Serves 3
50 min
Indian Village Chicken Curry
Recipe GLPRac5ea9e7b4fc95
A fragrant and warming Indian chicken curry with bone-in chicken pieces marinated in ginger-garlic and spices, then simmered with a rich spice paste made from roasted cumin, coriander, sesame seeds, and dried Kashmiri chillis. This rustic village-style curry is aromatic, mildly spiced, and deeply flavorful, finished with fresh green chillies and bay leaves for a classic finish.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 pound Chicken with bone, cut into medium pieces
2 tablespoons Ginger-garlic paste
2 tablespoons Red chilli powder, divided
½ tablespoon Turmeric powder
Salt, to taste
2 tablespoons Fresh grated coconut
1 cup Water
1 teaspoon Sesame seeds
1 teaspoon Cumin seeds
1 teaspoon Coriander seeds
6 Dried Kashmiri chillis
5 Peppercorns
½ inch Cinnamon stick
3 Cloves
2 tablespoons Vegetable oil
3 Fresh green chillies, slit
3 Bay leaves
1 Medium onion, finely chopped
Directions
Pat the chicken dry and place in a bowl. Add the ginger-garlic paste, 1 tablespoon of the red chilli powder, turmeric powder, and salt to taste. Mix well to coat the chicken evenly. Set aside to marinate for at least 10 minutes while you prepare the spice paste.
In a dry skillet over medium heat, toast the sesame seeds, cumin seeds, coriander seeds, dried Kashmiri chillis, peppercorns, cinnamon stick, and cloves for 2 to 3 minutes, stirring frequently until fragrant. Be careful not to burn them.
Transfer the toasted spices to a spice grinder or mortar and pestle and grind into a fine powder.
In a small bowl, combine the ground spice powder, fresh grated coconut, the remaining 1 tablespoon red chilli powder, and 1 cup water to form a smooth paste.
Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat. Once the oil is hot, add the finely chopped onion and sauté until golden brown, about 5 to 6 minutes, stirring occasionally.
Add the marinated chicken pieces to the pot and cook for 3 to 4 minutes, stirring gently, until the chicken begins to brown on the surface.
Pour the prepared spice paste into the pot with the chicken and onions. Add the bay leaves and fresh green chillies. Stir well to combine all ingredients.
Bring the curry to a boil, then reduce the heat to medium-low and simmer uncovered for 15 to 20 minutes, stirring occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F. The curry should thicken slightly and the flavors will meld together.
Taste and adjust the salt and spice levels as needed. Serve hot with steamed rice or warm naan bread.
