Authentic Chicken Curry Recipe – Homemade Spice Blend & Coconut Oil

Last Updated on 4 months by Neha Deshmukh

Authentic Chicken Curry Recipe – Homemade Spice Blend & Coconut Oil

Hey everyone! If you’re anything like me, a good chicken curry is ultimate comfort food. I remember the first time I really tried to make it from scratch – it was a bit of a disaster, honestly! But after years of tweaking and learning from my mom and grandmother, I’ve landed on a recipe that’s truly special. It’s packed with flavour, surprisingly easy to make, and uses a homemade spice blend that takes it to another level. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another chicken curry recipe. It’s about building flavour from the ground up. We’re making our own curry powder, which means you control the heat and aroma. Plus, the use of coconut oil adds a subtle sweetness and richness that you just won’t get with other oils. It’s a dish that’s both satisfying and aromatic – perfect for a weeknight dinner or a special occasion.

Ingredients

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

• 1 lb (450g) boneless chicken, cubed
• 3 teaspoons curry powder (we’ll make our own!)
• 2 tablespoons coconut oil
• 1 cup (150g) red onion, chopped
• 1 green chili (optional)
• 2 teaspoons ginger-garlic paste
• 3 Roma tomatoes, chopped
• 1 sprig curry leaves
• 2 teaspoons cilantro leaves, chopped
• Salt to taste (about 1 teaspoon)
• 1 ½ cups (360ml) water or broth

Ingredient Notes

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

Coconut Oil: Benefits and Regional Variations

Coconut oil isn’t just trendy; it’s traditional in many South Indian curries. It adds a lovely fragrance and a subtle sweetness. You can use refined or unrefined coconut oil – unrefined will have a stronger coconut flavour. In some regions, ghee (clarified butter) is used for an even richer flavour.

Homemade Curry Powder: A Deep Dive into Spice Blends

Making your own curry powder is easier than you think! It allows you to customize the spice level and aroma. I usually start with turmeric, coriander, cumin, chili powder, and a touch of fenugreek. Feel free to experiment!

Roma Tomatoes: Why They Work Best

Roma tomatoes have a lower water content and a richer flavour than other varieties, which means your curry won’t be watery. If you can’t find Roma tomatoes, plum tomatoes are a good substitute.

Curry Leaves: Fresh vs. Dried & Their Significance

Fresh curry leaves are the best – they have an incredible aroma that’s essential to South Indian cooking. If you can’t find fresh, you can use dried, but use about half the amount as the flavour isn’t as potent. You can often find fresh curry leaves at Indian grocery stores.

Chicken Selection: Bone-in vs. Boneless

I prefer boneless, skinless chicken thighs for this recipe because they stay nice and tender. However, you can absolutely use bone-in chicken pieces – just adjust the simmering time accordingly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the coconut oil in a large skillet or pot over medium heat. Once melted, add the chopped red onion and green chili (if using), along with a pinch of salt. Sauté until the onions become translucent and softened, about 5-7 minutes.
2. Stir in the ginger-garlic paste and cook for another 1-2 minutes, until fragrant. This is where your kitchen will start to smell amazing! Add your homemade curry powder and chopped Roma tomatoes. Cook, stirring occasionally, until the mixture thickens and the oil starts to separate from the sides – this usually takes about 8-10 minutes.
3. Now, add the cubed chicken pieces to the skillet. Mix well to ensure all the chicken is coated in that beautiful spice mixture.
4. Pour in the water or broth. Bring to a simmer, then cover the skillet and let it cook for 10-15 minutes, or until the chicken is cooked through and tender.
5. Finally, stir in the fresh curry leaves and chopped cilantro. Give it a taste and adjust the seasoning with salt as needed. Let it cook for another 2-3 minutes to allow the flavours to meld together.

Expert Tips

• Don’t rush the sautéing process! Building a good base of flavour is key.
• If the curry becomes too thick, add a splash more water or broth.
• For a richer flavour, marinate the chicken in a tablespoon of yogurt and a teaspoon of curry powder for 30 minutes before cooking.

Variations

• Vegan Chicken Curry Adaptation: Swap the chicken for chickpeas, cauliflower, or firm tofu.
• Gluten-Free Considerations: This recipe is naturally gluten-free, but always double-check the ingredients in your curry powder to ensure they haven’t been processed with gluten.
• Spice Level Adjustment: Mild to Fiery: Adjust the amount of chili powder in your homemade curry powder. A pinch of cayenne pepper can also add a nice kick! My friend, Priya, loves to add a whole chopped Serrano pepper for serious heat.
• Festival Adaptations: Curry for Special Occasions: For Diwali or other festivals, you can add a dollop of cream or yogurt at the end for extra richness.

Serving Suggestions

Serve this chicken curry hot with fluffy basmati rice or warm naan bread. A side of raita (yogurt dip) and a simple salad complements it beautifully.

Storage Instructions

Leftover curry 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 more time to develop! You can also freeze it for up to 2 months.

FAQs

What type of rice pairs best with this chicken curry?

Basmati rice is the classic choice – its long grains and delicate flavour are perfect. Jasmine rice is also a great option.

Can I make this curry ahead of time?

Absolutely! You can make the curry a day or two in advance and store it in the refrigerator. Just reheat it gently before serving.

How can I adjust the thickness of the curry sauce?

If the sauce is too thin, simmer it uncovered for a few minutes to allow some of the liquid to evaporate. If it’s too thick, add a splash of water or broth.

What is the best way to store leftover curry?

Store it in an airtight container in the refrigerator. Make sure it’s cooled completely before sealing the container.

Can I use a different type of oil instead of coconut oil?

You can, but it will change the flavour profile. Vegetable oil or canola oil are neutral options, while ghee will add richness.

Enjoy! I hope this recipe becomes a favourite in your home, just like it is in mine. Let me know in the comments how it turns out!