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EASY CHICKEN CURRY

Chicken curry is a common delicacy in Indian cuisine. There are many variations to this recipe. Today, I am sharing my recipe for chicken curry. Easy and delicious, one pot meal is a great recipe for lunch or dinner, potlucks, celebrations. Easy cooking with basic ingredients onion, tomato, ginger, garlic and some Indian spices make this dish, one of our family’s favorite chicken curry recipe. I like to serve chicken curry with some steamed white rice and some onion salad.
Recipe VideoEASY CHICKEN CURRY
EASY CHICKEN CURRY

EASY CHICKEN CURRY
Course: Main Course
Cuisine: Indian
Keyword: chicken curry
Diet: Non-vegetarian
Method: Instant Pot / Pressure Cooker / Stove Top
Servings:  6-8
Author: Jyoti Behrani
Prep Time
10 min
Cook Time
15 min
Total Time
25 min

Ingredients:
3 lbs whole chicken, cut into small pieces
4 TBSP oil
1/4 cup thick yogurt
Water as needed
To be ground to paste 1:
2 medium red/yellow onion
6-8 cloves garlic / 1 TBSP garlic mined
To be ground to paste 2:
4 medium tomato
4 green chili (as per taste)
1 inch ginger
Dry spices:
1 TBSP cumin seeds
1 bay leaf
2 TBSP coriander powder
1/2 TBSP turmeric powder
1 TBSP Kashmiri red chili powder
1 TBSP garam masala powder (as per taste)
Salt to taste
Lemon juice (optional)
Fresh cilantro for garnish

Instructions for Instant Pot Cooking:
Step 1: Turn on saute mode. Add oil, cumin seeds, bay leaf, and onion garlic paste. Saute until all the moisture has evaporated, 3-5 min.
Step 2: Add tomato, ginger, green chili paste, dry spices, yogurt, and mix well. Cover and cook till oil separates from the tomato mixture. Around 3-5 min.
Step 3: Add chicken, water (as required). I added around 1/4 cup of water. Mix well. Close the IP. Switch to Manual mode for 7 min.
Step 4: Let pressure release naturally. Around 10-15 min. Check the consistency, if desired turn on the saute mode and let the gravy thicken for 3-5 min or until desired consistency.
Step 5: Add some lemon juice (to taste) and fresh cilantro. Serve with some steamed rice or roti. Enjoy!!
Instructions for Pressure Cooker Cooking:
Step 1: On a high heat, in a pressure cooker, add oil, cumin seeds, bay leaf, and onion garlic paste. Saute until all the moisture has evaporated, 3-5 min.
Step 2: Add tomato, ginger, green chili paste, dry spices, yogurt, and mix well. Cover and cook till oil separates from the tomato mixture. Around 3-5 min.
Step 3: Add chicken, water (as required). I added around 1/4 cup of water. Mix well. Close the pressure cooker. After the first whistle, lower the heat to medium low and cook for 7 min or until chicken is cooked.
Step 4: Let pressure release naturally. Around 10-15 min. Check the consistency, if desired turn on the saute mode and let the gravy thicken for 3-5 min or until desired consistency.
Step 5: Add some lemon juice (to taste) and fresh cilantro. Serve with some steamed rice or roti. Enjoy!!
Instructions for Stove Top Cooking:
Step 1: On a high heat, in a heavy bottom pot, add oil, cumin seeds, bay leaf, and onion garlic paste. Saute until all the moisture has evaporated, 3-5 min.
Step 2: Add tomato, ginger, green chili paste, dry spices, yogurt, and mix well. Cover and cook till oil separates from the tomato mixture. Around 3-5 min.
Step 3: Add chicken, water (as required). I added around 1/4 cup of water. Mix well. Bring it to a rolling boil. Lower the heat to medium low. Cover and cook until chicken is cooked. Keep stirring in between so that the chicken does stick to the bottom of the pan. Check the consistency of the gravy, if desired add more water or cook until desired consistency.
Step 4: Add some lemon juice (to taste) and fresh cilantro. Serve with some steamed rice or roti. Enjoy!!

Note(s):
1.       A vibrant red color is obtained due to kashmiri red chili powder.
2.       Adjust the spiciness as per taste.
3.       Adjust the gravy as desired, for thinner consistency add more water.
4.       Chicken pieces of your choice may be substituted in this recipe. (chicken drumsticks, chicken thighs)
5.       This recipe can also be made using chicken breasts. Cut chicken into bite size pieces (around 1-1/2 inch). Since, chicken breasts cooks faster as compared to bone-in chicken adjust the cooking time accordingly. If cooking in Instant Pot or Pressure cooker, cook for just 2-3 min or else the chicken will get tough and chewy.

Jyoti Behrani

Hello!! Welcome to my blog, my journey Living Smart and Healthy! Cook with me easy and authentic Indian food and around the globe. Will be sharing tips and tricks on easy authentic cooking, without spending hours in the kitchen or comprising on authentic flavors. Keeping things simple and healthy is what I am all about. Life is simple, so lets keep cooking simple too!!

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