Curry Chicken Recipe

Prepare aromatics and vegetables

Peel and finely chop the onion. Peel and grate or mince the ginger. Mince the garlic. Cut potatoes into 2.5 cm (1-inch) chunks; rinse and pat dry. Core, seed and cut the green pepper into 2–3 cm pieces. If using fresh chilli, slice thinly.

Season the chicken

Pat the chicken pieces dry with paper towels. Season all over with 1 tsp of the salt and 1/4 tsp of the black pepper. Set aside for 10 minutes while you heat the pan.

Brown the chicken

Heat a large heavy-bottomed pot or deep skillet over medium-high heat. Add 2 tbs of vegetable oil. When shimmering, add the chicken pieces skin-side down and brown for 4–5 minutes per side until nicely golden (they will not be fully cooked). Work in batches if needed. Transfer browned chicken to a plate and set aside.

Sauté onion, ginger, garlic

Reduce heat to medium and add the remaining 1 tbs oil to the same pot. Add the chopped onion and a pinch of salt. Cook, stirring occasionally, until translucent and beginning to brown, about 6–8 minutes. Add the grated ginger and minced garlic and cook 1–2 minutes until fragrant, stirring so they don't burn.

Bloom the spices

Stir in the Madras curry powder (2 tbs), turmeric (1 tsp), dried thyme, and chilli flakes. Cook, stirring constantly, for 1 minute to bloom the spices. Add the tomato paste and cook 1 more minute, stirring to combine and deepen the flavors.

Combine and simmer

Return the browned chicken to the pot, nestling pieces among the aromatics. Add the potatoes, green pepper, bay leaves, remaining 1/2 tsp salt and remaining 1/4 tsp black pepper. Pour in the chicken stock (400 ml) so it comes about halfway up the chicken; you can add a little more water if needed. Bring to a low boil, then reduce heat to a gentle simmer. Cover partially and simmer for 25–30 minutes, stirring once or twice, until the potatoes are tender and chicken is cooked through (internal temp 75°C / 165°F).

Finish and adjust seasoning

Remove lid and simmer uncovered 3–5 minutes if you want a slightly thicker sauce. Stir in the lime juice. Taste and adjust salt, pepper, or chili to your preference. Remove and discard the bay leaves.

Spoon the curry into bowls over steamed rice or with warm flatbreads. Sprinkle with chopped cilantro and sliced scallions if using. Serve hot.