Restaurant Style Chicken Curry – Step by Step Recipe
I’ve been trying to figure out ways of getting out of this blogging rut I am stuck in. Someone suggested creating cooking videos, but boy, that sounds like way too much work. But I can see how the videos can be helpful, especially for those who are totally unfamiliar with a particular cuisine or are novice cooks altogether. It can be pretty nerve racking to imagine how a few seemingly nondescript list of ingredients turn into something so delicious looking (if I say so myself) like this bowl of chicken curry here. Since I am not planning on creating a cooking video anytime soon, I thought I will do the next best thing, step by step pictures. It is my first true step by step attempt, let me know whether this is helpful and how I can improve it. It is a pain to take pictures during the cooking process, but I am going to try and do more of these step by step recipes.
I call this chicken curry restaurant style, because the gravy is smooth and creamy like the restaurant versions. But it is a simple basic curry, with no fancy ingredients. It is my go-to dish for impromptu dinner parties, a never fail recipe.
Ingredients
- Chicken, bone-in, skinless, cut into small cubes as shown – 1.5lbs (I use a mix of white and dark meat, use what you like)
- 1 tbsp oil
- 1 large red onion, diced
- Ginger, thinly sliced – 2tbsp
- Garlic, sliced, – 6 cloves
- 1 tbsp red chili powder
- 2 tbsp coriander powder
- 1/4 tsp turmeric powder
- 1/2 tsp garam masala
- salt to taste
- Tomatoes, diced – 1 cup
- 1 can coconut milk (~1.5cups)
- 1 tsp oil
- 1 tsp mustard seeds
- a few curry leaves
- 2 green chilies, split
Method
Step 1 – Heat oil in a pan and sauté onions, ginger and garlic till onions are soft.
Step 2 – Add the spice powders – red chili powder, coriander powder, garam masala and turmeric powder.
Step 3 – Mix well to combine and sauté on low heat till brown.
Step 4 – Add the cut tomato pieces and salt
Step 5 – Mix well to combine the ingredients.
Step 6 – Keep sautéing on medium heat for a few minutes till the oil separates and it looks like this. Remove from the stove and keep aside to cool down.
Step 7 – Once it is cool enough to handle, transfer the mixture to a food processor and process to form a smooth paste.
Step 8 – Return the pan to the stove (no need to clean it), add a tbsp of oil and add the chicken pieces and mix well.
Step 9 – Keep stirring till the chicken pieces start to brown.
Step 10 – When the chicken pieces are well browned, add the masala paste from the previous step.
Step 11 – Mix well to coat the chicken with the masala paste. Sauté for a few minutes.
Step 12 – Add 1/2 cup of water and the coconut milk and mix well.
Step 13 – Bring to a gentle boil. Cover the pan with a lid and cook on medium heat for 10 minutes till the chicken pieces are soft and the gravy is a bit thicker.
Step 14 – Heat 1tsp oil in a separate pan, splutter some mustard seeds, add a few sliced shallots, curry leaves and two split green chilies. Sauté till the curry leaves are crispy, pour this over the prepared chicken curry. And voila! Delicious chicken curry is ready!
This goes well with rice and roti.
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Wonderful curry..love coconut milk in chicken curry..
Delicious curry sig, loved your step by step process with pictures. Waiting for your cooking videos !
It’s been a while since I made chicken curry w/ coconut milk, it’s about time I made it. Love the step-by-step instructions Sig. I hope we see more recipes in this series.
Nice!! Will def try this one soon
Sig.. you are killing me with these chicken recipes
.. I kind of make something like this, except for the coconut milk. will try it next time.
When I began reading, ah, my kind of girl, she’s directly sauteeing the ginger and garlic without the bother of a paste, then I came down and saw that there IS some grinding involved. But no worries, these days I take a little more trouble so this is something I would do – in fact, I think I’ll use lamb or eggs to go with this as I’m cutting down and hoping to give up chicken, too many hormones
nice depiction Sig – the only hindrance to step by step in my case is washing hands and drying them to use the camera – this gravy looks good to float soya chunks or paneer too, for us vegetarian folks, or even boiled eggs for me
trust me, i know how you must feel about the blogging rut….lovely step wise… yeah its a pain, but worth the effort for us readers!! grinding the cooked masalas always adds so much ’show value’ to curries and makes them instantly party worthy. i am going to do this with eggs or potatoes…glad you liked the corn croquettes on escapades!!
i love chicken curry almost anyway – this looks spicy and delicious! ummm!
I am sure gonna make this, looks indeed creamy delicious.
Love you step by step pics. I always love in cooking books when they give pictures of making the dish, that tempt me to buy the book; i am a sucker for it.
step by step!! l-o-v-e-l-y
You are right. Even when people know to cook but not familiar with the cuisine, it is difficult for them to visualize the cooking process.
Yumm chicken curry, I have never tried a curry with curry leaves
Bravo! step by step phottaking can be so difficult. Kudos to you! The lighting is hard to manage and balancing the camera while hot oil is splattering on your face. My biggest issue is my ugly un-manicured oaf hand showing up in the shots! I did one step-by-step and gave up after my flour and gunk covered camera started wheezing.
That looks gorgeous Sig. I make something similar too, but sans the coconut milk. Haven’t had a good chicken curry for a while now.You are so tempting me
Looks lovely and tempts to try this.. !!
Love the step by step instructions. Looks good and the curry sounds delicious. Thanks for sharing the recipe.
Hi Sig, awesome dish. step-by-step rocks! We prepare same way, but I never tried it with coconut milk. Will add next time:-)
This is very nearly like the recipe I use when I make chicken curry for my husband or his friends… except that I dont use coconut milk, I use regular milk instead
To add a bit of richness I grind soaked cashewnuts with the rest of the masala. It seems to work very well!
Sig, I love the step by step instructions!!!
Can you tell me what brand of garam masala you use?
Kay, I use Eastern garam masala which I got from Kerala. All the prepared garam masala packets I see here have no flavor. Otherwise I just make my own on-demand.
Love the masala. Curry looks delicious!
Thanks!! I’ll look out for Eastern masala. That’s one I haven’t tried yet.
It is great to see the chicken curry evolve! Great attempt at doing step by step pictures!
I make a very similar one – just adding a bit of cream or milk at the end – the coconut milk sounds like a great idea !
Chicken curry sounds yummy and tempting..Beautiful clicks too…
I can literally feel the aroma from this chicken curry. Looks incredible and creamy. Thanks for sharing!
Thank you from the bottom of my heart! The chicken was amazing. I followed your recipe and it was yummmmmmmy! I really like the dishes that you put on your blog. Yet to try the mutton roast
Definitely looks restaurant worthy! I love curry dishes.
I think that this is a very HEALTHYand nice post to read and share. Keep it up and have a nice posting and great readership…
Hi Sig:
Thank you so much for the recipe. Your chicken curry looks very tempting especially the gravy.
I have been trying different chicken curry recipes but never have enough gravy. When I saw your recipe with the thick gravy I want to give it a try and the curry came out very good and was very yummy. I am so glad finally I found the recipe for chicken curry with gravy. Once again thank you for posting such a good recipe.
Good one… I prepare by cooking the onions and tomatoes until they are squishy or smashed up.. I’ve never tried grinding the whole mix.. Will definitely give a try..
I have tried some of your recipes and they have turned out superb. This chicken curry looks delicious.
Hi Sig
I made this chicken curry other day when we had some guests. It turned out great! I added some cashew paste along with coconut milk and served with ghee rice. Thanks for the wonderful recipe
Cheers
Maria