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Traditional Indian Chicken Curry | Quick Easy Tasty Curry

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2.5 lbs Chicken
20 count Shallot onions
8 count Garlic
1 count Tomato (big)
1 tsp Fennel seeds
½ tsp Black pepper cons
2 tbsp Sesame oil
¼ cup Shredded coconut
3 tbsp Homemade masala powder/Ready made masala
1½ tsp Salt

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Traditional Indian Chicken Curry | Quick Easy Tasty Curry

  • Lunch
  • Spicy
  • 35 mins
  • Easy




What is it?

This traditional Indian chicken curry is one of my all time favorites and a weekend speciality dish. There are no complicated process of cooking as the ingredients are simple and easy to get it from stores. As chicken the known protein packed bird is essential for build and repair tissues is cooked with home made masala here. If you already have your own masala or readymade from stores, feel free to use it. As in Indian kitchen masala is the key tool for cooking and there is no home without masala. Masala can be made from different spices and the taste differs highly with the amount of spices or what spices are being used.

There are thousands of chicken curry varieties made across each region in India and each has it distinct taste. In/around 30mins this chicken curry can be made and can be served for breakfast, lunch or dinner. During family get to gathers, we make in bulk that goes from morning till evening.

Traditional Indian Chicken Curry

What it tastes like?

A semi-gravy chicken flavored with curry powder

To understand this traditional Indian chicken curry one must cook and taste it to understand the level of its richness. Not in too many cuisines and in general coconut is not being used for the chicken curry. I would call it as a secret ingredient to level up the taste of this curry. It is very difficult that one can find the taste of coconut which is blended thoroughly with the masala but feel an elevating taste. If you are not a coconut fan feel free to drop from your recipe list and continue cooking without it.

It is not only for elevating the taste but there are several benefits associated with the coconut that is stated in Siddha medicines. I have always been told from my childhood that next to water, coconut water is one of the healthiest drink for dehydration, to maintain fluid balance in body. It acts as an electrolyte and has zero bad cholesterol. But in this recipe I have used shredded coconut not the coconut milk or water. Intake of coconut in various forms are healthy and is the reason here to add which will improve good cholesterol and other benefits such as mouth ulcer, etc.

Goes well with?

Idili, Rice, Chapati, Dosa, Jeera Rice, Mutton Biryani, Parota

As I have mentioned above this one traditional Indian chicken curry is a perfect combination for lot of dishes starting from breakfast to lunch till dinner. Its a tradition in Tamilnadu whenever mutton biryani is cooked, the best gravy to go with is chicken curry. A weekend lunch is not complete without rice, rasam, chicken curry and chicken 65. There are other variations I do in chettinad style, semi-gravy spiced with pepper chicken curry, chicken salna and the list goes on.

I’m truly picky in buying chicken. I do not go for frozen unless I have no option that gives the freshness in curry. I started avoiding broiler chicken which is solely made for meat production. If one has to taste the real bird go for rooster or red hen (country chicken, usually called in India). Make sure to get young rooster or red hen as it will be tender and easy to cook and taste will be outstanding. While making chicken curry there is a small deviation to follow if I need to make chicken soup that is good for health or one has cold, running nose. Well it is two dishes made out of one.

Upon reading this recipe if you have enjoyed it, try it, taste it and comment below. Love to hear from you.

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Heat the sesame oil in a pan, add the garlic pods, fennel seeds, black pepper cons and fry until it turns color and aromatic.


Then add the skin peeled and chopped shallots to it. Saute for 5 minutes till it turns golden brown and set aside. Let it cool for sometimes.


Now add the shredded coconut and homemade/ready made masala powder to the mixie blender and grind it fine and smooth paste.


Now wash the chopped chicken pieces with turmeric powder thoroughly.


Using Instant Pot. In a saute mode, add a tbsp of oil in a pan. Then add the chopped tomatoes to it and saute for 2 minutes followed by the chopped chicken pieces.


Then add the ground masala paste to the chicken pieces and mix well.


Saute for 5 minutes. Add a cup of water and salt to it.


Then change from the saute mode to poultry mode and cook for up to 15 minutes.


Once it is done, unplug it. Let it rest for sometime.


Open the lid and let it cook for boil for 5 minutes in a saute mode. Adjust the salt and gravy consistency.


Garnish with curry leaves and switch off the heat.


Serve hot with idli, dosa, rice, roti, parota etc.


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