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Chicken Curry Recipe

Name: Cafe Jote - Authentic Ethiopian Coffee and Cuisines CHICKEN CURRY Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.2 kg bone-in chicken pieces (thighs or drumsticks) or boneless chicken, cut into chunks; 0.5 cups plain yogurt (for marinade); 4 cloves garlic, minced; 1 tbs fresh ginger, grated; 1 tsp turmeric; 1 tsp kosher salt (for marinade); 3 tbs vegetable oil or ghee; 1 large yellow onion, finely chopped; 3 cloves garlic, minced; 1 tbs fresh ginger, grated; 1 each green chilies (optional), slit; 1 tbs tomato paste; 400 ml canned crushed tomatoes; 250 ml water or low-sodium chicken broth; 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp paprika (sweet); 1 tsp garam masala; 0.5 tsp red chili powder or cayenne (adjust to heat preference); 0.25 tsp ground fenugreek (optional); 1.5 tsp kosher salt (or to taste); 0.5 tsp black pepper; 0.25 cups fresh cilantro, chopped; 1 tbs fresh lemon juice; 120 ml heavy cream or coconut milk (optional, for creamier curry)

Inspired by Cafe Jote - Authentic Ethiopian Coffee and Cuisine

Time1h 15m

Serves4

Make Chicken Curry Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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For the chicken and marinade

2 2/3 lb (1.2 kg) bone-in chicken pieces (thighs or drumsticks) or boneless chicken, cut into chunks

1/2 cups plain yogurt (for marinade)

4 cloves Garlic, minced

1 tbs Fresh ginger, grated

1 tsp turmeric

1 tsp kosher salt (for marinade)

Aromatics and base

3 tbs vegetable oil or ghee

1 large yellow onion, finely chopped

3 cloves Garlic, minced

1 tbs Fresh ginger, grated

1 each green chilies (optional), slit

1 tbs tomato paste

1 2/3 cup (400 ml) canned crushed tomatoes

1.06 cup (250 ml) water or low-sodium chicken broth

Spices

1 tsp Ground coriander

1 tsp Ground cumin

1 tsp paprika (sweet)

1 tsp Garam masala

1/2 tsp red chili powder or cayenne (adjust to heat preference)

1/4 tsp ground fenugreek (optional)

1 1/2 tsp kosher salt (or to taste)

1/2 tsp black pepper

Finishing

1/4 cups Fresh cilantro, chopped

1 tbs fresh lemon juice

1/2 cup (120 ml) heavy cream or coconut milk (optional, for creamier curry)

Method

For the chicken and marinade

Marinate the chicken

In a large bowl combine yogurt, minced garlic (4 cloves), grated ginger (1 tbs), turmeric, and 1 tsp salt. Add the chicken pieces and mix to coat. Cover and refrigerate for at least 30 minutes — preferably 1–2 hours (up to overnight).

Aromatics and base

Prepare ingredients

Remove marinated chicken from the fridge 15 minutes before cooking to take the chill off. Finely chop the onion, mince remaining garlic and grate remaining ginger. Open canned tomatoes and measure broth or water.

Saute aromatics

Heat oil or ghee in a large heavy skillet or Dutch oven over medium heat until shimmering. Add the chopped onion and a pinch of salt; cook 7–9 minutes, stirring occasionally, until soft and beginning to brown.

Add garlic, ginger and tomato paste

Add the remaining minced garlic (3 cloves), grated ginger (1 tbs) and slit green chili if using; sauté 1–2 minutes until fragrant. Stir in tomato paste and cook 1 minute to remove raw flavour.

Add crushed tomatoes and liquid

Pour in the crushed tomatoes and 250 ml water or broth, scraping up any browned bits. Bring to a gentle simmer.

Spices

Bloom the spices

Stir in ground coriander, cumin, paprika, red chili powder, ground fenugreek (if using), 1.5 tsp salt and black pepper into the simmering tomato base. Simmer uncovered 4–5 minutes so flavors meld and sauce thickens slightly.

Add marinated chicken

Add the marinated chicken (including any remaining marinade) to the pot, nestling pieces into the sauce. Bring back to a gentle simmer, then reduce heat to low, cover partially and simmer 20–25 minutes for boneless or 30–35 minutes for bone-in, until chicken is cooked through and tender (internal temp 75°C / 165°F for pieces). Stir occasionally and check liquid level — add up to 100 ml water if too thick.

Finishing

Finish the curry

Once chicken is cooked, stir in garam masala and the heavy cream or coconut milk if using. Simmer uncovered 2–3 minutes to combine and warm through. Taste and adjust salt and heat; add lemon juice and chopped cilantro. Stir and remove from heat.

Let the curry rest 5 minutes before serving so flavors meld. Serve hot with steamed rice, naan, or roti.