Authentic Chicken Curry

This recipe was featured in my newsletter dated March 30, 2007.

Authentic Chicken Curry
by Chip Desormeaux

2# boneless thighs
3 tomatoes, diced
2 tbs. EVOO
1 tsp. turmeric
3 tbs. garam masala (recipe follows)
½ tsp. cayenne (optional)
2 garlic cloves
1" piece ginger, coarsely puréed
3 medium onions, finely chopped
salt & pepper
½ c. yoghurt
1 tbs. (rounded) tomato paste
4 tbs. heavy cream (or more yoghurt)
2 tbs. cilantro leaves, for garnish

Prepare the chicken and set aside.

Dice tomatoes, set aside. (I use Romas.)

In a food processor, combine oil, turmeric, garam masala, cayenne, garlic and ginger and blend until a smooth paste. (The cayenne is optional here because my garam masala recipe already has plenty of cayenne in it. If you're using a store-bought garam masala, you will probably want to add more cayenne according to your tastes.)

In a wok or heavy skillet, add the onions and stir-fry on medium high heat until they turn golden—not burnt. Add blended mixture and heat through.

Add the chicken, tomato paste and tomatoes, stirring constantly for 5 minutes. Add the yogurt, reduce heat, cover and simmer for 35-45 minutes (alternatively, you can transfer to a proper size casserole, seal and bake at 375° for about an hour-longer for larger quantities—until chicken juices run clear and meat is beginning to come away from the bone).

During this time, if sauce gets too dry, or if you prefer plenty of gravy, add ½ cup water.

Finally, stir in the heavy cream.

Garnish with the cilantro leaves and serve over lots of basmati rice.

Handmade Garam Masala:
"Garam masala" means "warm spices." Every Indian household has their own family masala.

Ideally, one would use whole spices, toast them lightly in a pan and then grind them in a coffee grinder. But, unless you want tomorrow morning's coffee to taste oddly like cumin, this is a better option! Besides, unless you are an avid Indian food fan, I assure you, you will not notice any difference!

All the spices here are ground:
1 ½ tsp. black pepper
1 tbs. cumin
¼ tsp. cloves
¼ tsp. nutmeg
1 tsp. cardamom
2 tsp. coriander
½ tsp. cinnamon
½ tsp. cayenne

Mix together thoroughly (with your fingers-not a spoon). Can be kept for up to three months in a cool place before it starts losing potency.

Back to Top

Chicken Curry Recipe