablespoons curry and sprinkle salt, mix. Even though yellow curry powder seems
mild, the more you add the more you will get that wonderful subtle spice that grows and strengthens as you devour.

Add a bit of the chicken stalk so it covers the bottom inch of the pot and creates an enticingly aromatic curry paste. Bring to a low boil.

Step 3: Toss in Your Fowl

Add the sliced chicken pieces into the pot and allow the heat and the succulent curry to sear both sides until chicken appears white.

*NOTE about the meat: I prefer to use boneless skinless chicken thighs, however you could use a butchered chicken on the bone, drum sticks, breasts, or you could get creative with another type of meat such as a delicate guinea fowl, or even rabbit if you were feeling game that day!

Step 4: Toss in the Veggies

Add chopped peppers on top of the chicken and pour in the remainder of the chicken stock until it just covers the vegetables.

  • NOTE you can use any vegetable or combination of vegetables really : potato, sweet potato, celery eggplant ( the list goes on) etc. or a combination. I use peppers for that subtle sweetness, crunch and for color since the curry is a yellow/brown. For vegetables with a little more starch, use a little more salt and chicken stock, they tend to be more absorbent.

This is your chance to add more curry powder depending on how spicy you want it. Add with garam masala and the cinnamon stick.

Cook on Medium Low for 10-15 minutes, after 10 minutes add cayenne, some salt, and the can of chickpeas-( taste and reevaluate your spice!)

Turn heat to low and cook another 5 minutes. If you wish for your vegetables to be crisp, add within the last 5 minutes.

Step 5: Delicious Curry

Now it is time to dive in! Make sure your vegetables and chicken are not overcooked, taste one last time to make any appropriate spice adjustments.

Turn off heat and serve!

Serve with salad, basmati rice and flat bread such as Naan or pita. Top with a dollop of thick plain yogurt, cilantro or shaved almonds.

Pair the curry with a great lager, the richness of the beer will compliment the complexity of the dish.




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    17 Discussions

    May sound strange but its really good on mashed potatoes, and if you trade the cayenne for sriracha chili sauce I promise you won't be let down!

    1 reply

    Thank you for the compliment! It's so great to know the recipe is similar to the one you received. Sriracha is a staple condiment in my life, that's an awesome suggestion I will definitely use that next time, thanks!

    Hey! I made this one for dinner last night~ I've had this bag of curry powder that I've never used yet... Ah, I'm totally addicted now to this taste now. It was easy to make and delicious. Thanks!

    1 reply

    Thank You Kumiko! That makes me so happy you liked it, the taste does get addictive too ;)

    It makes me happy to see a REAL curry recipe. While I was in Iraq there was an Indian crew that worked in the hospital with us. I'd trade them bags of popcorn and goldfish crackers for spicy curry. This recipe is very similar to the one I recieved from a member of the crew. Great Job!!

    I concur with nickyjez..I'm amazed that the Brooklyn Lager hasn't jumped out of that horrible glass. The recipe looks great should try making "dirty rice" sometime...I use ground turkey in mine.

    What can I say, I was born in Boston. I may or may not have done that on purpose though:) Thanks for the rec, I'll have to try the dirty rice!

    Mmmmm scrumptious curry! I'll be making some this weekend for sure. The cucumber salad on the side really makes the meal! My mouth is watering in anticipation.

    Curry is the fact I am having some tonight!!! I really love Baigan Bhartha, chicken tikka-masala, and Alu chole. I have a fine Indian restaurant near, me and I love it. Oh yea, and garlic naan to top it off! Nice Instructable!

    1 reply

    Thanks! I am also a huge fan of Vindaloo; though I have made it before it hasn't been as good as that from a restaurant, I'll have to research more vindaloo recipes. I agree with you though, especially on the garlic naan, the more garlic the better!

    Did you rotate the images in Preview on MacOS and then upload them? We seem to have an issue dealing with the rotation information Preview generates.

    2 replies

    Thank you! Though I didnt, this is how they loaded so wasn't too sure if I could make adjustments. Any suggestions?