Stop opening up a jar of imitation curry and learn how to make a delicious homemade authentic chicken curry recipe that comes together in only 1 hour.
I’ve long wondered what was in a homemade curry and I’m so happy I’ve done the research to find out. It’s a delicious blend of produce and spices that has tons of health benefits and has the ability to flavor food to another level. Homemade is much simpler to make then you may have thought, so now you can bring your favorite Indian restaurant right to your kitchen.
WHAT ARE THE DIFFERENT TYPES OF CURRY
There are several different types of curry, but the most common ones are red, yellow and green. Green and yellow stem from Thailand while red originated in India, which is said to be the original.
- Green curry is said to be the spiciest amongst the 3 curries loaded with spicy green chilies, eggplant, lime leaves, ginger, garlic, basil and turmeric.
- Yellow curry is extremely popular and is often associated with coconut curry since there is coconut cream in it. It is medium in spice and It’s usually served with chicken and vegetables and is obviously heavy on turmeric.
- Red curry which stems from India is said to be the original curry is mild in spice and leaded with assorted spices and fresh produce for an extremely flavorful taste.
CHEF NOTE: There are other popular ones out there which are Massaman, Panang, Madras, Korma, and Vindaloo amongst others.
WHAT ARE THE BEST CURRIES
The best curry all lies in the eyes of the beholder. The flavor profiles of each red, yellow and green are different and have a varying level of spice. I am a huge fan of yellow and red because they are medium in spice and just so flavorful.
CHEF TIP: I believe you cannot say you don’t like something until you’ve tried it, so be sure to be adventurous when trying different ones.
WHAT IS IT MADE OF
Homemade Indian curry is a blend of spices along with fresh ingredients that forms a paste like consistency that can be used to flavor meat or vegetables. A basic recipe includes:
- Vegetable oil
- Cardamom pods
- Cinnamon Sticks
- Red Onions
- Chili Powder
CHEF NOTE: Yellow and green curry will have differing ingredients then this typical Indian curry.
HOW TO MAKE INDIAN CURRY
STEP 1: Grind or crack fresh whole peppercorns and whole coriander seeds.
STEP 2: Heat some cardamom pods, cloves, cinnamon stick pieces cracked peppercorns and coriander seeds in a small amount of oil over low heat.
- CHEF NOTE: Doing this will help bring out more flavors from the spices.
STEP 3: Add in sliced red onions and caramelize along with the spices, which will take in between 30-40 minutes.
- CHEF TIP: Take the time to do this because the more caramelized the more flavor into your curry. Also, red onions are most commonly used in Indian cuisine.
STEP 4: Add in garlic and ginger and cook for just a few minutes while stirring.
- CHEF TIP: Only use fresh garlic and ginger and be sure to finely mince.
STEP 5: Sprinkle in turmeric, ground coriander, cumin and chili powder and mix in completely.
STEP 6: Pour in the pureed tomatoes and cook over low heat for 20 to 30 minutes or until it becomes a paste.
- CHEF NOTE: You can roughly chop the tomatoes, finely mince or place in a blender to rough puree, which is what I did. You can also use canned in the off-peak season.
STEP 7: Season with salt and finish with fresh chopped cilantro.
- CHEF TIP: Only finish with cilantro if using right away, if you are storing it then use the cilantro when adding it to something that will be served up immediately after cooking.
CHICKEN CURRY RECIPE
- Once your homemade Indian curry is finished you can store in the refrigerator or freezer or use right away. Chicken curry is incredibly easy to make once the curry is finished.
- Start by heating up some oil in a sauté pan until lightly smoking.
- Simply add in the cubed chicken and get a quick sear on it and until it is cooked through, about 7-9 minutes. CHEF NOTE: The browning of the chicken will help bring about more flavor.
- Finish the chicken by seasoning with salt and mixing in some of the homemade Indian curry.
- Garnish with fresh chopped
WHAT DO YOU EAT IT WITH
Chicken curry is commonly served up and eaten with long grain rice and some sort of bread. In my case I served it up in a traditional tiffin box along with long grain rice and a blend of carrots, peas and potatoes that were tossed in butter and seasoned with salt and pepper. Of course, what would this be without a homemade garlic naan bread?
HOW TO REHEAT: To reheat the curry chicken simply place back in a pan and cook over low heat until hot.
STORING AND FREEZING: It will hold in the refrigerator covered up for up to 4 days. It will also freeze well covered for up to 3 months. Simply pull it out as you need it.
*If you are in love with this authentic Homemade Indian Curry then my Authentic Chicken Cacciatore Recipe is a must try, and be sure to drop me a comment below and a rating if you’ve had the chance to make this.*
Authentic Indian Chicken Curry Recipe
For the Curry:
- 3 tablespoon vegetable oil
- 8-10 cardamom pods
- 3 broken pieces of cinnamon stick
- 2 tablespoons cracked coriander seeds
- 1 tablespoon cloves
- 1 ½ tablespoons cracked black peppercorns
- 2 peeled thinly sliced red onions
- 8 finely minced garlic cloves
- 2 teaspoons finely minced fresh ginger
- 1 ½ tablespoons turmeric
- 1 tablespoon ground coriander
- 1 ½ tablespoons ground cumin
- 1 ½ tablespoons chili powder
- 8 roughly chopped vine ripe tomatoes or 6 cups roughly pureed
- sea salt to taste
For the Chicken:
- 3 tablespoons vegetable oil
- 3 pounds of cubed boneless skinless chicken breasts
- sea salt to taste
- ¼ cup finely minced fresh cilantro
- Curry: Add the oil to a sauce pot over medium low heat and add in the cardamom, cinnamon, coriander, cloves and peppercorns and cook for 3 to 4 minutes to bring out some aromatics and flavor.
- Next, add in the onions and caramelize until soft and dark brown, about 30 minutes.
- Next, add in the garlic and ginger and cook for 2 to 3 minutes just until you smell it.
- Stir in the turmeric, coriander, cumin and chili powder and cook for 2 to 3 minutes over low heat.
- Pour in the tomatoes and stew over medium heat for 20 to 25 minutes or until it becomes thick like a paste. Finish with salt.
- Chicken: Add the oil to a large frying pan over high heat. Once lightly smoking add in the chicken and cook for 7 to 9 minutes or until lightly browned and cooked through.
- Season with salt and add in 1 ½ cups of the homemade curry in stir to combine over medium heat.
- Finish with cilantro and serve with optional cooked long grain white rice, steamed peas, carrots and potatoes, and naan bread.
- Cook the spices at the beginning will help bring out more flavors from the spices.
- Take the time to caramelize the onions because the more caramelized the more flavor into your curry. Also, red onions are most commonly used in Indian cuisine.
- You can roughly chop the tomatoes, finely mince or place in a blender to rough puree, which is what I did. You can also use canned in the off-peak season.
- Only finish with cilantro if using right away, if you are storing it then use the cilantro when adding it to something that will be served up immediately after cooking.