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.
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Heat the oil in a heavy-bottomed wok or pan over medium-high heat.
Add cinnamon stick, black cardamom and bay leaf and stir for a few seconds.
Add the chicken and stir-fry for 3-4 minutes until the chicken pieces have lightened in colour.
Add ginger and garlic and cook for another minute, constantly stirring until the oil leaves the wok's surface.
Add sliced onions and green chillies, stir and cook for 3-4 minutes or until the onions are soft and translucent.
Add chopped tomatoes and cloves, stir to combine and cook for 3-4 minutes.
Add coriander powder, cumin powder, degi mirch powder and turmeric. Stir to combine. Cook for 3-4 minutes, stirring occasionally.
Add the curd and mix well.
Add kasuri methi and salt, and mix.
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.
Check the seasonings and adjust to taste.
Turn off the heat and sprinkle garam masala on top. Garnish with chopped coriander leaves and serve hot with rice, naan or roti.
Use bone-in chicken for this recipe, as it adds flavour and tenderness.
Always use a heavy-bottomed wok or pan as it helps to distribute the heat evenly and helps to prevent spills.
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.
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.
The number of servings will depend on the quantity of the dish served.
How do I make One Pot Chicken Curry in a quick and easy way?
To make One Pot Chicken Curry quickly, start by heating oil in a heavy-bottomed pan and adding whole spices like cinnamon, black cardamom, and bay leaf. Stir-fry chicken pieces until they lighten in color, then add ginger garlic paste, onions, and green chilies. After cooking the onions until soft, add chopped tomatoes and spices. Finally, mix in curd, kasuri methi, and water, then simmer until the chicken is tender. This method minimizes cleanup while delivering a flavorful dish.
Is One Pot Chicken Curry suitable for a gluten-free diet?
Yes, One Pot Chicken Curry is naturally gluten-free as it primarily consists of chicken, spices, and vegetables. Just ensure that any additional ingredients, like the yogurt (curd), are also gluten-free. This dish is perfect for those following a gluten-free diet, making it a great option for family meals.
What can I substitute for chicken in One Pot Chicken Curry?
If you're looking for a substitute for chicken in One Pot Chicken Curry, you can use bone-in pieces of turkey or even chickpeas for a vegetarian option. Adjust the cooking time accordingly, as chickpeas will need to be pre-cooked or canned to ensure they are tender by the end of the cooking process.
How should I store leftover One Pot Chicken Curry?
To store leftover One Pot Chicken Curry, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in a freezer-safe container for up to 3 months. When reheating, ensure it is heated thoroughly to an internal temperature of 165°F (74°C).
What are the best side dishes to serve with One Pot Chicken Curry?
One Pot Chicken Curry pairs wonderfully with steamed basmati rice, naan, or roti. You can also serve it with a side of cucumber raita or a fresh salad to balance the spices. For a complete meal, consider adding some sautéed vegetables or a lentil dish on the side.
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