How to Make Chicken Curry


Chicken curry can be one of the easiest dishes to make. You only need chicken, spices, and a few basic cooking instructions. Then, you can serve it with rice and store the leftovers for the next time you need to prepare a meal.

Marinade the chicken

When making chicken curry, it is recommended to marinate the chicken before you cook it. This ensures that the chicken stays juicy and tender. It also helps keep the meat from drying out.

There are several types of marinades, ranging from acidic to yogurt-based. Acidic marinades break down protein in the chicken, while yogurt-based marinades tenderize the meat.

You can marinate the chicken for only a short time or for as long as you want. Yogurt-based marinades are good because they coat the meat well and blend into it. In addition, the thickness of the yogurt helps the marinade stick to the chicken.

Before marinating the chicken, clean it thoroughly. Rub a little salt and pepper on the chicken. Please put it in a shallow dish. Let it marinate for at least 30 minutes.

Add the spices

Chicken curry is a great make-ahead meal. You can cook it up to three days ahead and reheat it in a saucepan on the stove. It also keeps well in a refrigerator for up to four days.

You can make a traditional chicken curry or try a spicy version with red chili powder. The key to a good curry is fresh vegetables and spices. For a delicious chicken dish, you can serve it with rice and chapati or naan.

Start by cutting the chicken into small pieces. Cut it lengthwise, if possible. Remove any excess water and marinate it in lime or lemon juice. If you don’t have time to marinate it, you can store it in the refrigerator for up to 8 hours.

After removing the chicken from the marinade, rinse it thoroughly. Then, wipe it dry with a kitchen towel or paper towel.

Cook the curry

You’ll need a heavy-bottomed, lidded saucepan for cooking the chicken curry. Heat a small amount of oil to medium. Add onions and cook until softened. Stir in garlic. Alternatively, you can use ginger.

Once you have cooked the onions and garlic, add the chopped tomatoes. Stir the mixture for a minute or two. Then, add the potatoes. These should be soaked in salt water beforehand to avoid discoloration.

If you have leftovers, you can store the mixture in the freezer for up to 3 months. The best curries tend to be made with a blend of spices.

One of the most common root vegetables used in Indian curries is the potato. The texture of the potato is very earthy, making it an excellent base for the curry sauce.

Serve with rice

One of the easiest ways to serve chicken curry is with rice. Despite its simplicity, the dish packs a punch with its flavorful spices and creamy coconut milk. This meal is perfect for a weeknight dinner. It’s easy to make and will feed a family of four for less than $10.

The main ingredients for this dish include fresh ginger, garlic, and chicken. You can find pre-chopped onions in your grocery store. A whole chicken is required for this recipe. If you don’t have one, you can use the carcass.

Chicken should be seasoned with salt and curry powder. After the chicken has been cooked, you can add other vegetables you’d like to serve. Typical side dishes include onion wedges and cilantro. You can also do the meal with naan bread and chapati.

Store leftovers

If you have made a delicious curry and are left with leftovers, there are a few things you need to know to store it correctly. There are multiple ways to store curry, but it is best to keep it cold and avoid bacterial growth.

Store leftover chicken curry in an airtight container in your refrigerator. You can then keep it for up to two days. Alternatively, you can freeze it for up to three months.

Store curries in an airtight jar, such as glass or plastic, is best. Make sure it is airtight, has a plastic or old-fashioned lid, and seals tightly.

Curries are known to decay quickly. Therefore, a good rule of thumb is to never leave curries on the counter for more than two hours. This is because cooked onions and tomatoes can accelerate the rate of decay.