About YUU日本語
Spice Chicken Curry
Serves 4 · About 1 hr (15 min of this is just letting the chicken sit in the fridge)
A basic curry made with spices, no roux. You choose how spicy with the amount of chili.
① Season the chicken→② Brown the onions→③ Tomato and spices→④ Add the chicken and simmer→⑤ Finish with garam masala
What to buy
Meat & dairy
Vegetables & canned goods
Spices (small jars are enough)
Check what you already have
Tap an item to check it off (checks clear when you close the page).
How to make it
1
Season the chicken
- Cut the chicken into bite-size pieces (about 3 cm)
- In a bowl, put the chicken, all the yogurt and 1/2 tsp salt and rub in with your hands
- Cover with plastic wrap and put in the fridge. 15 minutes (longer is OK)
While you waitFinely chop the 2 onions. It also helps to measure the spices onto small plates now, so you don't rush later.
2
Fry the cumin seeds in oil
- Put 3 tbsp oil and 1 tsp cumin seeds in a pot before turning on the heat
How to tell it's doneTiny bubbles fizz around the seeds and it smells good. Go to the next step right away.
Be carefulIf you cook them until the seeds turn black, they get bitter. 30 seconds is enough.
3
Cook the onions until dark brown
- Add all the chopped onion
- Keep stirring the whole time with a spatula. This is the most important part of this curry
How to tell it's doneThe whole thing is dark brown and has shrunk to less than half the amount you started with.
Be carefulIf black burnt bits start to stick to the bottom of the pot, add 1 tbsp water and scrape the bottom with the spatula as you mix.
4
Garlic and ginger → tomato
- Add 2 tsp each of garlic and ginger and stir-fry 1 minute
- Add 1/2 can of tomatoes (if whole, crush them with the spatula)
- Stir for 5 minutes to cook off the liquid
How to tell it's doneIt's no longer watery, it's a thick paste, and oil starts to seep out at the edges.
5
Add the spices and salt
- Turn to low heat first, then add 1 tbsp coriander, 1 tsp ground cumin, 1/2 tsp turmeric, 1/4–1 tsp chili and 1 tsp salt
- Mix with the spatula so it all blends together. Do not add the garam masala yet
How to tell it's doneIt's no longer powdery, and it's all one lump of paste.
Be carefulGround spices get bitter if they burn. Always use low heat.
6
Add the chicken and stir-fry
- Add all the chicken from step 1, yogurt and all
- Stir-fry, coating it with the paste
How to tell it's doneThe outside of every piece of chicken has turned whitish. The inside can still be raw (it cooks through when simmered in the next step).
7
Add water and simmer
- Add 200 ml water and mix
- Put on the lid and simmer over low heat 15–20 minutes. Stir 2–3 times so it doesn't burn
How to tell it's doneCut the biggest piece of chicken: it is white inside, not pink.
8
Finish with garam masala
- Add 1 tsp garam masala, mix and turn off the heat
- Taste it. If the flavor is weak, add salt a pinch at a time
ReadyServe with rice.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
It's bitterThe cumin seeds in step 2 or the ground spices in step 5 burned. Next time use lower heat and a shorter time.
The flavor is flatUsually it needs salt, or the onions in step 3 weren't cooked enough. First add salt a pinch at a time, tasting each time.
Too spicyUse less chili next time. For this batch, adding yogurt 1 tbsp at a time makes it milder.
WateryTake off the lid in step 7 and simmer over low heat for 5 minutes to thicken.
Was this recipe helpful?
This site is free with no ads. If you like, you can support it with a tip.
☕ Send a tip Choose how many cups. Everything stays free to read.Made by YUU, a teen who loves cooking → About me