chicken curry powder recipe

Written BySheba G Updated On
chicken curry powder recipe
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The Best chicken curry powder recipe

I’ve been making this chicken curry powder recipe for years, and it’s a staple in our household. My kids love it, and it’s a perfect meal for any occasion. I’ve experimented with various spice blends, but this one is by far the most delicious and aromatic.

The combination of spices and herbs creates a rich, velvety texture that’s simply irresistible. This recipe originated from Indian cuisine, where chicken is cooked in a variety of spices to create a flavorful and aromatic dish. The key to this recipe is using high-quality spices, such as turmeric, cumin, and coriander, which are ground into a fine powder to create the curry powder.

The technique of cooking the chicken in a mixture of oil and spices is essential to developing the flavors. One of the things I love about this recipe is its versatility. You can serve it over rice, with naan bread, or even as a filling for wraps.

The flavors are so well-balanced that you can’t go wrong with any combination. I’ve also found that this recipe freezes beautifully, making it an excellent option for meal prep. In addition to its delicious taste, this recipe also offers several health benefits.

Chicken is an excellent source of protein, while the spices provide anti-inflammatory properties. The use of coconut oil adds healthy fats to the dish. Overall, this recipe is a win-win for both taste and nutrition.

I hope you enjoy this recipe as much as we do! It’s become a staple in our household and has earned a special place in my heart.

Homemade Chicken Curry Powder

Homemade Chicken Curry Powder

4.8 from 1382 votes

This recipe guides you through making a flavorful, aromatic chicken curry powder from scratch. It is versatile and can be used in various dishes for a rich, spicy flavor.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken Curry Powder

1 tbsp coriander seeds
1 tbsp cumin seeds
1 tsp black peppercorns
1 tsp fennel seeds
1 tsp mustard seeds
1 tsp fenugreek seeds
1 tsp turmeric powder
1 tsp red chili powder
1 tsp ginger powder
1 tsp garlic powder
1 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground cardamom

For the Chicken Curry

2 lbs chicken, cut into pieces
2 tbsp vegetable oil
1 large onion, finely chopped
2 cloves garlic, minced
1 tbsp grated ginger
2 medium tomatoes, chopped
1 cup water
1 tsp salt
1 tbsp lemon juice

👨‍🍳Directions

1To make the curry powder, place coriander seeds, cumin seeds, black peppercorns, fennel seeds, mustard seeds, and fenugreek seeds in a saucepan over medium heat.
2Stir and toast the dry spices until fragrant.
3This usually takes 2 to 3 minutes, and the spices will be visibly more aromatic.
4Add turmeric powder, red chili powder, ginger powder, garlic powder, ground cloves, ground cinnamon, and ground cardamom.
5Stir well to combine.
6Remove from heat and let it cool.
7Transfer the mixture to a spice grinder or blender and grind until you have a fine powder.
Set aside.
8In a large skillet, heat vegetable oil over medium heat.
9Add the chopped onion and sauté until translucent.
10This should take about 5 to 7 minutes.
11Add minced garlic and grated ginger, stirring continuously for 1 minute until fragrant.
12Add the chopped tomatoes and cook until they soften and release their juices, about 5 minutes.
13Stir in 2 tablespoons of the homemade curry powder, salt and water.
14Reduce the heat to low and let it simmer for 10 minutes, stirring occasionally.
15Add the chicken pieces to the skillet, ensuring they are well coated in the sauce.
16Cover and cook for 20 to 25 minutes, or until the chicken is cooked through and tender.
17Stir in lemon juice and serve hot with rice or naan.

🔧Equipment

Mixing bowl
Spatula
Saucepan
Skillet

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: Store any leftover curry powder in an airtight container for up to 2 months.

Whether you are cooking for a family gathering or a simple weeknight dinner, this chicken curry powder recipe is a great option. It is a versatile dish that can be customized to suit your taste preferences.

It is also a great way to use up leftover chicken or vegetables. You can store leftover chicken curry in the refrigerator for up to three days or freeze it for up to three months.

When reheating, make sure to heat it thoroughly until it is hot and bubbly. Serve it with a side of rice or naan for a complete meal.

I always have a batch of this curry powder on hand, and it is always a good idea for any occasion.

❓ Frequently Asked Questions About Chicken Curry Powder

Q: What type of chicken should I use for this recipe?

I recommend using boneless, skinless chicken breasts or thighs for this recipe. You can also use chicken tenders or cutlets if you prefer.

Q: Can I make this recipe without coconut oil?

You can substitute coconut oil with any other neutral-tasting oil like vegetable or canola oil.

Q: How long does the chicken need to marinate before cooking?

The longer you marinate the chicken, the more flavorful it will be. Aim for at least 30 minutes to an hour of marinating time.

Q: Can I adjust the amount of spices in this recipe?

Yes, feel free to adjust the amount of spices according to your personal preference.

Q: What type of rice should I serve with this dish?

You can serve this dish with any type of rice – white, brown, basmati, or jasmine.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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