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One Pot Chicken Curry recipe

One Pot Chicken Curry

by Leena Kohli (@leenakohli)
4.5
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From 2 ratings
Prep Time
5min
Cook Time
25min
Total Time
30min
IndianLunchDinnerMeatGluten-Free

One Pot Chicken Curry recipe is a delicious and easy way to make a flavorful Indian-style dish with minimal cleanup. This recipe is perfect for a quick weeknight dinner or a cozy weekend meal, made with tender bone-in chicken pieces, fragrant spices, and tangy tomatoes.

Ingredients

4 Servings
  • 500g
    Chicken (curry cut pieces)
  • 4tbsp
    Oil
  • 1
    Cinnamon Stick (small piece)
  • 1
    Bay Leaf
  • 1
    Black Cardamom
  • 1tbsp
    Ginger Garlic Paste
  • 2
    Onion (medium-sized)(sliced)
  • 1 1/2cup
    Tomato (chopped)
  • 3
    Cloves
  • 2
    Green Chilli (chopped)
  • 1tbsp
    Coriander Powder
  • 1tsp
    Cumin Powder
  • 1tsp
    Kashmiri Red Chilli Powder
  • 1/2tsp
    Turmeric
  • 1/2cup
    Curd
  • 1tsp
    Kasuri Methi
  • 1cup
    Water
  • 1tsp
    Salt
  • 1/2tsp
    Garam Masala
  • Coriander Leaves, chopped(for garnishing)

Method

  1. Heat the oil in a heavy-bottomed wok or pan over medium-high heat.

  2. Add cinnamon stick, black cardamom and bay leaf and stir for a few seconds.

  3. Add the chicken and stir-fry for 3-4 minutes until the chicken pieces have lightened in colour.

    Step 1.1: Add the chicken and stir-fry for 3-4 minutes until the chicken pieces have lightened in colour
    Step 1.2: Add the chicken and stir-fry for 3-4 minutes until the chicken pieces have lightened in colour
  4. Add ginger and garlic and cook for another minute, constantly stirring until the oil leaves the wok's surface.

    Step 1.1: Add ginger and garlic and cook for another minute, constantly stirring until the oil leaves the wok's surface
  5. Add sliced onions and green chillies, stir and cook for 3-4 minutes or until the onions are soft and translucent.

    Step 1.1: Add sliced onions and green chillies, stir and cook for 3-4 minutes or until the onions are soft and translucent
  6. Add chopped tomatoes and cloves, stir to combine and cook for 3-4 minutes.

    Step 1.1: Add chopped tomatoes and cloves, stir to combine and cook for 3-4 minutes
  7. Add coriander powder, cumin powder, degi mirch powder and turmeric. Stir to combine. Cook for 3-4 minutes, stirring occasionally.

    Step 1.1: Add coriander powder, cumin powder, degi mirch powder and turmeric
    Step 1.2: Add coriander powder, cumin powder, degi mirch powder and turmeric
  8. Add the curd and mix well.

    Step 1.1: Add the curd and mix well
    Step 1.2: Add the curd and mix well
  9. Add kasuri methi and salt, and mix.

    Step 1.1: Add kasuri methi and salt, and mix
  10. Pour water and bring it to a boil. Reduce the heat to low and simmer until the chicken is tender and the gravy thickens to the desired consistency (approx. 20-25 minutes), stirring occasionally.

    Step 1.1: Pour water and bring it to a boil
  11. Check the seasonings and adjust to taste.

  12. Turn off the heat and sprinkle garam masala on top. Garnish with chopped coriander leaves and serve hot with rice, naan or roti.

Tips & Tricks

  1. Use bone-in chicken for this recipe, as it adds flavour and tenderness.

  2. Always use a heavy-bottomed wok or pan as it helps to distribute the heat evenly and helps to prevent spills.

  3. Stir-fry the chicken on high heat to seal in flavours and create a nice sear on the outside. Stir chicken frequently to avoid sticking to the bottom of the wok.

  4. Fresh tomatoes are my go-to for this recipe, but if you're short on time or don't have any, canned tomatoes or puree can work just as well.

  5. The number of servings will depend on the quantity of the dish served.

Reviews

4.5
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From 2 ratings
l

liam61

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m

mm2007

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Recipe by

Leena Kohli

(@leenakohli)

Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩‍🍳✨

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