This is how I make my quick an easy chicken curry on a week night. I may not be able to find all the original spices or herbs all the time, so I will mention the substitutes.
If you can find, please use the following in it’s most authentic form or use the substitutes;
Curry leaves: Use fresh curry leaves. If not use dried version.
Coconut milk: Use freshly squeezed. If not use canned or powdered coconut milk
Curry powder: Sri Lankan curry powder is slightly different. So use that if you can find it. Otherwise, Indian curry powder works too.
Fenugreek seeds: Available online to purchase. They are mostly toasted, which is good. If they are raw, you can toast them lightly in a pan. Toasted seeds will last longer too and tastes way better. They are bitter when eaten on their own, but adds flavor to curries
Ingredients
- 4 boneless skinless chicken thighs
- 1 tbsp. apple cidar vinegar
- 2 tbsp. curry powder
- 1/2 tsp turmeric powder
- 1/2 tsp ground coriander
- 1/2 tsp fenugreek seeds ( about 5-6 seeds)
- pinch of cumin seeds (optional)
- 1 – 2 tsp chili powder ( use 1 if you like mild)
- 2 Thai chili peppers
- A stalk of curry leaves
- 2 shallots (or some onion is fine)
- 2 cloves of garlic
- 3 tbsp. coconut oil
- 1/2 cup coconut milk
- some water
- salt and pepper to taste
Instructions
- Thaw the chicken if they are frozen. Cut in to small chunks/cubes
- Use 1/2 tsp of salt, vinegar, some black pepper and a bit of curry powder to season the meat. Massage into the flesh and set aside for about half an hour (or refrigerate for 2-3 hours if that works)
- Finely chop the shallots/onions and garlic
- Slice the chili peppers and set aside (remove seeds to reduce heat) Splitting them in half, length wise, is sufficient
- Place a medium saucepan/pan or a clay pot on medium heat and add oil
- When oil starts to heat up, add fenugreek seeds, cumin followed by the onions, garlic, curry leaves and chili peppers
- Fry these string for about 30 seconds
- Reduce heat and quickly add chili powder, curry powder, coriander powder and turmeric
- Stir to fry these spices for about 20 seconds (do not let chili powder burn or it will start to smoke and will cause extreme discomfort if inhaled)
- Add the chicken pieces and mix with the spices to coat each piece.
- Add a bit of water about (2 tbsp.) stir and close the lid
- Let this cook for about 2-3 minutes
- Add the coconut milk and stir. Bring the curry to a boil
- Taste and adjust salt. Also you can balance the flavor by adding more spices to suite your palate. Add more turmeric for color
- If you need more gravy, feel free to add more water or coconut milk depending on how thick or thin you like the gravy to be
- Reduce the heat to minimum, close the lid and cook for about 20-30 minutes or until the chicken pieces are cooked through
- When serving, you can garnish with fresh Coriander or curry leaves
Notes
All these measurements are rough. When cooking a curry, it is important to taste and adjust spices to you liking as you go. Be careful when using chili powder and chili peppers, not all of them have the same heat in them. Use a little and increase gradually after tasting.
You can experiment with other spices or herbs. I use Rosemary and Oregano when I can’t find Curry leaves. I used canned coconut milk for this recipe.
2 comments
Thank you so much for the chicken curry recipe. It’s one dish I can never make right and my recipe changes every time. Will definitely try yours one of these days! It looks so delicious! ♥️
You are welcome! Well, it is the same with me. I always taste and adjust spices and substitute with what I have, so mine is slightly different every time, but delicious all the time LOL 😀