This warm flavourful chicken curry is comfort food, full of flavoursome goodness and one of my go-to favourites. If you are looking for a tasty and authentic curry, this recipe is it. Made in a single pot, this recipe is delicious and made from scratch.
It can be made with bone-in pieces like thighs or legs or boneless pieces. I personally prefer bone-in pieces as the bones definitely do add more flavour. If using boneless pieces, the cooking time is much reduced so if you are in a hurry boneless may be a good option.
I prefer to remove the skin to lessen the fat and am not a big fan of finding pieces of skin floating around in my curry.
If you want a less spicy curry, all you have to do is reduce the cayenne pepper and if you prefer it spicier, add more at your own risk (ha ha).
The addition of potatoes is totally optional, my family loves potatoes in curry so I add them. I parboiled them in the microwave for 2 minutes just to ensure that they are very soft as I do not like to bite into an undercooked potato.
The leftovers can be kept in the fridge or can also be stored in the freezer. For later use, defrost in the fridge overnight and reheat thoroughly.
1 kg Chicken legs or thighs
1 tablespoon Garlic paste
¾ tablespoon Ginger paste
1 large Onion chopped
2 heaped teaspoons Coriander powder
1 heaped teaspoon Cumin powder
1 flat teaspoon Cayenne pepper or according to preference
1 teaspoon Turmeric powder
1 heaped teaspoon Garam Masala
1 tablespoon of vinegar
Salt to taste
½ cup cashews
2 tablespoons white poppy seeds
Fresh coriander leaves
2-3 tablespoons Oil
2 Potatoes, chopped and par boiled in the microwave
- The chicken legs or thighs are de-skinned and set aside.
- In a large pot, heat 2-3 tablespoons of oil and sauté chopped onion over medium heat until it has softened.
- Add the Garlic and Ginger paste and mix.
- Then add the spices, coriander, cumin, cayenne, turmeric and garam masala. Mix well and allow to cook for a minute.
- Add the vinegar and mix well.
- Add the chicken and allow it to fry a bit in the spice mix while the flame is on high.
- Add the chopped and parboiled potatoes and salt, mix well.
- At this stage a bit of water can be added if you feel the need.
- As it bubbles and sputters, reduce flame and allow to simmer and cook for about 25 minutes. Alternatively, can place it in an oven for the cooking process at 200 degrees Celsius for 25 minutes (the pot should be oven safe).
- As the chicken is getting done, take the cashews and the poppy seeds and dry grind them until very fine.
- Place the ground cashew and poppy seed combination into a bowl and add water and mix, making it into a paste.
- Once the chicken is done (If the oven was used, place the pot back on the stove) and add the cashew and poppy seed paste and mix. Allow to simmer for another 5 minutes.
- Turn off the flame and garnish with fresh coriander leaves.
- Serve with Rice or flat bread.
I look forward to hearing from you guys about your attempts at making this. Enjoy!