Chicken curry is my absolute favorite, it is made with simple spices yet packed with flavors. You can make this chicken curry in under 30 minutes. It’s a perfect weekday recipe or make it for a potluck to feed a crowd.
Ingredients for Boneless Chicken Curry
Chicken
I prefer to use chicken thighs for this recipe. Chicken thighs are cost effective and packed with flavors. Cut the chicken into bite size pieces and set it aside to use later.
Onion
One medium size onion, peeled and crushed is used in the first step, followed by ginger, garlic and chicken. I used a food processor to crush an onion but you can also finely chop onion or grate it with a grater.
Ginger and garlic paste
I used 1 tsp of ginger and 1 tsp of homemade garlic paste. Use a food processor to crush the garlic and then store it into fridge for few weeks or freeze into ice cubes trays and then store in a plastic bag.
Spices
Spices I used in this recipe are very common. Most likely you already have all of these spices in your pantry. I used salt, red chili powder, chili flakes, cumin and coriander powder.
Crushed cumin and coriander
Dry roasted cumin and coriander powder is the special spice powder in this recipe. Add 1 tbsp of coriander seeds and 1 tsp of cumin seeds in a pan. Roast the spices on medium high heat until fragrant. Once you start smelling the aroma, take the pan off of heat. Add the spices into a grinder to crush them.
What to serve with chicken curry
My personal favorite is to serve the chicken curry with white rice but it tastes equally delicious with naan, roti or paratha. Add a side salad to make it a perfect meal.
Easy chicken curry
Ingredients
- 2 lbs boneless chicken thighs or breasts
- 1 tsp Salt
- 1 tsp Red chili powder
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 1/2 tsp Red chili flakes
- 1/3 tsp Turmeric
- 1 tbsp Roasted cumin coriander powder
- 1/2 tsp Fenugreek leaves
- 1 tsp Ginger paste
- 1 tsp Garlic paste
- 1/2 cup Oil
- 1 medium Onion grated or finely chopped
- 8 oz Can of tomato sauce or two crushed tomatoes
- 1/4 cup Water
Garnish
- 1 inch Ginger thinly sliced
- 2-3 Green chilies optional
Instructions
- Peel your onion and add into a food processor. Pulse it several times to crush the onion. Don't over mix it.
- Add oil to a pan, then add crushed onion, cook it for 2-3 minutes.
- Now add ginger garlic paste and chicken pieces.
- Add salt, red chili, turmeric, chili flakes, cumin and coriander powder.
- Mix everything and cook for 3-4 minutes.
- Now add a can of tomato sauce and 1/4 cup of water.
- Mix everything, cover and cook for about 10 minutes.
- Open the lid. Add dry roasted cumin coriander powder and fenugreek leaves.
- Garnish with thinly sliced ginger and green chilies.