Curry Chicken Recipe

Marinate the chicken

Pat the chicken pieces dry with paper towels. In a large bowl combine yogurt, minced garlic (4 cloves), grated ginger (2 tbs), turmeric and 1.5 tsp salt. Add the chicken and rub the marinade all over each piece. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer for more flavor).

Heat a large heavy-bottomed pot or deep skillet over medium heat. Add 3 tbs oil or ghee and let it warm until shimmering.

Add the finely chopped onion and a pinch of salt. Sauté, stirring occasionally, until the onion is soft and beginning to brown, about 8–10 minutes.

Stir in the minced garlic (3 cloves), grated ginger (1 tbs) and sliced green chile (if using). Cook 1–2 minutes until fragrant, not browned.

Lower the heat slightly and add ground cumin, ground coriander, curry powder, paprika, cinnamon and black pepper. Toast the spices in the oil with the aromatics 1–2 minutes, stirring constantly so they don’t burn. This blooms the flavors.

If the spice mixture looks dry, add 2–3 tbs of the tomato puree or a splash of stock to deglaze the pan and make a paste with the spices and aromatics.

Increase heat to medium-high. Remove the chicken from the marinade, allowing excess to drip back into the bowl (reserve any leftover marinade). Add the chicken pieces to the pot in a single layer, skin side down if applicable. Brown for 3–4 minutes per side until lightly caramelized. You may need to do this in batches to avoid overcrowding.

Once browned, remove the chicken to a plate and set aside.

To the pot with the aromatics and spices, add the remaining tomato puree and stir to combine, scraping up any browned bits from the bottom.

Pour in 2 cups chicken stock (or water) and 1 cup coconut milk and stir. Bring the mixture to a gentle simmer.

If using potatoes, add the potato chunks now so they have time to cook (about 15–20 minutes).

Return the browned chicken to the pot, nestling pieces into the simmering sauce. Reduce heat to low, cover partially, and simmer gently until the chicken is cooked through and tender (internal temperature 75°C / 165°F for dark meat) and potatoes are fork-tender, about 25–30 minutes.

Five minutes before the end of cooking, stir in frozen peas if using so they heat through but stay bright.

Taste the sauce and adjust seasoning with additional 0.5 tsp salt, and 0.5 tsp sugar or honey if the tomatoes are too acidic. Stir in 1 tbs lemon or lime juice to brighten the flavors.

Sprinkle chopped cilantro over the curry just before serving.

Serve hot with steamed rice, naan or roti. Spoon extra sauce over the grains and garnish with more cilantro or a wedge of lemon if desired.