Home-made chicken curry easy

Homestyle Chicken Curry

This is the final course of that Bengali meal. When I was growing up, my mother used to make a chicken curry almost every Sunday. Later on, the chicken curry and rice morphed into a one pot meal that she called “my biriyani”, with a stress on the “my” to distinguish it from authentic biriyani. But a good ol’ chicken curry cannot subsitute for biriyani, no matter how good. They are two different animals. Completely. Anyway, here is a chicken curry recipe for you, perfect for a weekend lunch or dinner.

Recipe: Traditional home-style chicken curry

Indian chicken curry cooked with boneless pieces just does not develop the same depth of flavour as traditional cut-chicken which always has the bone in. If you must serve boneless pieces to guests, try to include a drumstick or two in the dish.


1.5 kilos cut-up chicken without skin

400 g onions finely sliced

100 g each ginger and garlic

4 cm long piece of cinnamon

4 pods cardamom

1 tsp turmeric

1-2 fresh green chillies, split lengthwise (optional)

Salt and chili powder to taste (optionally use sweet paprika for colour if you don’t want the heat)

2-3 tsp natural yogurt

2 tbsp oil


  1. Peel ginger and garlic and make a paste, either in a mortar and pestle or in a food chopper, using the yogurt for a base. Rub it all over chicken. Marinate overnight in the fridge or for a couple of hours on the countertop.
  2. Heat oil in a large pot and add the cinnamon and cardamom. Sauté until aromatic and browned.
  3. Add the green chillies and fry until blistered. Remove if you don’t want the heat.
  4. Add onions. Sauté over medium low heat until onions are soft and brown.
  5. Scrape off marinade from the chicken and add. Sauté for a minute.
  6. Make a slurry of the chili powder and turmeric with a spoonful of water and add with the salt.
  7. Sauté until liquid evaporates and the oil starts to glisten on the surface.
  8. Add a cup of water. Cook till the onions have broken down and thickened the sauce.
  9. Add the chicken and mix well. Cover and simmer on low heat, with occassional, careful stirring until chicken is almost falling off the bones.
  10. Serve garnished with the green chillies.