Easy Chicken Curry Recipe in just 30 minutes. This is a post on how to make Chicken Curry without spending much time in the kitchen. This is the best recipe that even a beginner can attempt to cook.
This is a chicken curry recipe with the East Indian Bottle Masala. Feel free to use any chicken curry masala of your choice.
This delicious curry takes only 25 minutes to cook if you have all your ingredients ready. My mum used to make this chicken curry too often, moreover its been in the family for decades. So you just can’t go wrong with this simple chicken curry recipe.
You could serve this chicken curry with rice and also with the East Indian Fugias.
How to make Chicken Curry East Indian style
You can make this Chicken Curry in East Indian style with simple STEP BY STEP INSTRUCTIONS
- In a pan heat 3 tbsp of oil/ghee and drop-in only 1 bay leaf. When the oil/ghee is sufficiently hot add in 2 sliced onions.
- Also, add in 6 to 7 flakes of finely chopped garlic, 2-inch piece of ginger finely chopped, and 2 to 3 green chillies slit. Saute the onions till they turn translucent.
- To soften the onions as they turn translucent, cover the vessel for 5 minutes, and cook. This will then ensure a smooth curry without any onions floating on the gravy.
- Now after 5 minutes of cooking, the onions would have softened. Add in 2 tbsp of Bottle Masala or Chicken Curry Masala and then mix well.
- Next, add two finely chopped tomatoes. Cover the vessel once again, this time to soften the tomatoes as well.
- Now put in the chicken pieces and combine everything. Cover the vessel for the 3rd time and let the chicken cook in its own juices for 5 minutes.
- Open the lid, give the chicken a stir and then add approx 350 ml of warm water to make the required gravy and allow the chicken to cook for at least 12 to 15 minutes or till done.
- To finish off the cooking add the juice of half a lemon and then garnish with fresh coriander or mint leaves and a dash of homemade garam masala powder.
Best Chicken Curry Recipe suggestions
CHICKEN – To get the best flavours into this chicken curry, I suggest that you use chicken on the bone for this recipe. Boneless chicken works just as fine but use chicken with bones preferably.
BOTTLE MASALA OR CHICKEN CURRY MASALA – We generally make this curry with Bottle Masala but you could use any Chicken Curry Masala available with you. Since this is the only spice blend we will be using for the curry, I suggest you use a good brand of aromatic masala.
ONIONS & TOMATOES – There is no need to puree the onions and the tomatoes for this recipe. But I suggest that you slow cook them by covering the pan. This will soften the onions and tomatoes faster and also yield a smoother gravy.
WHOLE SPICES OR GARAM MASALA – I have only used a bay leaf in hot oil. Absolutely no need for adding other whole spices since we are using the bottle masala which already contains a whole lot of spices. You can still use some mild spices such as cardamom, cinnamon if you like. There is also no need to use any garam masala powder either, lets just keep it simple.
THICKENERS – We do not use any thickeners such as coconut or coconut milk. This is basically a chicken curry without coconut. The curry thickens up with proper frying of the masala ingredients and also by slow cooking of the onions and tomatoes.
LEMON JUICE – Chicken curry tastes best with a little tang and hence I prefer to use the juice of half a lemon. You could also substitute lemon juice with a tablespoon or two of vinegar. Since we are not using any yogurt or curds for this recipe I suggest you use lemon or vinegar for a little tangy flavour.
Serving Suggestions
Hope you try out this Easy Chicken Curry recipe and serve this with steamed rice, or Fugias, or simply Rotis.
Other Quick and Easy Chicken Curry Recipes you may like
CHICKEN FRITHAD – EAST INDIAN CHICKEN CURRY
Recipe Video
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Easy Chicken Curry Recipe | How to make Chicken Curry
Ingredients
- 600 grams Chicken on the bone
- 2 tbsp Bottle Masala or Chicken Curry Masala
- 2 medium Onions sliced
- 2 medium Tomatoes, chopped
- 6 to 7 flakes Garlic, finely chopped
- 2-inch Ginger, chopped
- 3 Green chillies slit
- Juice of half a lemon
- Salt to taste
- 1 Bay leaf
- 3 tbsp Oil for cooking
Instructions
How to make Chicken Curry
- Heat a pan and add 3 tbsp oil. When the oil is hot add a bay leaf.
- Add 2 sliced onions and saute till translucent. Also add the chopped ginger, garlic and green chillies.
- Now add 2 tbsp bottle masala and mix well. Also add the chopped tomatoes. Cover the vessel and let the tomatoes soften (5 minutes)
- Add the chicken pieces, mix well and cover once again and cook for 5 more minutes.
- Now open the vessel and add water to make the required gravy (approx 350 ml) and let the chicken cook till tender. Approx 12 to 15 minutes
- Once the chicken is tender add lemon juice and then garnish with coriander leaves.
- Serve Chicken Curry with Rice or Rotis.
Notes
- Â Always add warm water while cooking the chicken.
- Â You could also substitute vinegar for lemon juice.
- Cover the vessel while cooking the onions and tomatoes in order to get a smooth gravy.Â
- Add water accordingly to make gravy.
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