Looking for an easy and flavourful Indian chicken curry? And I got you covered! This recipe is made using homemade curry masala powder that gives the chicken its rich, aromatic taste you'll love. The chicken is cooked slowly with onions, garlic, and ginger to create a delicious and satisfying curry. It pairs perfectly with any rice like matta rice, basmati rice, brown rice, sona masoori rice or even with quinoa for a healthy meal.
Indian Curry Rice
Few days back i was watching some cooking videos on youtube and I came across a video in which they made curry rice. Each country has their own version of curry rice. japanese has a lot more starch added in them which makes their curry more silky.
So I decided to make my version of Indian curry rice. I made a batch of homemade curry powder and used that in this curry and the curry came together in under 35 mins or so.
About Indian Curry Rice
Honestly, this Indian chicken curry is one of the easiest and yummiest dishes I've made. With just a few basic ingredients, this chicken curry turns out incredibly flavourful.
I love how easily it comes together in minutes without fancy ingredients or complicated cooking methods. And it delivers the taste just like the ones from the restaurant.
This curry rice is inspired by Japanese curry rice, which gave me the idea to create an Indian style version using my homemade curry powder.
Japanese curry is usually made with spice roux blocks and includes basic ingredients like onion, carrot, potato along with chicken or beef. And this curry is commonly served with rice.
Similar Recipes
To make this Indian style curry rice, start by sauteing onion, ginger, garlic until soft and caramelized. Then add chillies, homemade curry powder and
mix well to bring out the fresh aroma. Then add tomato puree, boneless chicken pieces and cook until they are tender and fully cooked.
Once the chicken is done, garnish with fresh coriander leaves. And serve it hot with brown rice or any course of your choice for a satisfying meal.
This simple and delicious curry also goes well with roti, dosai, idli, parotta, chapati or naan. With simple steps and minimal ingredients, you can make this flavourful chicken curry anytime.
Ingredients
- Brown rice : Brown rice is a healthy and wholesome rice that has a mild nutty flavour and chewy in texture. It is more nutritious than regular white rice.
- Onion : use finely chopped onions to make the base of the curry.
- Boneless chicken : This is the main ingredient of the dish. Boneless chicken pieces cook quickly, tender and juicy. It is also more convenient compared to bone-in pieces.
- Indian curry powder : I have used my homemade curry powder. This is the key ingredient for the flavour. It has a blend of warm aromatic spices and gives the curry its signature taste and flavour.
- Oil : Oil used to cook the spices, masala and chicken. You can also use a mix of oil, ghee or butter to enhance the richness of curry taste.
- Ginger garlic : Ginger garlic forms the base flavour of the curry. It adds a strong aroma and enhances the taste.
- Green chillies : Green chillies give a spicy kick to the curry without overpowering the other flavour. Adjust the quantity based on your spice preference.
- Tomato puree : This puree forms the curry base and thickens the curry.
- Salt and sugar : Salt enhances overall flavours, while a small amount of sugar balances the tanginess and spiciness, and creates a well-rounded taste.
- Coriander leaves : Coriander leaves are added for garnishing and it instantly brightens up the curry with its refreshing aroma.
Step by Step Pictures
Make Curry
1)Heat oil in a pan and add in chopped onions. Saute until the onions get golden brown in colour.
2)Add in chopped ginger and garlic.
3)Sprinkle salt and sugar over the onions and mix that through.
4)Cook until onions gets golden in colour. Add in slit green chillies and mix well.
5)Add in curry powder and toss to coat.
6)Let the curry powder toast in the oil for few minutes.
7)Add in tomato puree and mix well.
8)Cook until the tomato puree cooks down completely and oil separates from the mixture.
9)Now add in some water to form the gravy. Let the gravy come to a full boil.
10)Add in cubed chicken into the gravy.
11)Mix the chicken into the gravy.
12)Cover and cook on low medium heat until the chicken is cooked completely.
13)Now chicken is cooked completely and the curry is done. taste and adjust salt and sugar accordingly.
14)Add in coriander leaves and mix well. curry is ready to serve.
Serving
15)Mean while cook some brown rice.
16)Spoon some curry over the rice.
17)garnish with coriander leaves and enjoy.
Expert Tips
Control the gravy thickness : For a thick curry, cook it longer until it reduces to a thick, rich sauce. For a thinner version, add little water to adjust the consistency.
Make it rich and creamy : If you want a richer curry, add thick coconut milk, cashew paste or a little cream to make the curry creamy and mildly spiced.
Save time : You can use a pressure cooker or instant pot to cook the curry to save time.
Rest before serving : Let the curry rest for 5 to 10 minutes after cooking. It allows the flavours to blend even better.
Storage: Store any leftover chicken curry in the refrigerator for up to 3 days. Reheat by adding a little water to adjust the consistency.
Serving : Serve this curry hot with rice, roti, chapati, pulao, idli, appam or dosai for a complete meal.
FAQ
Curry powder is a blend of roasted and ground whole spices that adds rich Indian flavour to any dish. It makes a simple curry, stir fries more aromatic and flavourful without using other spice powders.
Absolutely! You can reduce the amount of green chillies if you prefer a milder curry. Or skip it if serving for kids.
If the curry is too thin, you can simmer it longer to reduce the liquid and it thickens the gravy. Alternatively, add cashew paste or fresh cream to make the curry richer, thicker and creamier. But this addition may slightly change the taste.
📖 Get Recipe
Indian Curry Rice Recipe (Chicken Curry Rice)
Ingredients
For Chicken Curry
- 3 tablespoon Oil
- 1 tablespoon Ginger peeled and chopped finely
- 1 tablespoon Garlic peeled and chopped finely
- 2 no Green Chillies slit
- 1 large Onion peeled and chopped finely
- 2 medium Tomatoes Pureed
- 250 grams Boneless Chicken cubed
- 2 tablespoon Indian Curry Powder
- ½ teaspoon Sugar
- Salt to taste
- ½ cup Water or as needed
For Garnishing
- ¼ cup Coriander leaves finely chopped
For Serving
- 3 cups Cooked Brown Rice
Instructions
- Make Chicken Curry - Heat oil in a pan, add in onions, ginger and garlic along with salt and a touch of sugar. Saute this till golden brown. Add in green chillies and mix well.
- Now add in curry powder and give it a quick toss in the oil. Now add in tomato puree and cook this till oil separates from this mix.
- Now pour in water and bring it to a boil. Once it boils add in chicken and low the heat to a simmer and cook for 20 to 25 mins till chicken is cooked and gravy is thick. Add in coriander leaves and mix well.
- Serve over brown rice with a sprinkling of coriander leaves.
devi vinod
Hi nice recipe i was curious which brown rice is it, basmati.B'coz we eat white rice in america i awas sure whether our Kerala curry taste good with brown rice if you can share whcih one you are using.ThankYou
Aarthi
this is not basmati, it is regular brown rice.