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    Hearty Homestyle Chicken Curry

    clock-icon75 minutes
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    Author
    Pixicook editorial team

    This vibrant, homestyle chicken curry brings the essence of Indian cuisine to your table using everyday ingredients. Perfect for a comforting meal, it infuses the warmth of traditional spices into tender chicken pieces, all brought together in one pot for convenience.

    Ingredients for Hearty Homestyle Chicken Curry

    units in
    USchevron
    units in
    USchevron
    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Chicken, bone-in, trimmed

    0 lb

    Substitute chevron-down

    Salt

    to taste

    Substitute chevron-down

    Pepper

    to taste

    Substitute chevron-down

    Vegetable Oil

    tablespoons

    Substitute chevron-down

    Onions, finely chopped

    each

    Substitute chevron-down

    Curry Powder

    tablespoons

    Substitute chevron-down

    Garlic, minced

    cloves

    Substitute chevron-down

    Jalapeño Chile, stemmed, seeded, and minced

    each

    Substitute chevron-down

    Ginger, grated

    tablespoons

    Substitute chevron-down

    Tomato Paste

    tablespoons

    Substitute chevron-down

    Garam Masala

    teaspoons

    Substitute chevron-down

    Water

    cups

    Substitute chevron-down

    Plum Tomatoes, cored, seeded, and finely chopped

    each

    Substitute chevron-down

    Frozen Peas

    cups

    Substitute chevron-down

    Coconut Milk

    cups

    Substitute chevron-down

    Unsalted Butter

    tablespoons

    Substitute chevron-down

    Cilantro, minced

    cups

    Substitute chevron-down

    How to Make Hearty Homestyle Chicken Curry

    1. Preparation

    Pat the chicken dry with paper towels. Season generously with salt and pepper.

    2. Browning the Chicken

    Heat 1 tablespoon of oil in a Dutch oven over medium-high heat until shimmering. In batches, add half the chicken and brown on both sides, about 7 to 10 minutes; transfer to a large bowl. Repeat with the remaining oil and chicken.

    3. Sautéing Aromatics

    To the pot, add the chopped onions and ½ teaspoon of salt, cooking until they are softened and golden, about 5 minutes. Incorporate the curry powder, minced garlic, jalapeño, grated ginger, tomato paste, and garam masala, stirring until the mixture becomes aromatic, around 30 seconds. Carefully pour in the water, scraping up the flavorful browned bits from the bottom.

    4. Simmering the Chicken

    Place the browned drumsticks and thighs back into the pot (keep the breast pieces aside for now), along with any juices. Bring to a gentle simmer, cover, and let it cook on medium-low heat for 30 minutes.

    5. Adding Breasts

    Introduce the breast pieces to the pot, covering again to simmer. Continue cooking until the breast meat reaches 160°F and the drumsticks/thighs reach 175°F, about 20 more minutes, flipping the chicken halfway through.

    6. Final Touches

    Stir in the chopped tomatoes, peas, coconut milk, and butter, simmering until the peas are warmed through, which should take about 1 to 2 minutes. Fold in the minced cilantro and adjust the seasoning with salt and pepper to your liking.

    Pitfalls and tips

    Layer flavors by adding spices at different stages

    whole spices, ground spices with onions, and fresh herbs before serving.


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