A spicy and creamy coconut-based curry with green curry paste and tender chicken or tofu.
Chicken curry is more than just a dish—it’s an emotion for many households around the world. Whether you’re in India, Bangladesh, Pakistan, or any part of the globe where spice is loved, classic chicken curry is one of those timeless recipes that bridges generations, cultures, and dinner tables. With its tender chicken, rich gravy, and aromatic spices, this dish never fails to deliver both warmth and satisfaction.
A delicious, aromatic chicken curry that’s perfect with rice or naan. Ideal for lunch or dinner.
Chicken curry is more than just a dish—it’s an emotion for many households around the world. Whether you’re in India, Bangladesh, Pakistan, or any part of the globe where spice is loved, classic chicken curry is one of those timeless recipes that bridges generations, cultures, and dinner tables. With its tender chicken, rich gravy, and aromatic spices, this dish never fails to deliver both warmth and satisfaction.
Classic Chicken Curry Recipe
Equipment
- 1 Preseser Cooker
- 1 Cold Watter
Ingredients
- 500 g 500g chicken (bone-in or boneless, cut into pieces)
- ½ cup plain yogurt
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp salt
Instructions
- 2 tbsp oil or ghee
- 2 medium onions, finely chopped
- 1 tbsp ginger-garlic paste
- 2 medium tomatoes, chopped
- 1 tsp cumin seeds
- 1 tsp coriander powder
- ½ tsp garam masala
- 1 tsp ground cumin
- Salt to taste
Notes
👨🍳 Instructions:
-
Marinate the Chicken
In a bowl, combine yogurt, turmeric, chili powder, and salt. Add chicken, mix well, and let it marinate for at least 30 minutes (or overnight for deeper flavor). -
Sauté Onions and Spices
Heat oil in a pan. Add cumin seeds, then chopped onions. Sauté until golden brown. -
Cook Ginger-Garlic Paste
Add ginger-garlic paste and fry for 2 minutes until raw smell disappears. -
Add Tomatoes and Dry Spices
Stir in chopped tomatoes, coriander powder, ground cumin, and salt. Cook until oil separates from the mixture. -
Add Chicken
Add marinated chicken and cook for 5–7 minutes on medium heat, stirring occasionally. -
Simmer the Curry
Add 1 cup of water, cover, and simmer for 20–25 minutes or until chicken is fully cooked and tender. -
Finish and Garnish
Sprinkle garam masala, mix, and cook for another 2 minutes. Garnish with chopped coriander leaves.
💡 Tips:
- For a richer flavor, use ghee instead of oil.
- Add green chilies for extra heat.
- Use coconut milk instead of water for a creamy version.
-
Marinate overnight for more flavor.
🔢 Nutrition (per serving):
- Calories: 350 kcal
- Protein: 28g
- Fat: 22g
- Carbs: 10g
- Fiber: 2g
🍴 Serving Suggestion:
Serve hot with steamed basmati rice, jeera rice, or warm naan bread. Add a cucumber raita or salad on the side for a refreshing touch.
