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Easy Chicken Curry (everyday beginner recipe)

This is my go to chicken curry recipe which is perfect for a weekday or weeknight cooking meal. We blend all the curry ingredients together and cook the chicken in it until tender. Serve it hot with rice and dinner is ready!
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Prep Time 10 minutes
Cook Time 40 minutes
Course Dinner, Iftar, Lunch, Main Course
Cuisine Indian
Servings 4 people

Equipment

  • Heavy bottom sauce pot with lid
  • Wooden spoon/stirring spoon
  • Blender
  • Chopping board & knife

Ingredients
  

For the curry -

  • 1 large tomato chopped
  • 2 large onions chopped
  • 2 inch ginger chopped
  • 4 garlic cloves chopped
  • 1 green chili
  • 1/4 cup fresh coriander & mint mixed
  • 1/2 cup water
  • 1 tbsp garam masala
  • 2 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp turmeric powder
  • 1 tsp chili powder
  • 2 tsp black pepper powder
  • 2 tsp salt

For the chicken -

  • 1 tbsp vegetable oil
  • 1 kg chicken cut into curry pieces with bone
  • 1 bay leaf
  • 1-2 cups water add as needed
  • 2 tbsp cashews ground into a powder
  • 1/2 cup frozen green peas
  • 3 medium potatoes cut into quarters
  • 1 lime juice

Serve with -

  • Cooked basmati rice
  • Fresh coriander & mint leaves
  • Yogurt

Instructions
 

  • In a blender add all the curry ingredients and blend until the mixture is combined and smooth - it wont be a smoothie smooth but that’s fine. We just don’t want any chunks.
  • In a stock pot on medium het add the oil and the chicken pieces, brown the meat on all sides until golden.
  • Pour over the blended mixture, add the bay leaf, 1 cup water, cashew powder and bring to a boil. Reduce the heat and cover with a lid. Cook for 15 minutes on low to medium heat.
  • Add the potatoes, peas and cook for another 15 minutes or until the chicken is tender and the potatoes are cooked. Add more water as needed.
  • Once everything is cooked, adjust the seasoning and add the lime juice, stir well.
  • Serve with cooked rice, more fresh herbs and yogurt.

Notes

  • Add as much water as needed to cook the chicken. Once the chicken is cooked if the curry is too thin allow it to cook on high heat without the lid. If there isn’t enough curry add more water and allow the mixture to come to a simmer, season and serve.