Authentic Chicken Curry Recipe – Spicy Tomato & Cinnamon Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Chicken Curry Recipe – Spicy Tomato & Cinnamon Delight

Hey everyone! If you’re anything like me, a good chicken curry is the ultimate comfort food. This recipe is one I’ve been perfecting for years – it’s a real family favourite, and I’m so excited to finally share it with you. It’s a beautiful blend of spicy, tangy, and aromatic flavours, and honestly, it just feels like home. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any chicken curry. It’s a flavour explosion! The combination of the rich tomato base, warm cinnamon, and fiery chilies is seriously addictive. It’s relatively easy to make, even for beginner cooks, and the results are restaurant-quality. Plus, it’s incredibly versatile – you can adjust the spice level to your liking, and it’s perfect for a weeknight dinner or a special occasion.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 kg Chicken
• 1 cup Small Onion
• 3 medium Tomato
• 4 Green chili
• ½ cup Oil
• ½ tsp Turmeric powder
• 1 small piece Cinnamon
• 4 Cloves
• 10 Red chilli
• ½ tsp Pepper
• ½ tsp Cumin seeds
• Salt (to taste)
• Curry Leaves (for garnish)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Cinnamon: Don’t skimp on the cinnamon! It adds such a lovely warmth and depth to the curry. I prefer using Ceylon cinnamon sticks, but ground cinnamon works in a pinch.
• Green Chilies: I usually use Indian green chilies, which pack a good punch. Feel free to adjust the quantity depending on your spice preference. You could also use serrano peppers if you can’t find Indian green chilies.
• Spice Levels: Traditionally, South Indian curries tend to be spicier than North Indian ones. This recipe leans towards a medium spice level, but you can easily adjust it (more on that later!).
• Tomatoes: Ripe, juicy tomatoes are key. If you’re using canned tomatoes, opt for whole peeled tomatoes and crush them yourself for the best flavour.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, heat the oil in a large, heavy-bottomed pan. Fry the small onions until they’re golden brown and crispy. Then, do the same with the tomatoes and green chilies, frying them separately until they soften and get a little colour. Set these fried goodies aside – they’re going to add so much flavour later on.
2. Now, for the magic masala! Grind together the turmeric powder, cinnamon, cloves, red chilies, pepper, and cumin seeds into a fine paste. A little water helps it along if needed.
3. Back to the pan! Sauté the ground masala in the remaining oil until it becomes wonderfully fragrant – this usually takes a few minutes. Add the chicken pieces and salt, and stir well to coat everything in that beautiful spice blend.
4. Pour in enough water to completely cover the chicken. Bring it to a boil, then reduce the heat to low, cover the pan, and let it simmer gently for about 25-30 minutes, or until the chicken is tender and falling off the bone.
5. Finally, stir in the fried onions, tomatoes, and green chilies. Let it simmer for another 5-10 minutes to let all the flavours meld together. Garnish with fresh curry leaves, and serve hot!

Expert Tips

• Browning is Key: Don’t rush the frying process! Properly browning the onions and tomatoes builds a deep, rich flavour base.
• Low and Slow: Simmering the curry gently is crucial for tender chicken and a well-developed flavour.
• Taste as You Go: Don’t be afraid to taste and adjust the seasoning as you cook. Everyone’s palate is different!

Variations

• Vegan Adaptation: Swap the chicken for a plant-based chicken substitute like seitan or jackfruit. It works surprisingly well!
• Gluten-Free Adaptation: This recipe is naturally gluten-free, so you’re good to go! Just double-check your spice blends to ensure they don’t contain any hidden gluten.
• Spice Level Adjustment:
  • Mild: Reduce the number of red chilies to 2-3, and remove the seeds.
  • Medium: Use the recipe as written.
  • Hot: Add 2-3 extra red chilies, and leave the seeds in. You can also add a pinch of cayenne pepper.
• Festival Adaptations: This curry is fantastic for celebrations! It’s often made during Eid and Diwali, and it’s always a hit with guests.

Serving Suggestions

Serve this chicken curry with fluffy basmati rice, warm naan bread, or roti. A side of raita (yogurt dip) helps cool things down if you’ve gone heavy on the chilies! A simple salad also adds a nice freshness.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours have had time to develop! You can also freeze it for up to 2 months.

FAQs

What cut of chicken is best for this curry?

I prefer using bone-in, skin-on chicken thighs. They stay incredibly tender and flavourful during the long simmering process. However, you can also use chicken breast if you prefer, just be careful not to overcook it.

Can I make this curry ahead of time?

Absolutely! You can make the curry a day or two in advance. The flavours will meld together even more beautifully.

How can I adjust the heat level of the curry?

As mentioned earlier, adjusting the number of chilies is the easiest way to control the spice level. Removing the seeds from the chilies also helps reduce the heat.

What is the best rice to serve with this chicken curry?

Basmati rice is the classic choice. Its long grains and delicate flavour complement the curry perfectly.

Can I use a pressure cooker to speed up the cooking process?

Yes, you can! Reduce the cooking time to about 15-20 minutes in a pressure cooker. Just be sure to release the pressure naturally before opening the lid.

Enjoy! I really hope you love this recipe as much as my family does. Let me know how it turns out in the comments below!