Description

Are you tired of bland, uninspired chicken curries? This recipe is a masterpiece of flavor. By making your own spice paste from scratch—toasting whole spices like coriander, cumin, and fenugreek—you unlock a level of complexity that store-bought powders simply can’t match. The addition of tamarind adds a delightful tang, while coconut cream provides a luxurious finish. Get ready to impress your family with this stunning, authentic curry.

Ingredients

Units Scale

For the Chicken Curry:

6 small Garlic Cloves, made into a paste
1/2 tsp Ground Turmeric
750g (1lb 10oz) Chicken (Skinless, Bone-in), cut into small pieces
3 tbsp Vegetable Oil
12 Curry Leaves, fresh
70g (2 1/2oz) Onion, finely chopped
300ml (1 1/4 cups) Water
1/4 tsp Ground Cinnamon
3 tsp Tamarind Paste
Handful Fresh Coriander (Cilantro), chopped
To taste Salt

For the Spice Paste:

3 tbsp Freshly Grated Coconut (or desiccated)
1 tbsp Vegetable Oil
70g (2 1/2oz) Onion, thinly sliced
8 Dried Kashmiri Chillies
1/2 tsp Black Peppercorns
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
1/4 tsp Fenugreek Seeds
160ml (2/3 cup) Coconut Cream

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Instructions

Marinate the Chicken: Blend the garlic cloves with a splash of water to create a paste. In a bowl, mix this paste with turmeric and a pinch of salt. Add the chicken pieces, toss well to coat, and set aside.
Toast the Coconut: Heat a dry frying pan over medium heat. Toast the grated coconut for 6–7 minutes, stirring occasionally, until light brown and nutty. Transfer to a bowl.
Fry Aromatics and Spices: Add 1 tbsp oil to the same pan. Fry the thinly sliced onion over low heat for 8–10 minutes until softened and browning. Add the dried chillies, peppercorns, coriander seeds, cumin seeds, and fenugreek seeds. Fry for 7–8 minutes until fragrant. Remove from heat and cool slightly.
Blend the Spice Paste: Transfer the cooled onion/spice mixture into a food processor. Add the coconut cream and the reserved toasted coconut. Blend until you have a smooth, fine, thick red paste.
Cook the Base: Heat 3 tbsp oil in a heavy-based saucepan over medium heat. Add curry leaves and the finely chopped onion. Fry for 7–8 minutes until the onion browns and caramelizes.
Seal the Chicken: Add the marinated chicken to the pan. Fry for 6–7 minutes, turning pieces to seal the meat and develop color.
Add Paste and Simmer: Stir in the fresh spice paste to coat the chicken. Fry for 3 minutes. Pour in the water and season with salt. Bring to a boil, reduce heat to low, cover, and simmer gently for 30 minutes (stir halfway through).
Finish and Serve: Stir in the ground cinnamon and tamarind paste. Simmer uncovered for 3–4 minutes to thicken slightly. Garnish with chopped coriander and serve hot.

Notes

Bone-in Chicken: Using bone-in chicken adds significantly more flavor to the gravy than boneless breast.
Spice Paste: Do not skip toasting the spices and coconut; this step releases the essential oils and creates the depth of flavor characteristic of authentic Indian cuisine.
Fenugreek Caution: Be careful not to use more than the specified amount of fenugreek seeds, as they can make the dish bitter.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Main Course, Curry
Method: Stovetop, Simmering
Cuisine: Indian

Nutrition

Serving Size: 1 serving
Calories: 500 kcal
Sugar: 6 g
Sodium: 400 mg
Fat: 32 g
Saturated Fat: 16 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 5 g
Protein: 38 g
Cholesterol: 110 mg