This curry chicken recipe from Chandra is a gift from one of Laura’s closest friends who has Indian origins and revealed the secret of this dish to us.
The trick lies in the mix of spices that must be expertly dosed to achieve a fragrant and flavorful dish. Chandra told us that every family jealously guards their blend, which is passed down from generation to generation.
I challenge you to find an equally tasty recipe on the web. Not only will you prepare a delicious main course, but you’ll also embark on a true journey through the flavors and aromas of Indian cuisine.
To prepare this recipe, you should use chicken thighs.
Chandra’s Tip: Thighs are the most suitable part for this recipe because the chicken must be cooked slowly for 35 minutes to ensure all the flavors blend correctly. If you use chicken breast, the result will be a dry curry chicken.
You can serve the curry chicken hot with basmati rice.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.3 lbs chicken (chunks or cut pieces of thighs)
- 5.3 oz Greek yogurt
- 1.8 oz water
- 1 red onion
- 1 carrot (medium size)
- 1 zucchini (medium size)
- to taste salt
- 2 tsp ground turmeric
- 1 tsp ground cinnamon
- 1 tsp cardamom
- 1 tsp coriander seeds
- 2 tsp sweet paprika (if you love spicy, use hot paprika)
- 1 tsp Cayenne pepper
- 1 tsp black pepper
- 1.1 cups Basmati rice
Tools
- 1 Pan
- 1 Pot
Steps
In a bowl, put two teaspoons of turmeric.
Add, in the quantity indicated in the ingredients section, cardamom, ground cinnamon, coriander seeds, paprika. In this case, Chandra used sweet paprika for a milder result but explained that you can use hot or smoked paprika depending on the result you prefer. Finally, add Cayenne pepper and black pepper.
Mix all the spices and pour them into the jar of yogurt, blending everything together.
In a bowl, put the chicken cut into pieces, add the whole Greek yogurt mixed with the spice mix, mix everything very well, cover with plastic wrap, and leave to marinate in the fridge for at least an hour (it is also possible to leave it overnight). If you wish, you can also add a carrot and a zucchini cut into small pieces to the mixture.
Sauté the onion in a pan and then add the marinated chicken.
Let it cook slowly by adding two ladles of water until the chicken is tender and the “sauce” has thickened, about 35 minutes.
To accompany the curry chicken, cook basmati rice in plenty of salted water, drain, and plate.
Enjoy hot.
Eh, wow, that’s good. 🙂
Storage
You can store the curry chicken in the fridge in an airtight container for one day.
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FAQ (Questions and Answers)
Is it possible to serve without rice?
You can serve it with chapati bread, similar to our flatbread or Arab focaccia.
Can it be frozen?
No, it cannot be frozen.
Can Greek yogurt be substituted?
You can substitute it by using coconut milk when cooking.
