This Everyday Chicken Curry is flavorful, from scratch with the spice powder, tastes like you’ve been cooking for hours. It’s got the bold flavors with not much effort. You’ll be surprised.
Every non vegetarian household in India has the special Sunday chicken curry , the everyday chicken curry and the Chicken curry we make for parties. The difference in my opinion is the time it takes to cook the curry and the richness factor. What is common between all is the fresh ingredients used.
Chicken Curry
Whether it be Sunday Spicy Chicken Curry or Weeknight Chicken Curry, what we Indians are proud of is the spices we use are freshly ground for the most part and no shortcuts.
Then you might ask, why is this called the Everyday Chicken Curry? To me an everyday / weeknight chicken curry has to be quick and simple, which is exactly this recipe. It’s simple. What makes it flavorful is the spice powder. I make small batches of the powder and use it anytime I make chicken curry during weeknights.
So today, I’m sharing the best SIMPLE spicy chicken curry that I make almost every week. This recipe is not the most traditional chicken curry, but one I’ve seen been made by aunts on weeknights.
What you need for the Everyday Chicken Curry
Here’s what goes in this Everyday Chicken Curry.
- Fresh Spices– the only spice you need! Any brand is fine here.
- Garlic, ginger and green chilies paste – this is the flavour boost that makes all the difference in curries!
- Onion – Finely chopped, adds the natural sweetness.
- Tomatoes – pureeing the tomatoes add to the curry
- Yogurt – this curry uses full cream yogurt for the creamy part
- Chicken – whole chicken is preferable, the bones add so much flavor. If you can’t find whole chicken, you can use thighs, they are good and it cooks in 15 minutes. But yes, it can be made with breast – but the steps need tweaking otherwise you’ll complain that the chicken is dry!!
- Coriander/cilantro – lovely freshness and flavour boost.
How to make the Easy Chicken Curry
- Slow roasting the spices and using fresh spices is key to making this curry.
- Browning the onions is a must along with garlic-ginger-green chili paste. Use little salt to help it brown.
- Crushing the tomatoes well
- Use full fat yogurt
- Browning the chicken before adding the tomatoes is important.
- Using a heavy bottomed pan ensures that the flavors stay intact, cooks evenly and faster.
It’s simple and and flavorful. Try this spicy chicken curry, SO GOOD!
If you make this Everyday Chicken Curry/Chicken Curry/Weeknight chicken curry, rate the recipe and comment if you liked it and tag me on Instagram using hashtag #foodfashionparty.
Check out my book MASALA AND MEATBALLS on Amazon.
Stay in touch for more delicious food on Follow me on Instagram and Pinterest for daily doses of food.
- 1 inch cinnamon stick
- 3 cloves
- 3 cardamom pods
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- ½ tsp fennel seeds
- 10 curry leaves(optional)
- 6-10 red chilies ( according to your spice level)
- 3 tbsp veg oil
- 2 bay leaves
- 2 medium onions or 1 large, very finely chopped
- 2 tbsp ginger garlic paste
- 1 tsp green chili paste
- 1 whole chicken with bones, cut to pieces( about 2 pounds)
- ⅓ tsp turmeric powder
- 1 tsp kashmiri red chili powder
- 3 tomatoes, pureed
- ½ cup yogurt
- Salt
- ½ cup chopped cilantro
- In a pan, add all the ingredients for the spice powder. Slow roast it and powder it. You can save this in an airtight container and use it later. This measurement is for this chicken curry.
- In a heavy bottomed pan, add oil. Add the bay leaves and onions. Sprinkle some salt and cook until the onions are a little brown and golden. Add the ginger-garlic paste, chili paste and roast and cook for another 3-5 minutes. Toss in the cleaned chicken, with some salt, red chili powder and turmeric, saute and brown the chicken turning it.Sprinkle all the powered masala, mix well. Later add the tomatoes puree, mix, and add the yogurt and salt. Mix everything very well. Add 2 cups of water, bring it to a boil, toss in cilantro, cover and cook for 20-25 minutes. Open the lid and cook for another 5 minutes. Serve hot with some plain rice or rotis.
