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Homemade Authentic Chicken Curry photo

Authentic Chicken Curry

This Authentic Chicken Curry is bursting with flavors! A rich blend of spices and creamy coconut milk makes it a comforting family favorite.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 teaspoons coriander seeds
  • 2 teaspoons cumin seeds
  • 1 tablespoon ground turmeric
  • to taste Kosher salt and freshly ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 tablespoon curry powder
  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, finely chopped or grated
  • 1 teaspoon fresh jalapeños, ribs and seeds removed, finely chopped
  • 2 bay leaves
  • 2 star anise (available at many supermarkets or Asian markets)
  • 1 lb boneless, skinless chicken thighs, cut into 1-inch bite-size pieces
  • 2 medium tomatoes, scored, seeded, and roughly chopped
  • 1 cup unsweetened coconut milk
  • 1 Juice of one lemon
  • ½ cup unsalted roasted cashews, roughly chopped (for topping)
  • 1 tablespoon fresh cilantro, chopped (for topping)
  • Prepared Basmati rice (for serving)

Equipment

  • Large skillet or Dutch oven
  • Cutting board and knife
  • Measuring spoons
  • Cooking spoon
  • Serving dishes

Method
 

  1. In a dry skillet over medium heat, add the coriander seeds and cumin seeds. Toast them for about 2-3 minutes until they become fragrant. Be careful not to burn them. Once toasted, remove from heat and let them cool slightly before grinding them into a powder using a spice grinder or mortar and pestle.
  2. In a large skillet or Dutch oven, heat the olive oil and butter over medium heat. Add the chopped onion and sauté until it becomes translucent and golden, about 5-7 minutes. Stir in the minced garlic, chopped ginger, and jalapeños, cooking for an additional 2 minutes until fragrant.
  3. Add the ground coriander, ground cumin, ground turmeric, cayenne pepper, curry powder, bay leaves, and star anise to the onion mixture. Stir well to coat the onions and allow the spices to bloom for about 1-2 minutes.
  4. Add the chicken thighs to the skillet, stirring to coat them in the spice mixture. Cook until the chicken is browned on all sides, about 5-7 minutes.
  5. Add the chopped tomatoes to the skillet, mixing them into the chicken and spices. Pour in the coconut milk and bring the mixture to a gentle simmer. Season with kosher salt and black pepper to taste.
  6. Reduce the heat to low, cover the skillet, and let the curry simmer for about 20-25 minutes. This allows the chicken to become tender and the flavors to meld together beautifully.
  7. Once the chicken is cooked through, stir in the lemon juice. Taste and adjust the seasoning if necessary. Discard the bay leaves and star anise before serving.
  8. Serve the Authentic Chicken Curry over prepared Basmati rice. Top with chopped cashews and fresh cilantro for added texture and flavor.

Notes

  • For a gluten-free version, ensure your curry powder is certified gluten-free.
  • Substitute unsalted butter with olive oil or coconut oil for a dairy-free option.
  • Add vegetables like bell peppers or spinach for extra nutrition.