Indian Chicken Curry Recipe

Name: Indian Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs chicken legs; 1 ¼ tablespoons chili powder (I bought mine at an Indian store -don't use the Canadian chili powder); 4 teaspoons yogurt; 1 teaspoon vinegar; 1 ½ teaspoons turmeric; ½ teaspoon salt; 3 -4 medium onions, sliced (enough to cover bottom of pan); 1 cinnamon stick, broken up; 1 cardamom, pod; 2 curry leaves; 2 cloves; 1 tablespoon garlic, minced or 1 tablespoon garlic paste or 2 -3 garlic cloves; 1 tablespoon fresh ginger, sliced (about one inch peeled) or 1 tablespoon ginger paste; 1 ½ teaspoons coriander; 1 medium tomatoes (I use the 2 oval tomatoes, can't remember the name of them. not house tomatoes); 1 teaspoon salt; ¾ cup water

Servings: persons

2 lbs chicken legs
1 ¼ tablespoons chili powder (I bought mine at an Indian store -don't use the Canadian chili powder)
4 teaspoons yogurt
1 teaspoon vinegar
1 ½ teaspoons turmeric
½ teaspoon salt
3 -4 medium onions, sliced (enough to cover bottom of pan)
1 cinnamon stick, broken up
1 cardamom, pod
2 curry leaves
2 cloves
1 tablespoon garlic, minced or 1 tablespoon garlic paste or 2 -3 garlic cloves
1 tablespoon fresh ginger, sliced (about one inch peeled) or 1 tablespoon ginger paste
1 ½ teaspoons coriander
1 medium tomatoes (I use the 2 oval tomatoes, can't remember the name of them. not house tomatoes)
1 teaspoon salt
¾ cup water

1
Mix first 5 ingredients and rub with chicken and Marinade over night or for at least 4 hours.
2
prepare the rest of the ingredients below before starting curry.
3
I slice onions and put in a ceral bowl.
4
then the first 4 spices (ingredients) in a little bowl and
5
then in another bowl the next 4 spices.
6
(READY TO USE).
7
Marinade the chicken over night or for 4 hours.
8
Heat oil in pan over medium heat ( my pots really hold the heat so adjust you heat - if to hot turn down.
9
(not to hot - if you drizzle water in pan and it sizzles it is hot enough).
10
Add onions and fry till transparent or slightly golden brown.
11
( until oil rises - if you understand what that is).
12
Add cinnamon, cardamon pod, curry leaves, and cloves.
13
fry till oil rises.
14
Add coriander, ginger, garlic, garamasala - continue frying till oil rises - add a bit of water if spices are sticking.
15
Add marinated chicken and mix well with spices and let cook for 15 minutes ( cover chicken).
16
Add tomatoe and salt and let cook - 5 minutes?.
17
Add 3/4 cup of water to cover 1/2 chicken - add more water if you want more gravy.
18
Bring to a boil.
19
Stir occasionally and let simmer for 20 -25 minutes.
20
Serve with par boiled rice or Basmati rice.

487

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 lbs chicken legs, 1 ¼ tablespoons chili powder (I bought mine at an Indian store -don't use the Canadian chili powder), 4 teaspoons yogurt, 1 teaspoon vinegar, and more.

Yes, Indian Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian Chicken Curry

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