Today I’m going to make simple and delicious chicken curry. It’s easy to make, tastes great, and has a load of protein so you don’t need to worry about your daily protein intake. Your friends and family will love it’s amazing flavor. For this recipe you Just need a few ingredients which can be found in your kitchen. You can make chicken curry in so many ways but for me, this is one of the easiest to make and it takes less than an hour.

How to make this chicken curry

First of all, you will need a whole chicken. I prefer free range as it’s juicier and tastes better. Whole chicken is great for making curries because it involves all the chicken parts and yields a range of flavors. I’m also trying to keep it’s natural taste by not adding other extra ingredients to enhance the flavor.

Make sure you pull the chicken skin off to lower the fat content of the dish. I’m using very simple and common ingredients such as onion, tomato, ginger, garlic, coriander, cumin, turmeric, garam masala. I’m using some whole spices to fry, which includes- bay leaf, cardamom, cloves, cinnamon sticks, whole paper, and anise. If you don’t have whole spices, feel free to skip this part.

One a bit laborious task in this recipe is cutting the chicken into small pieces. For this reason, it is advised to attempt this recipe when you have a little extra time.

Recipe

Whole Chicken Curry (Pieces)

Feeling like eating something hot and spicy that is full of flavor and quality protein? Try this chicken curry.

Pin Recipe

Prep Time 20

Cook Time 25

Course Main Course

Servings

Calories 396 kcal

Ingredients

1 piece whole chicken see notes
1 tbsp olive oil for chicken
2 tbsp olive oil for gravy
1 cup onion
30 g ginger and garlic
1 cup tomato
½ tbsp turmeric powder
2 tbsp salt
2 tbsp cumin and coriander powder
½ tbsp chilli flakes
1 tbsp garam masala powder

Instructions

Get a whole chicken and take all skin and fat off. Cut into small pieces as you desire.
Heat up a large pan and spread the oil. Put the chicken pieces spreading evenly in the entire pan.
Keep the heat at high. Do not stir the chicken until the bottom side turns brown. Stirring it too early will extract water so avoid that. Use a flat pan to get the maximum surface coverage.
1 tbsp olive oil
Turn the chicken pieces and wait few minutes. Stir well and cook until there's no water left. After that, take it out and put the chicken on a plate. Remember not to overcook as it makes chicken dry.
Chop onions and collect all the whole spices you have. I'm using bay leaf, cardamom, cloves, cinnamon sticks, whole paper, and anise.
1 cup onion
Make ginger and garlic paste.
Reheat the pan and put olive oil. Fry all the whole spices you have.
Fry onions until they turn golden brown.
1 cup onion
Add ginger and garlic paste and stir well.
30 g ginger and garlic
Add all spices powder and salt. Stir well and cook for a minute.
½ tbsp turmeric powder, 2 tbsp salt, 2 tbsp cumin and coriander powder, ½ tbsp chilli flakes, 1 tbsp garam masala powder
Add tomatoes and mix all together. Cover the pan for few minutes to cook tomatoes. Here I'm using cherry tomatoes from my garden.
1 cup tomato
Now it's time to add chicken that you cooked earlier into the gravy. Give it a good stir and cover for 2 minutes.
Add some boiling water. Mix it well and your chicken curry is ready to serve. Put some coriander for garnish.