5.18.2017

Authentic Indian Chicken Curry Recipe



I absolutely love curries. I spent some time traveling in Sri Lanka right after college with one of my dear friends who is from the region and there my love of curries was born. I have always enjoyed cooking curries at home, but my recipes have never been very authentic. I would make simplified "western" versions. My versions taste good, but I was truly seeking an "insider" curry recipe.

I reached out to my friend Mina Irfan, from The Universe Guru YouTube channel to see if she would share one of her authentic Indian/Pakistani recipes with me. Mina was more than happy to oblige and we had great fun collaborating on this post. She shared a base chicken curry recipe with me. She said this is the type of standard recipe that Indian mothers pass down to their daughters. I feel so special to have received this recipe and am happy to share it with you now!



Mina's Chicken Curry
(serves 4-6)

Ingredients:
2 pounds chicken (bone in, skin off. I use legs and thighs in this recipe)
1 small onion (Mina gets the golden browned fried onions from the Indian store, which saves her from having to brown the onions)
1/2 cup plain yogurt
1 tsp. coriander powder
2 tsp. salt (adjust to taste)
¼ tsp. turmeric powder
1 tsp. chili powder
1 tsp. garlic paste
1 tsp. ginger paste (or get the mixed ginger/ginger paste from the Indian/Middle Eastern grocery store)
1/3 cup oil
3 tomatoes, chopped
1-2 green chiles, chopped
1 tsp. garam masala (indian spice mix - see recipe below)
2 green cardamom seeds
1 small stick cinnamon
black pepper
6-8 cloves
¼ tsp. cumin seeds

Cilantro and lemon juice for Garnish

Fry onions in oil to light brown (If using already fried onions just heat them for 30 seconds and move to next step).
Add ginger, garlic paste, yogurt, coriander powder, chili powder, turmeric powder, tomato, and salt. Add cinnamon stick (which will need to be removed before eating).
Mix and fry briefly and then add the chicken.
Mix it and let it cook for 30-35 minutes till the chicken becomes tender and meat starts separating from bone easily. I covered the pot with a lid to allow the chicken stay moist and added one drinking glass full of water to thin out the gravy.Garnish with green chilies, green coriander (Dhaniya) leaves and garam masala, cilantro and lemon juice.
Serve with naan or basmati rice. Enjoy!


Check out Mina's channel, where she will be doing crockpot versions of Indian favorites. You can watch her video here. Also, Mina is a big fan of the Madame Chic books and is hosting a giveaway of Lessons from Madame Chic on her channel. To enter, you must be subscribed to both of our channels and leave a comment on her video telling us your favorite Indian /Pakistani recipe. Mina will announce the winner on June 1st. Thank you and best of luck for the giveaway!

News
Mr. Connoisseur and I celebrated 11 years of marriage on Monday. Thank you to all of our social media friends who wished us well!

It's our wedding anniversary today. Cheers to 11 years ๐ŸŽ‰ #MADAMECHIC #MrConnoisseur #dailyconnoisseur

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Here is a lovely picture of At Home With Madame Chic in Japan...



Comment of the Week
On Monday's Minimalism post, Jan B writes: Hi Jennifer, I enjoy your videos and books. After watching "Goodbye, Things", I thought of two other reasons to motivate someone to scale back on things. The first is do it for those who come behind you. My daughter had to clean out two houses of relatives of her dad's who passed and it was overwhelming and time consuming. It is also very difficult to throw away things that belonged to someone you loved, and yet much of it is clutter. I am retired and I never want my children to have to clean out attics and garages full of stuff for me, so I am slowly getting rid of it.
The second reason is moral. I am so blessed to have all that I do, but if I am not using it and just storing it, someone else may need it more than me. Anytime I buy something new, I give the old one away to charity. Wherever you live, there are organizations that could make good use of slightly used clothing, furniture, toys or appliances. I am definitely in the "Less is More" camp.


Hi Jan, I completely agree with you! I think most of us have stories of loved ones who hold on to too much. You make some great points.

Thank you for watching today's video. I would love to know what your favorite curry dishes are. Let me know in the comment section below and your comment could be chosen as comment of the week on the blog! See you on Monday.

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8 comments:

patrish said...

Recipe looks great! Check out the spice kit and book from Kitchen Curry Master--it's wonderful. All the spices in a lovely box and the recipes are easy and taste great. (I have no affiliation with this company but wish I did!)

Ladylike said...

Hello Jennifer,

Thanks for the recipe. It looks delicious! I will substitute chickpeas and veggies for the chicken and make it vegan for my family. Yum!

Warm best,

Alexandra

Julie Prenzler said...

Hi Jennifer,
I LOVE Curries too ๐Ÿ˜‹. My family have a favourite curry made similar to this one but instead of yoghurt it's made on coconut milk and you eat it with rice noodles. Yum! I can't wait to make this one which is close to my family favourite. Thanks for sharing Mina!
I need to make curry now as my mouth is watering so much.
God bless,
Jukie

Ladylike said...

Hi Jennifer,
Here is my after-cooking report. My family loved this dish! There was nothing left at the end of the meal. My teenage son ate two large servings. I'm so glad you're giving curry to your baby. He will have a sophisticated palate when he is older.
Like Julie, I used coconut cream in place of the yogurt. To cut down on the fat, I also sauteed the onions in veggie broth instead of oil. The veggies I used were zucchini and summer squash. We've only been vegan for a couple months; so we are still firming up our favorite recipes. This is definitely one of them.
For those who may feel intimidated by all the spices, I don't think it's absolutely necessary to use every single spice. I substituted powders for the pastes and skipped the garam masala since I didn't have it. The curry was still fantastic.
Thanks again,
Alexandra

Mersydotes said...

Dear Jennifer,

I am so grateful for the excellent ideas and discussions that you include in your books and on your blog! My husband has Celiac disease, so I have to be very careful about cooking gluten-free. I've found that many of the recipes you share are either already gluten-free or easily adaptable: your coconut chicken curry, broccoli cheddar soup, flourless chocolate cake, crockpot oatmeal, and overnight oats, just to name a few. We have really enjoyed making these recipes and sharing them with our family members. I also highly recommend checking out the BBC 4 Women's Hour podcast called "Cook the Perfect". This is where I have found my favorite Indian recipe called "Daily Dal", simple and flavorful! Thank you again for all that you do!

Mersydotes said...

Dear Jennifer,

Hello again! In my previous comment I completely forgot to include a question I would like to ask you. I was too excited about the recipes! Here it is: like you, I have also recently had a baby, and I was wondering if you had any post-parfum weight management suggestions that you found helpful and would be willing to share? Thank you!

Vicki Zimmerman said...

Well, you know I'll be making it, because I love trying new recipes and all of yours have been amazing, Jennifer, and thank you Mina for sharing this delicious curry dish.

Vicki Zimmerman said...

Quick follow-up on the actual recipe: I'm in the process of making it right now, and there is no mention in the recipe directions of the cardamom seeds, the cloves or the cumin seeds. I had many of these on hand, but had to go out and buy some especially for this recipe and now I'm guessing, these may be added with all the other spices. Would you please let me know about this? I also see that the garam masala is used afterwards, as a garnish. Thanks.

 
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