Basic Chicken Curry
A straightforward curry relies on building a base of aromatics and spices before simmering chicken pieces in a tomato and yogurt-based sauce. The process requires patience to brown the onion paste thoroughly, which provides the foundation for the final flavor.
The secret is in the onion base.
Do not rush the onions. If they stay pale, the sauce will taste raw; you are looking for a deep, golden-brown color before adding the tomatoes.
- Heavy-bottomed pot or Dutch oven
- Wooden spoon
- Chef's knife
What goes in.
- 1.5 lbchicken thighs, skinless and boneless, cut into 1.5-inch pieces
- 3medium yellow onions, finely diced
- 2 tbspginger-garlic paste
- 2ripe tomatoes, finely chopped
- 1 cupplain full-fat yogurt, whisked
- 1 tbspground coriander
- 1 tspground turmeric
- 1 tspred chili powder
- 1 tspgaram masala
- 3 tbspneutral cooking oil
- to tastekosher salt
Sautéing the spice base
This technique involves frying the onions, aromatics, and spices together until the oil begins to separate from the sides of the paste, ensuring no raw spice bitterness remains.
The method.
Brown the onions
Heat oil in the pot over medium-high heat. Add onions and cook, stirring frequently, until they turn a deep amber color. This takes about 10-12 minutes.
Add aromatics
Stir in the ginger-garlic paste. Cook for 2 minutes until the sharp raw scent disappears.
Incorporate spices
Lower the heat to medium. Add coriander, turmeric, and chili powder. Stir for 1 minute, adding a splash of water if the spices stick to the bottom.
Form the base
Add the chopped tomatoes and a pinch of salt. Cook until they collapse into a thick, pulpy paste and oil separates from the edges.
Sear the chicken
Add chicken pieces to the pot. Stir to coat thoroughly in the spice base and cook until the meat turns opaque on the outside.
Simmer
Lower the heat to medium-low. Whisk in the yogurt gradually so it doesn't curdle. Cover and simmer for 15-20 minutes until the chicken is tender and cooked through.
Finish
Remove the lid, sprinkle with garam masala, and stir to thicken the sauce to your preference. Adjust salt before serving.
Other turns to take.
Coconut Curry
Replace the yogurt with full-fat coconut milk for a creamier, milder finish.
Extra Heat
Add two split green chilies during step 2 to increase the sharp, fresh heat.
When it doesn't go to plan.
Pat the chicken dry before adding it to the pot to ensure it sears rather than steams.
If the sauce gets too thick, add a quarter-cup of warm water at a time until you reach your desired consistency.
Always whisk the yogurt in a separate bowl with a pinch of the hot curry sauce before adding it to the pot to prevent curdling.
The ones that keep coming up.
How do I know when the onions are ready?
They should look like a dark jam, significantly reduced in volume, with a sweet, toasted aroma.
Can I use chicken breast?
Yes, but reduce the simmer time by 5-7 minutes as breast meat dries out faster than thighs.
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