Amazing Chicken Curry

This Amazing Chicken Curry is rich, fragrant, and full of layered flavour. The chicken is marinated in ginger, garlic, and chillies to deepen the taste before cooking. It is served with aromatic basmati rice infused with cardamom and star anise for a complete and satisfying meal.

Prep Time 15

Cook Time 40

Marinating 4

Total Time 4 55

Servings People

Ingredients

Chicken Marinade:

800 g chicken thighs or breast, cut into chunks
3 cloves garlic crushed
1 tbsp fresh ginger grated
2 medium chillies finely chopped
1 tbsp plain yoghurt
1 tbsp oil
1 tsp salt

Curry Ingredients:

2 tbsp oil
1 large onion finely chopped
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1 tsp paprika
400 ml coconut milk
200 ml chicken stock
salt to taste
pepper to taste
Fresh coriander chopped (for garnish)

Whole Spices (to grind):

Basmati Rice:

300 g basmati rice
600 ml water
3 medium green cardamom pods
2 whole star anise
1 tbsp butter or oil
1 pinch salt

Instructions

Marinate the Chicken:

Place the chicken in a large bowl. Add the garlic, ginger, chillies, yoghurt, oil and salt. Mix well so all pieces are coated evenly. Cover and refrigerate for at least 2 hours.
3 cloves garlic, 1 tbsp fresh ginger, 2 medium chillies, 1 tbsp plain yoghurt, 1 tbsp oil, 1 tsp salt, 800 g chicken

Prepare the Spice Mix:

Add the whole spices to a pestle and mortar. Crush them until coarse and fragrant. Set aside.
1 tsp cumin seeds, 1 tsp coriander seeds, 4 medium green cardamom pods, 4 wholes cloves, 1 small cinnamon stick

Cook the Rice:

Rinse the basmati rice under cold water until the water runs clear. Add it to a saucepan with water, cardamom pods, star anise, butter and salt. Bring to the boil, then reduce to a low heat. Cover and cook for 10–12 minutes until tender. Remove from heat and let it rest.
300 g basmati rice, 600 ml water, 3 medium green cardamom pods, 2 whole star anise, 1 pinch salt, 1 tbsp butter

Start the Curry Base:

Heat oil in a large pan over medium heat. Add the chopped onion and cook until soft and lightly golden. Stir regularly to prevent burning.
2 tbsp oil, 1 large onion

Add the Spices:

Add the ground spice mix along with turmeric, cumin, coriander, paprika, and garam masala. Stir for 1–2 minutes until the spices release their aroma.
1 tsp ground turmeric, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp paprika, 1 tsp garam masala

Cook the Chicken:

Add the marinated chicken to the pan. Cook for 5–7 minutes, stirring occasionally, until the chicken begins to brown.

Add Liquids:

Pour in the coconut milk and chicken stock. Stir well to combine. Bring the mixture to a gentle simmer.
400 ml coconut milk, 200 ml chicken stock

Simmer the Curry:

Reduce the heat and let the curry simmer for 20–25 minutes. Stir occasionally. The sauce will thicken and the chicken will become tender.

Season and Finish:

Taste the curry and adjust with salt and pepper if needed. Sprinkle with fresh coriander just before serving.
salt, pepper, Fresh coriander

Serve:

Fluff the rice with a fork. Serve the curry hot alongside the fragrant rice.

Equipment

Notes

Suggestions:

Pair with naan bread, poppadoms, or a cooling raita for a complete meal.

Tips:

Marinate overnight for deeper flavour.

Use chicken thighs for a juicier result.

Adjust chilli levels to suit your taste.

Nutrition