Chicken Curry

53 Comments

Indian-Chicken-Curry-Paleo

This is the chicken curry that I grew up eating – it’s my mom’s recipe. Now that I have a food blog, I’m constantly begging her to share her recipes with me. She hates measuring ingredients, though – like most Indian moms, she eyeballs everything and somehow whips out an awesome dish.

I cook like that sometimes, but I’ve found that my recipes don’t always turn out amazing when I “wing it.” I like keeping track of what I use and how much I’m using. I like seeing how a little something extra can really change a dish. That’s one of the many reasons I started blogging – to record the recipes that I really like.

Well, I’ve finally got my mom’s recipe for her traditional chicken curry, and I’m so excited to be sharing it with you guys. It’s quite fantastic.

This curry was a weekly dish at our house – unlike butter chicken which we’d reserved for special occasions. A typical dinner time meal consisted of this chicken curry, basmati rice (or naan/roti), and a vegetable (like okra, eggplant bharta, or saag).

When you make this dish – consider the quality of your ingredients. I always try to buy organic/local/fresh. Juicy, ripe tomatoes make this dish shine, but if you plan to substitute with canned tomatoes, then use a bit of cane sugar or honey to remove some of the tartness that comes with canned tomatoes.

Indian chicken curry by myheartbeets.com

Chicken Curry

Indian chicken curry by myheartbeets.com

Chicken Curry

5 from 13 reviews
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Ingredients
 

Instructions
 

  • Heat ghee in a dutch oven or heavy pot over medium heat. Add cumin seeds and a bay leaf.
  • When the cumin seeds start to splutter, add the onions an cook for about 10-15 minutes or until they turn golden brown
  • Add ginger and garlic. Stir for a minute then add the tomatoes, cover the pot and cook for 5 minutes.
  • Add the spices and chicken and mix well. Then add one cup of water, cover and simmer for 20 minutes or until the chicken is done.
  • Remove cover and cook for 5 more minutes to reduce the liquid.
  • Garnish with cilantro.

Notes

If the dish isn’t red or orange enough to your liking, just add paprika!
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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Comments

  1. Sharon says

    5 stars
    My father makes a variation of this as well but it’s so hard to get exact measurements from him. Thank you for this recipe now I can try to make it for him!

  2. Nivea says

    5 stars
    Another gem from Ashley’s blog …. must try chicken curry so yummy . If you have toddlers tone down the spice but for me abs hubby was perfecto

  3. Teresa from Australia says

    Loved this recipe, I used chicken drumsticks. Definitely cooking this one again – Thanks Ashley

  4. Jeni says

    Thanks for the recipe! I have both meat eaters and vegetarians in my family. Can I start the recipe right up until adding the chicken and then divide the sauce into two pots, one for cooking with chicken and the other for cooking with veg/chickpeas? I would probably double the aromatic/sauce/spice ingredients if I did that. Any tips for cooking two versions of these dishes simultaneously would be welcome!

  5. Erin Mooney says

    5 stars
    This is delicious and I’ve made it many times! But I wanted to Kno if I can substitute canned chopped tomatoes for the fresh ones? Thanks!

  6. jadaaaa! says

    5 stars
    Hello!!! I browsing your website.
    I came across this recipe and I absolutely loved it!!!
    super rich tasting, I had to add a little bit more spice for my liking.
    I also roasted the peppercorns with the cumin seeds.
    It wasn’t as red as the photo you posted ( disappointing on my behalf ) I attempted to add dried red whole chili peppers and more paprika; it added a little more color, but it might just be the chili powder I was using overall. I didn’t use Kashmiri!
    Anyways!!! very happy 🙂 I will be making this always.
    Next recipe will be biryani !!

  7. Janine says

    5 stars
    Just made this tonight and this was sooooo delicious. It was my first time using kashirmi chili powder and didn’t realize it packed a punch in heat. I may need to dial that spice back a little next time I make this. This one is definitely a keeper.

  8. michella khan says

    will give this a try altho i will prob up a little on the spices and add some cilantro midway as well as the end. as i like a creamier sauce, ill also add a good dollop of yogurt. im also going to add some cauliflower. but the basics seem to be there, but i like to try dif methods, so here goes……

  9. Corinne says

    5 stars
    This recipe is delicious!! Thank you so much for sharing it. Do you think I could substitute shrimp for the chicken in this recipe? I saw your shrimp curry recipe but can’t find curry leaves anywhere in my city.

  10. Josh says

    5 stars
    I love to make curries and this is definitely one of the easier curries to make but still has an amazing burst of flavour

  11. Ruby says

    How would I adjust to make this an instant pot recipe? I’m guessing I’d do the first few steps on sauté mode, but would I adjust the amount of liquid I’m adding?

  12. Dom says

    Amazing. One of the few DIY curry recipes that I’ve actually made work! My wife and me devoured the whole lot (little piggies!) albeit with less chicken. Is there any way to make it thicker? I tried reducing for a little longer, added a little arrowroot but still a bit runny.

    Must confess, I added a good dollop of full-fat plain yoghurt (I’m not strictly paleo, just LCHF) which made it taste even lovelier.

    Thanks for such a great recipe.

    • My Heart Beets says

      I’m so glad you liked the recipe, Dom! I’d just reduce it at higher heat if you want it thicker – because the recipe calls for chicken thighs, you won’t overcook the chicken.

  13. tracey says

    Made these for lunch with the naan as well, kids loved it, was a big hit with hubby too. We have been on paleo for a few months now and the recipes on this site is amazing, thank you for a wonderful creative website.

  14. PatMan says

    5 stars
    Ayup, killer again – haven’t even let it finish thickening and I have tasted the awesomeness! This will be even more amazing tomorrow, having sat for a while.

    I only had 3/4 lb of chicken thighs once I cleaned them up, so I used one large onion and one large tomato, everything else was the same, and I let it cook down for 20 mins to compensate for the lack of meat.

    Off. The. Hook.

  15. James says

    5 stars
    Tried this one last night. Absolutely divine just like the goat curry was. Can’t wait to try more of your recipes. Thankyou and keep blogging 🙂

  16. gaps girl says

    Can you use bone-in chicken pieces? How much longer would you cook this dish for if you used them? I plan to make your naan to go with this. Very excited to try both recipes out!

    • My Heart Beets says

      Hi Sunita! The recipe calls for 1 1/2 pounds of chicken, so for me – it serves 3-4. Depends on how much you/your family eat though 🙂 Hope that helps and I hope you enjoy the recipe!

  17. Kira Hutchinson says

    This is one of my FAVORITE recipes! Thank you so much for sharing it. Several friends and I make it together in enormous batches and freeze it for later use. It freezes really well and our whole family (including two picky eaters) loves it.

  18. Kathryn says

    This is a great curry. I make a lot of curries from scratch, this one was so quick & easy & one of the best tasting. Will become a regular on our family menu. Thank you

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