Homestyle Chicken Curry

Homestyle Chicken Curry

This ain't your fancy takeout curry – it's my Homestyle Chicken Curry, made with love . 

It's easy on the weeknights, healthy enough for you to feel good about, and perfect for those nights you want to impress your crew. Now,who doesn't love that?

Plus, it's ready in 30 minutes and uses ingredients you probably already have on hand. Double the batch and freeze half for another quick and delicious meal later.

If you make these, do remember to tag me @Kanikas_Kitchen. I would like to see what you create!

About Me

I am Kanika and thanks for stopping by.

As you browse through, you will find recipes that are quick to make, achievable, healthy and made with simple and low cost ingredients and more importantly that, you will love to cook!

Take a look and feel free to get in touch if you want to work with me or simply say Hi!!!

About me

Ingredients

  • 1 tbsp Ghee or Avocado Oil or Oil of your choice
  • 1 tsp Cumin seeds
  • 1 bay leaf
  • 1/2 inch cinnamon
  • 1/2 kg Boneless Chicken Thigh
  • 1 large Onion finely chopped
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp chilli powder
  • 1 tsp Curry powder
  • 2 large tomatoes chopped
  • salt
  • 2 tbsp chopped coriander
  • 1/4 cup Coconut Milk

Method

  • In a large, deep pan, heat your chosen oil or ghee over medium heat.
  • Add the bay leaf, cinnamon stick, and cumin seeds. Cook for a minute until fragrant.
  • Add the chopped onions and cook, stirring occasionally, for about 10 minutes until softened and golden brown.
  • Add all the dry spices (turmeric, coriander, chili, and curry powder) and cook for another minute, stirring constantly to release the flavors. If needed, add a splash of water to prevent burning.
  • Stir in the chopped tomatoes and cook until they soften and release their juices, about 5 minutes.
  • Increase the heat slightly and add the chicken pieces. Cook for 1-2 minutes, stirring occasionally, to brown the chicken.
  • Reduce heat to low, cover the pan, and simmer for 15-20 minutes, or until the chicken is cooked through.
  • Stir in the chopped coriander leaves and coconut milk. Cook for an additional 3-4 minutes to allow the flavours to blend.
  • Garnish with additional fresh coriander leaves (optional) and serve hot with naan bread or rice.
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