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The Authentic Indian Chicken Curry

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Adjust Servings:
4 Chicken legs
3 tbsp. of Coconut oil Or ghee, olive oil
250 ml of Water Or 50/50 with coconut milk
3 Onion
3 Tomato fresh Medium tomatoes
3 cm of Fresh ginger
3 cloves of Garlic
1 Indian green chilli Or more to your taste
Whole spices:
1 tsp. of Cumin whole
1 Bay leaf
1 stick of Cinnamon
5 pods of Cardamom whole
10 peppercorns of Black pepper whole
5 buds of Clove
Ground spices:
1/2 tsp. of Turmeric powder
2 tbsp. of Ground coriander
to taste Salt

The Authentic Indian Chicken Curry

  • Dairy-Free
  • Gluten-Free
  • 1 h 30 min
  • Serves 8
  • Medium


  • Vegetables:

  • Whole spices:

  • Ground spices:



It is an authentic Indian Chicken Curry recipe, which means we don’t use curry powder, but work with the spices separately. This recipe contains the rulebook logic of making an Indian dish with all its peculiarities, steps, flavors and textures.

Although, at first glance, the process looks tricky, plus the list of spices is long, with proper preparation, it is a pretty easy dish to make and the spices are chosen perfectly. The secret is to gather and chop all the ingredients on the table before you start cooking, and the rest is pretty simple and fast!

I recommend cooking this type of curry, as it is entirely different from its simplified counterparts. You will surely fall in love with it and cook it just like that.

The classic version of this curry is made without coconut milk, but you can add it to make your curry even more delicate.

Bon Appétit!

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Cut the thighs in half at the joint and remove the skin. It is essential. For making curry, chicken must be on the bone and without skin.


Slice onion into thin strips and grate ginger on a fine grater. Chop the garlic very finely or even grind it into a paste with a dash of salt. Dice the tomatoes into large cubes. Cut the chili in half lengthwise, not cutting it all the way to the tip.


Measure out all the spices. The rule is as follows: the whole spices will be used at the beginning of cooking, and the ground ones will be added at the end, so put them separately.


In a large frying pan with a lid, heat the oil over medium/high heat. Add all the whole spices and fry them until they start crackling, for 1 to 2 minutes. Once an intense aroma and a characteristic crackling sound have appeared, add the onions, reduce the heat to medium and sauté the onions until soft and moderately caramelized for about 15 minutes. The rule is: onions must be fully cooked, with no crunching.


When the onions are done, add the chili, ginger and garlic and cook together for about 1 minute until fragrant. Now add the tomatoes, salt and ground spices and stir to combine. Then put the lid on and simmer until the tomatoes are completely softened, stirring occasionally. It's the base for the curry, so it should be almost paste-like.


Now add the chicken and fry it in that paste, turning it over, until golden pearly on all sides for about 2 or 3 minutes. Then pour 1 cup water (or 1/2 cup water + 1/2 cup coconut milk), stir well and bring to a boil. Put the lid on, lower the heat and simmer under the lid until the chicken is soft for about 45 minutes.
The curry is done. You can serve it immediately or store it in the fridge. The next day it tastes even better.
Bon Appétit!

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