Classic Chicken Curry

One of our go-to, quick and tasty curries when you want something fast and delicious. This recipe is for my classic chicken curry made using freshly ground spices as well as the usual common ingredients used in most Indian curries. It’s packed with lots of flavour with the fragrant star anise, cinnamon, ginger and garlic aromas coming through.

I’ve been making this curry for as long as I can remember and it never fails me. It’s easy, quick and satisfying. Some people prefer to cook the curry sauce prior to adding the chicken to allow the sauce to thicken, however I prefer to add the spices initially so that it coats the chicken and lastly add the blended tomatoes.

The curry is finished off on a low heat with the lid on to allow the chicken to steam and remain succulent without over cooking it. Finally, make sure to garnish it with fresh coriander it really stands out in the curry and brings it together.

Classic Chicken Curry

Spicella Recipes

One of my first ever chicken curry recipes using traditional north Indian ingredients and spices. It's simple and satisfying.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Indian

Servings 3

Equipment

• Wide, non-stick saucepan
• Blender for grinding tin tomatoes

Ingredients

  

For home-made ground spice mix:

• 3 Cloves
• 2 Cinnamon sticks (4cm each)
• 1 Star Anise (8 petals)

For the Curry Sauce:

• 1 Cinnamon stick (4cm)
• 2 Green cardamom pods
• 2 Petals star anise
• 4 Curry leaves
• 1 Large onion (finely diced)
• 2 Green chillies
• 4 Cloves garlic (grated)
• 12 g Ginger (grated)
• 1 tsp Coriander powder
• 1 tsp Cumin powder
• 1 tsp Garam masala
• ⅓ tsp Turmeric powder
• ¾ tsp Salt
• ½ tsp Sugar
• 300 g Tin tomatoes (blended)
• 650 g Boneless chicken (diced)
• 280 g Baby potatoes (skinned and steamed)
• Fresh coriander (garnish)

Instructions

 

• Wash and peel the potatoes. 3/4 cook them in a steamer or boil before adding to curry.
• In a pestal and mortar, crush the whole spices to make a fine spice mix.
• In a non-stick pan, add 2 tbs oil and sizzle the whole spices: green cardamom, cinnamon stick, 2 petals of star anise and curry leaves for 1-2 minutes.
• Add the finely diced onions and let these saute and turn light brown for around 10-15 minutes on a medium heat.
• Dice the chicken into cubes and mix into the pan.
• Add the following ingredients and mix in; the spice mix prepared earlier, coriander powder, cumin powder, garam masala, salt, turmeric, sugar, chillies, ginger and garlic. Let this combine for 5 minutes.
• Add potatoes to the saucepan and pour in blended tomatoes and water. Let the curry cook on a low to medium heat for around 10 minutes with the lid on.
• Sprinkle fresh coriander as a garnish.

Keyword Chicken Curry, Curry

Tips on making Classic Chicken Curry

• If you’re unable to make your own spice mix, instead leave this step out and add 1 whole star anise (8 petals) to the curry when sizzling the whole spices. Also add 2 tsp garam masala and 2 tsp cumin powder as opposed to the quantities stated above.