Indian curry chicken recipe

Simply cook this very easy authentic Indian curry chicken recipe so you will enjoy a delicious dish after little work and minimal dishes.

When you want this dish to be completely authentic, use a mortar and pestle. When you are a busy cook, buy all means save time and use a blender in stead of grinding the ingredients manually.

The secret to get this dish as delicious as it is, lies in the extra 1 hour of marinating your chicken pieces. You could do without, but the endresult will clearly be different.

Indian curry chicken recipe ingredients

• 1.75 pound (800gr) boneless chicken thighs, skin removed
• 1 ripe tomato, cut into pieces
• 1/2 teaspoon (sea)salt
• 1/2 teaspoon ground black pepper
• 3 tablespoons oil
• 2 cups (about half a liter – 470 ml) coconut milk (can be replaced with normal milk, but of course that too gives a different taste)
• optional: 7 ounce (200gr) long beans, cut into about 2 inch (4-5cm) lengths

Spicemixture (A):

• 1 tablespoon mustard seeds
• 1/4 teaspoon fenugreek
• 2 sprigs curry leaves (use the leaves only, not the stems)
• a good 3 oz (100 gr) onions, halved and sliced thinly
• 1 tablespoon grated fresh ginger
• 2 red chilies, seeded and sliced
• 2 green chilies, seeded and sliced

Spicemixture (B):

• 1 tablespoon ground coriander (ketumbar) powder
• 3 tablespoons chili paste
• 1 tablespoon curry powder (for meat and chicken, we love the brand Baba in Malaysia, but choose your own preference)
• 1/2 teaspoon ground turmeric

Seasoning:

• 1/2 teaspoon (sea)salt or to taste
• 1/4 teaspoon sugar or to taste
• 1 teaspoon chicken stock granules
• juice of 1 lime

Garnish (optional):

• fresh green herbs
• long red fresh chili

How to make a delicous authentic Indian curry chicken in 4 steps

1. Marinate chicken with salt, ground black pepper and tomato. Set aside for an hour.
2. Heat oil in a pot, fry ingredients (A) until fragrant and onions are lightly browned.
3. Mix in ingredients (B) and continue to stir until well blended. Add chicken and coconut milk. Cook covered at a gentle boil for 25-30 minutes.
4. Take off the lid of the pot and put in the long beans. Continue to simmer until beans are just cooked. Add seasoning to taste, (garnish with fresh green herbs – optional) and dish out to serve.