There’s nothing quite like the comforting embrace of a homemade chicken curry, rich in flavour, with the perfect balance of heat and aromatic spices. This dish is a true celebration of the wonders of the spice cupboard, offering a blend of tastes that dance on your palate. Paired with fluffy basmati rice infused with cardamom and star anise, it’s an unforgettable meal that fills your kitchen with mouth-watering aromas.
The Magic of the Curry
A great chicken curry begins with the basics: chicken, onions, and garlic. But it’s the spices that transform these simple ingredients into a rich, vibrant dish. Begin by sautéing onions until they turn golden and soft. Add minced garlic, ginger, and a handful of carefully selected spices—turmeric, cumin, coriander, and chilli powder. These fragrant spices are the backbone of your curry, providing depth, warmth, and a slight kick. You can adjust the heat to your liking, but just the right amount will leave you feeling pleasantly spicy, not overpowered.
For the chicken, boneless chicken thighs are a great choice—they stay tender and juicy throughout the cooking process. Once your onions and spices are combined into a fragrant base, add the chicken, letting it absorb all those flavours before introducing the next key component: tomatoes. The acidity of tomatoes balances out the richness of the curry, giving it a depth that is simply irresistible.
Add coconut milk or a rich cream to bring everything together. The creamy consistency works wonders in softening the heat of the curry, ensuring it’s comforting and rich without losing its punch.
Rice to Complement the Curry
While the curry simmers to perfection, it’s time to prepare the rice. Basmati rice is a classic pairing, and when infused with cardamom and star anise, it adds an extra layer of fragrance to the dish. The subtle spice from the cardamom and the sweet, warm undertones of star anise perfectly complement the boldness of the curry, creating a balanced and aromatic meal.
The Final Touch
Once your chicken curry and spiced rice are ready, serve them together, allowing the flavours to mingle on your plate. A sprinkle of fresh coriander adds a touch of freshness and colour. The beauty of homemade chicken curry is in the little details—the slow simmering of the spices, the tender chicken, and the perfect rice to soak up all that delicious sauce.
Whether you’re cooking for a family meal or a special occasion, this homemade chicken curry will leave everyone asking for seconds. It’s a comforting, flavour-packed dish that speaks of love, care, and a mastery of spices. Happy cooking!
Mums Chicken Curry
This homemade chicken curry is rich in flavour, with a perfect balance of warmth and spice. The tender chicken is cooked in a fragrant sauce infused with turmeric, cumin, and chilli, then finished with a creamy touch. Served alongside aromatic basmati rice infused with cardamom and star anise, it’s a comforting dish that is both satisfying and full of depth.
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Servings: 4 People
Calories: 493kcal
Ingredients
Chicken Curry:
- 500 g chicken thighs boneless cut into bite-sized pieces
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1 tbsp ginger freshly grated
- 2 tbsp vegetable oil coconut
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chilli powder adjust to taste
- 1 tsp garam masala
- 1 tsp salt
- ½ tsp black pepper
- 100 ml chicken stock
- 200 ml coconut milk double cream
- 1 tsp lemon juice
- Fresh coriander for garnish
Basmati Rice:
- 250 g basmati rice
- 500 ml water
- 3 large cardamom pods lightly crushed
- 1 whole star anise
- ½ tsp salt
Instructions
- Heat the oil in a large pan over medium heat. Add the chopped onions and sauté until golden and soft.1 large onion, 2 tbsp vegetable oil
- 3 cloves garlic, 1 tbsp ginger
- Sprinkle in the turmeric, cumin, coriander, 1/2 of the garam masala and chilli powder. Stir well, letting the spices toast slightly.1 tsp turmeric, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp chilli powder, 1 tsp garam masala
- Add the chicken pieces, stirring to coat them in the spice mixture. Cook for 5 minutes until lightly browned.500 g chicken thighs
- Add the coconut milk or cream and let it gently simmer for another 10 minutes, allowing the flavours to meld.200 ml coconut milk
- Stir in the remain 1/2 of the garam masala and a squeeze of lemon juice for a bright finish.1 tsp garam masala, 1 tsp lemon juice
- Rinse the basmati rice under cold water until the water runs clear.250 g basmati rice
- 500 ml water, 3 large cardamom pods, 1 whole star anise, ½ tsp salt
- Cover and cook on low heat for 10-12 minutes, until the water is absorbed and the rice is tender.
- Fluff the rice with a fork and serve alongside the chicken curry.
- Garnish with fresh coriander and enjoy a flavourful, aromatic meal!Fresh coriander
Notes
This dish is perfect for any occasion, bringing warmth and comfort with every bite. Enjoy the deep, rich flavours and let the aromas fill your kitchen!
Nutrition
Calories: 493kcal | Carbohydrates: 27g | Protein: 25g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 123mg | Sodium: 1030mg | Potassium: 544mg | Fiber: 2g | Sugar: 2g | Vitamin A: 256IU | Vitamin C: 5mg | Calcium: 62mg | Iron: 4mg