Best Indian Chicken Curry recipe with calories [Kerala style included]

New Delhi: Indian Chicken Curry is a beloved classic that brings the rich, vibrant flavours of Indian cuisine to your table. This dish combines tender chicken pieces with a delectable blend of spices, creating a hearty and comforting meal perfect for any occasion. The magic of this curry lies in its aromatic spices and savoury ingredients, which come together to create a dish that is both flavorful and satisfying.

Here is an authentic recipe which is versatile and can be adapted to suit various tastes and preferences. Whether you prefer a mild curry or a spicy kick, the best Indian Chicken Curry is all about layers of flavour and perfect seasoning.

Chicken Curry ingredients

For Marination:

1 cup yoghurt
1/2 tsp turmeric powder
1 tsp red chilli powder
Salt to taste

For the Curry:

3 tbsp Oil/Ghee
Onions: 2 large, finely sliced
Tomatoes: 3 medium, chopped
Ginger-garlic paste: 2 tbsp
Green chillies: 2
Turmeric powder: 1/2 tsp
Red chilli powder: 1 tsp
2 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
Coconut Milk: 1 cup (optional)
Salt to taste

Whole Spices:

1 Bay Leaf
1 cinnamon stick
4-5 cloves
4 green cardamom
Black Cardamom: 1 (optional)
Cumin seeds: 1 tsp

Garnish:

Fresh Coriander Leaves: finely chopped

Delicious Chicken Curry recipe

Marinate the Chicken:

In a large bowl, combine yoghurt, turmeric powder, red chilli powder, and salt.
Add the chicken pieces and coat them well with the marinade.
Cover the bowl and let it marinate in the refrigerator for at least 1 hour (or overnight for best results).

Prepare the Curry Base:

Heat oil or ghee in a large pot or Dutch oven over medium heat.
Add the whole spices: bay leaf, cinnamon stick, cloves, green cardamom, black cardamom (if using), and cumin seeds. Sauté for 30 seconds until fragrant.
Add the sliced onions and cook until they turn golden brown, stirring occasionally.
Add the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.
Add the slit green chillies and sauté for a minute.

Cook the Tomatoes:

Add the chopped tomatoes and cook until they become soft and mushy about 5-7 minutes.
Stir in turmeric powder, red chilli powder, coriander powder, cumin powder, and salt. Cook for 2-3 minutes until the oil starts to separate from the masala.

Add the Chicken:

Add the marinated chicken pieces to the pot. Stir well to coat the chicken with the masala.
Cook the chicken for about 5-7 minutes until it starts to brown.

Simmer the Curry:

Add 1 cup of water.
Bring to a boil, then reduce the heat to low. Cover and let it simmer for 20-25 minutes, or until the chicken is cooked through and tender.
Stir in the garam masala and adjust the seasoning with salt if needed.
Garnish with fresh coriander leaves.
Serve hot with naan or rice for a perfect dinner or lunch meal.

How to make Chicken Curry: Step-by-step guide

In a bowl, combine yoghurt, turmeric powder, red chilli powder, and salt. Add chicken pieces and coat well. Marinate for at least 30 minutes.
In a large pot, heat oil or ghee over medium heat. Add bay leaf, cinnamon stick, cloves, green cardamom, and black cardamom.
Add cumin seeds to the pot.
Add finely sliced onions and cook until golden brown.
Mix in ginger-garlic paste and cook for 3 minutes.
Stir in chopped tomatoes and slit green chillies. Cook until tomatoes soften and blend with the onions.
Add turmeric powder, red chilli powder, coriander powder, cumin powder, and salt.
Add the marinated chicken pieces to the pot.
Cover and cook the chicken on low heat for 20-25 minutes, or until fully cooked.
Stir in garam masala, cook for 5 minutes more garnish with coriander and serve hot.

Kerala Chicken Curry with coconut cream

In a bowl, combine yoghurt, turmeric powder, red chilli powder, and salt. Add chicken pieces and coat well. Marinate for at least 30 minutes.
In a large pot, heat oil or ghee over medium heat. Add bay leaf, cinnamon stick, cloves, green cardamom, and black cardamom.
Add cumin seeds to the pot.
Add finely sliced onions and cook until golden brown, stirring occasionally.
Add ginger-garlic paste and cook for 3 minutes.
Add chopped tomatoes and green chillies along with onion.
Mix turmeric powder, red chilli powder, coriander powder, cumin powder, and salt.
Add marinated chicken pieces to the pot and cook for 20-25 minutes.
Stir in coconut cream and cook for an additional 5 minutes. Garnish with fresh coriander leaves.

Chicken Curry calories: Detailed breakdown

Total Calories for Whole Dish: 2,368 kcal

If you prepare chicken to serve four people the calories are, Calories Per Serving: 2,368 kcal / 4 = 592 kcal. The per serving calories and nutrients included in the chicken are as follows:

Protein: 35 grams
Carbohydrates: 25 grams
Fat: 40 grams
Fibre: 4 grams

Best Chicken Curry tips and tricks

Use fresh, high-quality spices for the best flavour.
Cook onions until golden brown for a rich, sweet base.
Add spices in stages: whole spices first, followed by ground spices and herbs.
Cook the curry on low heat to allow the flavours to meld together.
For a richer curry, add coconut milk or cream towards the end of cooking.
Bone-in, skinless chicken thighs or drumsticks offer more flavour and are ideal for the curry.
 Best Indian Chicken Curry recipe: Here is an interesting article to prepare Indian Chicken curry at home including ingredients and calories.  Food & Drink Lifestyle News -Fashion Trends, Beauty Tips, Celebrity Party News, Relationship advice, Travel and Food Tips