Name: Chloe's Chicken Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 8 large chicken thighs (boneless/skinless); 2 cloves garlic (peel/mince); 1 inch ginger (peel/mince); 1 large onion (peel/finely slice); 400 g chopped tomatoes (can); 75 g ground almonds; 3 tbsp tikka paste (not sauce); 100 g Greek yoghurt; ½ bunch cilantro (coriander); salt (to taste); pepper (to taste); 2 tbsp oil; 1 cup long grain rice; 1 tsp ground turmeric; 1 clove garlic (peel/mince); 2 cups chicken stock (broth); ½ tsp salt; 1 tsp onion powder; 3 tbsp unsalted butter; ½ bunch cilantro (coriander)

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Chloe’s Chicken Curry is my sisters favourite recipe. This simple Indian chicken curry uses tikka paste. It available everywhere and it’s absolutely amazing, the aroma and flavour are mesmerising. Add the moist chicken thighs and you have a main dish that is better than most restaurants. I love to experiment, try frying mustard seeds before the onion and add star anise into the rice.

I still find it incredible that a dish that smells and taste so good is ready within 35 minutes. That is from a person who can barely cook anything else! However with a recipe this simple, it’s difficult not to succeed.

Chicken curry is more than just a dish; it’s a culinary journey that traverses continents and cultures. From the spicy curries of India to the creamy coconut curries of Thailand, this beloved dish offers a myriad of flavours, aromas, and textures. Whether you’re a seasoned home cook or a curious novice, chicken curry is a versatile and delightful dish that can be tailored to suit any palate.

The origins of chicken curry can be traced back to the Indian subcontinent, where it has been a staple for centuries. The term “curry” itself is derived from the Tamil word “kari,” which means sauce or gravy. Over time, the dish spread across Asia and beyond, adapting to local ingredients and tastes. Today, chicken curry is enjoyed worldwide, with each region adding its unique twist to the recipe.

The beauty of chicken curry lies in its simplicity and the ability to use readily available ingredients. Here are some essential components:

– Chicken: Boneless, skinless chicken thighs or breasts are commonly used, but bone-in pieces add extra flavour.

– Spices: A blend of spices like turmeric, cumin, coriander, and garam masala form the backbone of the curry’s flavour.

– Aromatics: Onions, garlic, and ginger are sautéed to create a fragrant base.

– Liquids: Tomatoes, coconut milk, or yogurt can be used to create a rich and creamy sauce.

– Herbs: Fresh cilantro or curry leaves add a burst of freshness at the end.

Tips for the Perfect Chicken Curry

– Marinate the Chicken: For extra flavour, marinate the chicken in yogurt and spices for a few hours before cooking.

– Use Fresh Spices: Freshly ground spices will enhance the flavour of your curry.

– Adjust the Heat: Control the spiciness by adjusting the amount of chili powder or fresh chilies used.

– Simmer Slowly: Allowing the curry to simmer slowly will help the flavours meld together.

Chicken curry is a dish that invites creativity and experimentation. It doesn’t matter if you prefer a fiery Indian curry or a mild, creamy Thai version, there’s a chicken curry recipe out there for everyone.

Chloe’s Chicken Curry

A simple recipe that's ready in 30 minutes. Packed with flavour and aroma.

4.72 from 104 votes

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Course: Main Dish, Side Dish

Cuisine: Asian, Indian

Keyword: Chicken, Curry, Dairy, Rice, Spice, Vegetables

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: People

Calories: 944kcal

Ingredients

Curry Ingredients

8 large chicken thighs boneless/skinless
2 cloves garlic peel/mince
1 inch ginger peel/mince
1 large onion peel/finely slice
400 g chopped tomatoes can
75 g ground almonds
3 tbsp tikka paste not sauce
100 g Greek yoghurt
½ bunch cilantro coriander
salt to taste
pepper to taste
2 tbsp oil

Rice Ingredients

1 cup long grain rice
1 tsp ground turmeric
1 clove garlic peel/mince
2 cups chicken stock broth
½ tsp salt
1 tsp onion powder
3 tbsp unsalted butter
½ bunch cilantro coriander

Instructions

Cooking the Curry

Place a large frying pan over a medium heat and add the oil.
2 tbsp oil
When hot add the sliced onion with a decent pinch of salt and fry for about 10 minutes, stirring regularly or until the onion has turned soft and a lovely golden brown.
1 large onion
Add the garlic and ginger and cook for another 2 minutes.
2 cloves garlic, 1 inch ginger
Cut up the chicken thighs to bitesize pieces and add to the onion pan continuing to fry for a further 5 minutes.
8 large chicken thighs
Add the chopped tomatoes and tikka paste and stir adding up to 250ml of water to create a lovely sauce mixture. This will reduce in volume.
400 g chopped tomatoes, 3 tbsp tikka paste
Reduce the heat until a simmer in achieved, place the lid on the frying pan and simmer for 25 minutes. Keep an eye on it to make sure it doesn’t dry up. The sauce should be a lovely colour and have reduce in volume. If the curry is ready before the rice, turn off the heat but keep the lid on. It will stay warm for 15 minutes.
Add the yoghurt and ground almonds and stir well. Taste and season if needed. Sprinkle with the cilantro.
75 g ground almonds, 100 g Greek yoghurt, ½ bunch cilantro, salt, pepper

Cooking the Rice

Place another saucepan over a medium heat and add the butter. When melted, add the rice and stir well to coat the rice. Keep stirring until the rice starts to darken in colour.
3 tbsp unsalted butter, 1 cup long grain rice
Add the turmeric, garlic and onion powder with a pinch of salt and stir well.
1 tsp ground turmeric, 1 clove garlic, 1 tsp onion powder, ½ tsp salt
Increase the heat to a medium high and gently add the chicken stock stirring as you go.
2 cups chicken stock
When the pan starts to boil reduce the heat to a simmer and add the lid.
Simmer for 20 minutes or until all of the fluid and been absorbed and the rice if lovely and fluffy. Sprinkle some cilantro
½ bunch cilantro

Nutrition

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