EASY CHICKEN CURRY

SIMPLE CHICKEN CURRY RECIPE WITH SKINLESS CHICKEN THIGHS.

A simple chicken curry. Indian spices and mustard oil make this an authentically delicious curry. Skinless and boneless chicken thighs make this a quicker cook friendlier for families. Ready in 30 minutes.

Tips for making our delicious chicken curry recipe >

RECIPE DETAILS

Serves: 4 with rice and dal.
Cooking time: 30 minutes (plus 5 minutes prep time).
Dietary Style: Gluten Free.

INGREDIENTS

PRODUCE TO PREP

• 4 chicken thighs, chopped into six chunks

TO BEGIN THE COOK

• 2 tbsp mustard oil
• 2 tbsp yoghurt
• 1 tbsp ghee
• 1 cinnamon quill
• 2 star anise
• 2 black cardamom pods, husks cracked
• 2 clove buds
• .5 tsp fine pink salt
• .5 tsp fine white lake salt
• .5 tsp fine white sea salt

FOR THE MASALA

• 2 tomatoes, diced
• .5 tsp turmeric powder
• 2/3 tsp Kashmiri chilli powder
• 1 tsp fennel seed
• 2 tsp cumin seed
• .5 tsp cumin powder
• 1 tsp ginger powder
• 2 tsp fennel powder
• 1/3 cinnamon powder

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METHOD

How to make our chicken curry recipe.

STEP 1

I cook this dish in my heavy-based cast iron kadai. If you do have a heavy wok-style dish, this is best. Otherwise a heavy-bottomed pot will work well. Check out the video to see what I use. I bought it in a kitchen store for $60 in the camping section.

STEP 2

Before you start cooking, compile all of the spices in the list FOR THE MASALA and set in a small bowl on the stovetop.

STEP 3

Now it comes time to cook. Start with the fats in the pot / kadai / wok and add all of the whole spice and the salts. Do this on high heat, and move the spice and salts through the fats until the yoghurt curdles. This should take a few minutes. At this point, add the chopped chicken thighs. Take a look at the video to see how I stir the chicken. It’s not constant. It’s not circular. I let the chicken catch a bit, and then move it through the base masala with a few motions. Let sit. And then do it again. You want to cook the chicken like this on high heat for around five minutes, but not too much longer. You don’t want it to be overcooked and hard.

STEP 4

At this point, add the diced tomato. This will deglaze the kadai / wok / pot and drive some steam and heat into the chicken, helping to keep it tender. Let it cook like this—still on high heat—for two minutes before adding in the dried spices pre-gathered in the bowl by the stove. This is the bulk of the masala.

STEP 5

Cook this through for a further five minutes, or until the tomato and masala forms a thick-ish, rich slurry. Check a piece of chicken, one of the bigger pieces, and if that is cooked through, it’s time to serve with rice and chapatti. As a last note: if you do want to add some vegetables, go for peas, green beans, or thinly sliced cabbage.

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CHICKEN CURRY TIPS

What is mustard oil? Can I replace it?

Mustard oil is made from pressed mustard seeds and is commonly used across India. It can be bought at Asian grocers, or replaced with vegetable oil—this oil swap will make the chicken curry less richly spiced.

Can I use chicken breast instead of chicken thighs?

I don’t recommend it. Chicken breast protein is not as tender as thigh, has no fat, and tends to tighten and toughen when cooked at the higher temperatures that this curry is cooked at.

What should I serve with my chicken curry?

A chicken curry like this is delicious served with paratha or naan. It is suited to a simple yellow dal, and a fresh cut or pickled salad of cucumber, carrot, and onion seasoned with salt and dredged in a squeeze of lime or lemon.

Is it ok if the yogurt splits when I’m cooking?

Yes. The yogurt is supposed to split. The splitting yogurt creates a browning crust on the chicken thigh, and adds to the rich finish of the dish. It is a traditional method of cooking yogurt commonly seen in Kashmiri Hindu cooking.

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