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Homemade Authentic Chicken Curry photo

Authentic Chicken Curry

Aromatic, spiced chicken curry simmered in coconut milk and finished with lemon, cashews, and cilantro.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 people

Equipment

  • Skillet or small pan
  • spice or coffee grinder
  • Large Bowl
  • Sauté pan
  • Medium Saucepan
  • Knife and cutting board
  • Measuring cups and spoons

Ingredients
  

  • 2 teaspoons coriander seeds
  • 2 teaspoons cumin seeds
  • 1 tablespoon ground turmeric
  • Kosher salt to taste
  • freshly ground black pepper to taste
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon curry powder
  • 2 tablespoons olive oil
  • 1 yellow onion chopped
  • 2 tablespoons unsalted butter
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger finely chopped or grated
  • 1 teaspoon fresh jalapeño ribs and seeds removed, finely chopped
  • 2 bay leaves
  • 2 star anise
  • 1 lb boneless skinless chicken thighs cut into 1-inch bite-size pieces
  • 2 medium tomatoes scored, seeded, and roughly chopped
  • 1/2 cup unsweetened coconut milk
  • lemon juice juice of one lemon
  • 1/4 cup unsalted roasted cashews roughly chopped, for topping
  • 1 tablespoon fresh cilantro chopped, for topping
  • prepared basmati rice for serving (see rice instructions below)

Instructions
 

  • Toast the coriander and cumin seeds in a dry skillet over medium-high heat until they start to crackle, about 3 minutes; then cool slightly.
  • Grind the toasted seeds in a spice or coffee grinder until fine.
  • In a large bowl, combine the ground seeds, turmeric, 1/2 teaspoon kosher salt, a few grinds of black pepper, cayenne, curry powder, and olive oil; stir to form a paste.
  • Add the chicken pieces to the spice paste and stir to coat evenly; cover and refrigerate for at least 1 hour or overnight.
  • In a sauté pan over high heat, melt the butter, then add the chopped onion and cook until softened, about 4 minutes.
  • Add the minced garlic, chopped ginger, chopped jalapeño, bay leaves, and star anise; continue to sauté until the onion is lightly golden, about 5–7 minutes.
  • Add the coated chicken to the pan and cook until the pieces are opaque, about 5 minutes.
  • Stir in the chopped tomatoes and cook, stirring occasionally, until they soften, about 2 minutes.
  • Pour in the coconut milk and add 1/2 teaspoon salt; bring to a gentle boil, then reduce heat to low and simmer until the chicken is very tender, about 20 minutes.
  • Stir in the lemon juice and simmer for 5 more minutes.
  • Remove and discard the bay leaves and star anise, then transfer the curry to a serving bowl and top with chopped cashews and cilantro.
  • To prepare the basmati rice: place 1 cup rice in a large bowl, fill with room-temperature water, swirl by hand and drain; repeat washing until the water runs clear (3–4 times).
  • Refill the bowl with water and soak the rice for 30 minutes, then drain.
  • Bring 1 3/4 cups water and a pinch of salt to a boil in a medium saucepan, add the drained rice, stir, wait until it returns to a full boil, then reduce heat to the lowest setting, cover, and cook 15 minutes.
  • Fluff the rice with a fork and serve alongside the chicken curry.
  • Note: star anise is available at many supermarkets, specialty gourmet markets, or Asian markets.

Notes

  • Marinate the chicken at least 1 hour for best flavor.
  • Toast spices carefully to avoid burning.
  • Adjust cayenne amount to control heat.
  • Use full-fat coconut milk for a richer sauce.
  • Remove whole spices before serving.