- Prep Time: 10 min.
- Cook Time: 40 min.
- Yield: 4 servings
This yellow Indian curry is one of the most common and beloved curries around the world and at my table.
It’s a massive flavor bomb, yet delicate, easy to prepare in one vessel, and makes for terrific leftovers! Versions of this curry are found in Chinese, Thai, Polynesian, Nepalese, and Caribbean cuisines. No Indian-themed dinner party would be complete without this chicken curry.
Store-bought ghee is available at Asian markets and some mainstream grocers in the Asian foods aisle. It is costly and not as fresh as homemade, so please follow the recipe link below.
The longer you let the curry simmer, the more flavors will mature. So don’t rush the cooking process. Just stir occasionally and keep the lid on.
When cutting up the chicken, divide each of the two breasts into two portions. Remove the skin from the chicken pieces, using a paper towel to allow a good grip.
Ingredients
- 1 roasting chicken, cut into parts
- 2 yellow onions, chopped
- 1 tablespoon of oil
- 2 tablespoons of ghee
- 4 cloves of garlic, smashed with a knife blade and minced
- 3″ ginger root, peeled, sliced, and smashed
- 1/4 cup cumin seeds
- 1/4 cup coriander seeds
- 1/4 cup black pepper corns
- 1 dried red chili pod
- 1 teaspoon sea salt
- 1/2 stick cinnamon
- rind of 1 lemon, grated
- 1 rounded teaspoon of turmeric
- 1 can (13.5 ounces) of coconut milk
- 16 ounces of thick yogurt
- 5 lime leaves, for garnish
Instructions
- In a large pot, over medium-high heat, get the oil and butter hot, and sauté the onions until soft and translucent.
- Add the garlic and ginger, and sauté another 2 minutes, stirring frequently. Add the chicken parts, 2-3 at a time, brown on all sides, then remove the chicken, onions, garlic, and ginger to a temporary plate.
- While the chicken is browning, combine the cumin, coriander, black pepper, red chili, and salt in a grinder or mortar. Pulverize the condiments to a fine powder.
- Add this spice blend and the cinnamon stick to the cooking pot, adding more oil if necessary. Stir constantly to release the beautiful oils and aromas without letting the spices scorch.
- Immediately, add 1/2 the yogurt and stir. Reduce the heat to simmer and add the coconut milk. Add back the browned chicken, onions, garlic, and ginger.
- Add the grated lemon rind and turmeric, stir the whole pot to incorporate all the ingredients, cover, and cook for at least 25 minutes.
- Stir in the remaining yogurt, and plate immediately in a large serving bowl. Top with chopped lime leaves.
- Serve with steamed Basmati rice, naan bread, a vegetable curry, such as Saag Paneer, and a great Indian beer, such as King Fisher or Taj Mahal.
- Wine does not pair well with Indian cuisine. For a delicious, delightful, non-alcohol drink, try a mango lassi. Lassi’s are yogurt-based drinks that are flavored with a combination of fruit, mint, ground nuts, and cardamom. Enjoy!
