Chicken Curry Recipe
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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Chicken & Marinade
Spice Base & Aromatics
Liquid, Vegetables & Finishing
Method
Chicken & Marinade
- 1
Marinate chicken
Pat chicken pieces dry. In a large bowl combine yogurt, minced garlic (4 cloves), grated ginger (2 tbs), turmeric (1 tsp) and 1 tsp kosher salt. Add chicken and coat thoroughly. Cover and refrigerate for at least 30 minutes, up to 4 hours (longer for more flavor).
Spice Base & Aromatics
- 2
Prepare aromatics
Heat 3 tbs vegetable oil or ghee in a heavy-bottomed pot over medium heat. Add the finely chopped onion and a pinch of salt; cook, stirring occasionally, until soft and golden, about 8–10 minutes.
- 3
- 4
Bloom spices
Lower heat slightly and add ground cumin (1 tsp), ground coriander (1 tsp), turmeric (1 tsp), paprika (2 tsp) and cayenne (1/4 tsp). Stir constantly for 30–45 seconds to bloom the spices. Add tomato paste (2 tbs) and cook 1–2 minutes, stirring, until it darkens slightly.
- 5
Add tomatoes
Pour in the 400 g crushed tomatoes and stir to combine. Simmer for 6–8 minutes until the tomato smell mellows and the oil begins to separate slightly from the sauce.
Combine Chicken & Simmer
- 6
Brown the marinated chicken (optional)
If you prefer deeper flavor, remove chicken from marinade (reserve marinade), increase heat to medium-high and sear chicken pieces in the pot skin-side down for 2–3 minutes per side until lightly browned. Work in batches to avoid crowding. Remove and set aside. If you skip searing, proceed to next step and add raw marinated chicken to the sauce.
- 7
Add chicken and stock
Reduce heat to medium. Add the reserved yogurt marinade into the sauce and stir. Return seared chicken (or add raw marinated chicken) to the pot, nestling pieces into the sauce. Pour in 300 ml chicken stock (or water) so the liquids come about halfway up the chicken pieces; add potato chunks now if using.
- 8
Simmer gently
Bring to a gentle simmer, cover partially with a lid, and cook 25–30 minutes until chicken is cooked through and potatoes are tender. Uncover for the last 5–10 minutes to thicken sauce if needed. Skim excess fat from the top if desired.
Finishing & Seasoning
- 9
Adjust seasoning
Stir in garam masala (1 tsp), salt (1.5 tsp total—adjust to taste), and 1/2 tsp sugar or honey if the tomatoes are too acidic. If sauce is too thick, add up to 50 ml water and simmer 2–3 minutes to combine.
- 10
Finish with herbs and acid
Turn off heat. Stir in chopped cilantro (1/2 cup) and 1 tbsp lime or lemon juice. Taste and adjust salt, heat, or acidity as needed.
- 11
Rest and serve
Let curry rest 5 minutes before serving so flavors meld. Serve hot with steamed rice, naan, or flatbread, and garnish with extra cilantro if desired.