There are very few dishes which are as satisfying as a chicken curry cooked Indian style. This classic Indian dish to absolutely delicious and is a household favourite since its filling and heavy on protein. I prepare a large batch of this dish at once a month and keep having it for a few weeks. If you workout often then this dish is a perfect lunch or dinner option because it is full of nutrients. Also, the addition of Indian spices makes this dish anti-inflammatory and a great dish if you have a cold or a cough. The heat from the spices will clear your sinuses and make you feel better. Now that being said, this dish can also be a bit heavy so have it for lunch, ideally. But then again, you can splurge once a while. So, are you ready to cook?
You Will Need:
- 1-kilo chicken cut with skin cut into pieces
- 3 large onions sliced thinly
- 1 large tbsp of ginger garlic paste
- 3 large homemade tomato puree
- 1 tsp of chili powder, turmeric, salt
- A mixture of bay leaves, cardamom, cloves and 2 sticks of cinnamon
- Oil for cooking.
- Chopped coriander leaves for garnish
- Salt as per taste
Learn how to make homemade ginger galric paste here.
I recommend Mustard oil for preparing this dish since it adds a strong flavour and is loaded with rich amounts of monounsaturated and polyunsaturated fatty acids (MUFA and PUFA) as well as omega-3 and omega-6 fatty acids. You can also use olive oil or vegetable oil. As for the chicken, I always use chicken with skin because it retains the moistness of the meat and I absolutely love chicken with skin! It’s delicious!
Marinade The Chicken
Take a large bowl and mix all the ingredients together with salt and oil. Ensure that each piece of chicken is covered with enough spices. Let it rest for 1 hour.
If you are in a hurry, then skip the marination part and cook directly but since this is a slow-cooked version, marinating the chicken will ensure that the flavours have seeped into each piece and the result will be fantastic!
Cook The Chicken
Heat a deep pan and add the oil. Then add the bay leaves, cardamom, cloves and 2 sticks of cinnamon and saute for 1 minute. Then add the onions and fry until soft. Now, add the chicken and cook for 7/8 minutes by turning the chicken with a heavy spatula often. Once the chicken is slightly cooked, add 2 cups of water into the bowl which contained the marinated chicken. Mix the leftover spices with the water thoroughly and add the water to the chicken. Mix well.
Lower the heat to low flame, cover the of the pan and let it simmer for 45 minutes. Now here’s the deal, I always add small chunks of potatoes to the chicken curry because I love potatoes. And the curry tastes better with potatoes but frankly, it’s a personal taste. Feel free to skip the potatoes if you feel that it will be too much.
After 45 Minutes
After 45 minutes, remove the lid and let the steam out. Mix well and garnish with the chopped coriander leaves. Your slow cooked Indian chicken curry is ready.
Looks beautiful, doesn’t it? It tastes even better, trust me. You can have this dish with some hot brown rice, wild rice or just any kind of rice. If you are wondering if eating rice will make you fat, then you need to calm down because it wont. It can be also consumed with roti or naan. If you have leftover, keep it in the fridge and take it for lunch to work to just have it the next day for dinner. This dish retains its flavour for a long time so enjoy! You should also checkout the Super Spicy Chilly Chicken recipe.
You need a good deep pan to prepare this dish and I recommend the Dutch Oven By Le Cruset. Its an investment you must make if you love to cook and you won’t regret it cause it will last you for years.