Chicken curry from home is a wonderful, more spicy rather than hot, quick and simple Indian South African curry served with soft naan bread. This chicken curry from home is the kind that reminds you of something soulful. Tender chicken, well flavored, creamy, spicy and enough sauce to soak up that naan bread. Easy and absolutely delicious!
You know that food that no one makes like your mother? This chicken curry is that kind of food for me and I think now for my children too because they know my cooking just I like I know my mothers cooking. Let's get cooking and enjoy!
I absolutely love Indian food so I'm not going to tell you that this is better than an Indian take out because if that establishment is run authentically by Indian people then it's most probably amazing food! That my friends is my love and respect for the Indian culture, food, spices and just about everything else.
If you have not made curry before then I would perhaps suggest that you start with a chicken curry because somehow it seems less intimidating but mainly chicken curry can be quite forgiving. With mutton or beef, you wait a bit longer for the meat to cook whereas with chicken, it's chicken, right? What can go wrong? Not much, make sure you have fresh chicken let's start there.
CHICKEN CURRY MARINADE
This is perhaps a slightly different way of making curry as opposed to what you might know but trust me this kind of change is as good as holiday! I have made a lot, and I mean, a lot of different curries throughout my life so it really just depends on the occasion and what you are wanting to achieve. This is a more spicy rather than hot curry. The heat is just enough and for what we can handle so it's a spicy chick curry rather than hot curry.
- Calabrese spice
- Squeeze of fresh lemon juice
- Ginger spice
TIPS ON MARINATING MEAT
While we are marinating to enhance the flavor in our meat and to tenderize it we also always have to be mindful of how there can be side affects during this process. Just try and remember these very important points purely for health issues:
- marinate in a glass dish not metal because the same acid (such as lemon juice) which we use for enhanced flavor is the same ingredient that cause problems when it comes into contact with steel. So glass only.
- Can you use plastic freezer bags? Mmmmm here's the thing, I prefer not to unless you can find eco friendly bags but then again the cost involved it might not add up, I don't know I've never bough them instead I opted to invest in a set of glass containers that come with lids and are oven, microwave and freezer/fridge friendly. Personally I would not use freezer bags for marinating and if that's all you have then make the marinating process short like 30 minutes and then discard the bag. Personal suggestion is that I love Ziploc freezer bags for things like bread where I can slice it before hand (easier when you need it) and freeze it till needed. With our environment begging us to look at plastic free options every choice counts, mine yours and the next person so in order to be more environmentally conscious let's try to keep a safer cleaner world for the next generation by choosing glass rather than plastic. Another reason we decided to go with glass jars for our Smell and Taste Spice Collection.
If I'm piping when making a pasta dish or making some baked goodies then that's when those plastic bags can come in handy because they are used for a short period and are discarded. That and freezing, the purpose of them 🙂 However some things work for some people and not for others. Freezing food in plastic bags has never worked for me even though I can understand the convenience.
SMELL & TASTE SPICES USED IN THIS RECIPE
Our Smell and Taste spice brand is growing and we are extremely proud of every singly bottle! Below are the spices that were used during the process of making this recipe as well as the naan bread. There are videos on my YOUTUBE channel for you to see the process. Should you want to VISIT OUR SHOP we appreciate it and if you have already purchased one or more of our products please don't forget to leave a comment/review.
If you enjoyed this Chicken Curry recipe then I know you will love my Naan Bread recipe!
Widget not in any sidebars
- Chicken pieces skinless & boneless
- 2 Tbsps Oil any oil, used here is Vegetable Canola oil
- 1 onion finely diced/chopped
- 1 Tablespoon Cumin spice
- 1 Tablespoon Red curry paste recipe on the blog
- 1 ½ Teaspoon Turmeric paste
- 2 Tablespoons water
- 1 Tablespoon Coriander spice
- 1 Tablespoon Garam masala
- 2 Tablespoons Garlic & ginger paste
- 2 Fresh tender tomatoes finely chopped
- ½ handful Chopped fresh coriander
- Smell & Taste Salt & Pepper season to taste
- dash of kettle water
- 2 to 3 Tablespoons Yogurt
- ½ cup yogurt
- 1 Tablespoon Smell & Taste Calabrese Spice
- Olive oil
- Smell & Taste Salt & Pepper Seasoning
- Dash of water into the container where the chicken was marinating to help for the chicken gravy
- 2 chopped green chilies
- 1 ½ Teaspoons Smell & Taste Garam Masala
- Coriander handful,
- Heat a non stick pan and add the oil and cook the onion.
- Add the cumin spice and allow to cook on medium heat while stirring.
- Add the curry paste and the turmeric paste or powder. Mix it all in with a dash of water, about 2 tablespoons (just to prevent any spice burning)
- Add the coriander, cumin and our Smell & Taste Garam Masala Spice, mixing each in after adding. Low to medium heat.
- Add about ½ cup of water and let it cook (see notes below for hot water)
- Add the ginger and garlic paste, stir and continue cooking on low.
- Add the diced fresh tomatoes and mix it all in, allow to cook for about a minute or 2. Add about half a handful of coriander and then lift the heat from low to medium to help cook the tomatoes.
- Add the Smell and Taste Salt and Pepper seasoning. Add another drop of water and mix.
- Add the yogurt, mix it in and leave it to cook on medium heat. This will cook for another minute or 2.
- Add the marinated chicken pieces. Lift the heat up slightly so that the chicken can cook. Wait about a minute for the chicken to change color/shape from raw to that cooked look and only then add the cup of water. Once it reaches a bubbling point, drop it back down to medium and let it cook till done which is when the water has cooked down a bit, about 4 minutes.
- Add the chopped chillies, our Smell and Taste Calabrese Hot Spice and the rest of your fresh coriander.
- Season as you go for a few more minutes until you are happy with the thickness of your curry. Enjoy! Miranda xoxo