Dry Chicken Curry

This is possibly the easiest chicken curry recipe ever! It makes for a drier, thicker curry, which really goes well with rice or rotis. I like to make mine really spicy but you can adjust the fire to your palate.


Dry Chicken Curry

Serves 8


3 lbs. chicken thighs, chopped

3 onions, finely chopped

4 plum tomatoes, finely chopped

3” ginger, peeled

7-8 cloves garlic, chopped

2 bay leaves

2 black cardamom pods

2 cinnamon barks

3-4 dried red chilies

3-4 cloves

3 tsp. coriander powder

1 tsp. turmeric

¾ tsp. chili powder

Salt to taste

• Heat 3 tbsp. oil in a wok or kadai.

• Add the bay leaves, cinnamon, red chilies, cloves and black cardamom.

• Add the garlic and ginger and stir for a minute.

• Add the chopped onions and stir for 3 minutes.

• Add the coriander powder, turmeric powder, chili powder and salt.

• Stir for 2 minutes.

• Add chopped tomatoes and cover and cook for about 15 minutes, stirring occasionally.

• Add the chopped chicken, mix well and cover and cook for 20 minutes until the chicken is cooked through.

• Remove the lid and cook the chicken uncovered until the gravy dries (about 15 minutes)

• Garnish with chopped cilantro and serve hot with basmati rice.

4 thoughts on “Dry Chicken Curry

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