This North Indian chicken curry is a warming comforting dish that's easy to make, tastes delicious and is great for a homemade curry night!
This is another of my favourite recipes from Indian Food Made Easy by Anjum Anand. I find it so easy to make and I almost always have all the ingredients already in the cupboard, fridge or freezer. It fills the flat and even the passageway outside with a delicious smell as it's cooking. I just hope the neighbours like Indian food as much as me.
We often have curry at least once a week and this North Indian curry is a really easy one to prepare. I often make it in advance then reheat it at dinner time. Some meals lose flavour when you heat them up again but curries just get better and better.
This North Indian Chicken Curry is one of my Top Curries
This North Indian chicken curry has become one of our favourite curry recipes. I've been making it regularly over the past 9 years and I almost always have all the ingredients at home that I need to make it.
It's now a great recipe for our kids too as it's not too hot and spicy. Of course, you can add a few extra chilli peppers to give it more of a kick or serve some fresh sliced chillies on the side so it suits the whole family.
What spices are in this North Indian chicken curry?
Some cloves, a cinnamon stick and some cardamom pods are fried in the hot oil first to release flavour and then later on ground turmeric, chilli, coriander and garam masala are added. There is also fresh garlic and ginger.
All these ingredients are easy to find in the spice section in the supermarket so you don't need any unusual ingredients. They are also spices that are commonly used in lots of curry recipes so if you like curry it's definitely worth buying these individual spices.
What can you serve with this North Indian chicken curry?
I usually serve this curry with plain basmati rice. It's quick to cook and the sauce from the chicken adds loads of flavour anyway. It's also great with Indian breads such as naan to mop up all that sauce. These nigella seed flat breads are one option I occasionally make.
Storing and freezing this curry
This curry is a great recipe for batch cooking. It easily serves six people so if you are a smaller family there are leftovers for the next day anyway. I love leftover curry!
You can keep any leftovers in the fridge in a covered container for up to three days. Reheat either in the microwave or in a saucepan until piping hot. You may need to add a splash of water if you are reheating in a saucepan so that it doesn't go dry.
Alternatively you can freeze any leftovers or even just make this chicken curry as a freezer meal to eat later. You can freeze this curry for up to three months. Defrost in the fridge overnight before eating. Then reheat in the microwave or in a saucepan.
More tasty chicken curry recipes
I love all curries and here are a few more of the chicken curry recipes you can find on this site.
And if all these curries are making you hungry then why not apply for an Indian Visa? You can do it all electronically these days and it's definitely on my list of things to do one day!
North Indian Chicken Curry
- 7 cloves
- 1 cinnamon stick
- 7 cardamom pods
- 1 large onion finely diced
- 3 tablespoon fresh ginger finely diced or grated
- 9 cloves garlic crushed
- 1 teaspoon turmeric
- 1 teaspoon chilli powder
- 1.5 teaspoon coriander powder
- 4 tomatoes pureed, or a 400g tin of tomatoes
- 900 g chicken ideally on the bone
- 1 green pepper sliced (optional)
- 1 teaspoon garam masala
- Fry the whole spices in oil for about 20 seconds. Then add the onion and cook for about 5 minutes until softened.
- Stir in the ginger and garlic, then the powdered spices (except garam masala), then the tomatoes. Cook for about 10 minutes.
- Add the chicken and brown for a few minutes. Add the peppers if you're using them. Then cover with water, bring to the boil then lower the heat to a simmer. Cook for about 20-25 minutes.
- Stir in the garam masala at the end. Serve with rice.
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