Chicken Pearl Onion Curry Recipe – Authentic Indian Flavor

Last Updated on 2 months by Neha Deshmukh

Chicken Pearl Onion Curry Recipe – Authentic Indian Flavor

Hey everyone! If you’re anything like me, you’re always on the hunt for that one curry recipe that just feels like a warm hug in a bowl. Well, look no further! This Chicken Pearl Onion Curry is a family favorite, and I’m so excited to finally share it with you. It’s packed with flavor, surprisingly easy to make, and guaranteed to impress. I first stumbled upon a version of this while visiting my aunt in Kerala, and I’ve been tweaking it ever since to get it just right.

Why You’ll Love This Recipe

This isn’t just another chicken curry. The combination of sweet pearl onions, deeply roasted coconut, and a fragrant spice blend creates a truly unique and unforgettable flavor. It’s comforting, aromatic, and has a beautiful depth that you won’t find in simpler recipes. Plus, it’s perfect for a cozy weeknight dinner or a special occasion.

Ingredients

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

• 1 lb chicken breasts
• 2 tbsp oil
• 5-7 curry leaves
• 0.5 red onion
• 0.5 tsp turmeric powder
• 1 tsp garam masala
• 2 tomatoes
• 0.5 cup water
• 0.5 cup grated coconut
• 5-6 pearl onions
• 4 dried red chillies
• 1 tbsp coriander seeds
• 1 tsp fennel seeds
• 5 cloves garlic
• 2 green chillies
• 1 tbsp sliced ginger

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Pearl Onions: These little guys are the star! They add a lovely sweetness and texture. If you can’t find pearl onions, small shallots are a good substitute.
• Coconut Roasting: Don’t skip roasting the coconut! It transforms the flavor from fresh to deeply nutty and adds so much complexity. Keep a close eye on it though – burnt coconut is no fun.
• Spice Levels: Indian cuisine is all about balance. This recipe is medium-spiced, but feel free to adjust the number of red chillies and green chillies to your liking. Some regions in India prefer a much hotter curry, while others lean towards milder flavors.
• Fresh Curry Leaves: If you can find them, fresh curry leaves are a game changer. They add a unique citrusy aroma. You can often find them at Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and halve those adorable pearl onions. In a heavy-bottomed pan, roast the coconut, pearl onions, red chillies, coriander seeds, and fennel seeds over low-medium heat. Stir frequently – we want golden brown, not burnt!
2. While the spices are roasting, chop your red onion and peel the garlic. Heat the oil in the same pan. Add the chopped onion, turmeric powder, and garam masala. Sauté until fragrant – about 5 minutes.
3. Now for the magic! Grind the roasted coconut mixture with the garlic, ginger, and green chillies into a smooth paste. Add a couple of tablespoons of water to help it along.
4. Add that beautiful paste to the sautéed onions. Stir it all up, then add the chopped tomatoes and cook until they soften.
5. Time for the chicken! Add the chicken pieces and a pinch of salt. Cook until the chicken releases some of its moisture. Pour in ½ cup of water, cover the pan, and simmer on low-medium heat until the chicken is tender – about 20-25 minutes.
6. Finally, garnish with fresh curry leaves. Serve hot and enjoy!

Expert Tips

• Marinating the Chicken: For extra tender chicken, marinate it in a little yogurt and turmeric for 30 minutes before cooking.
• Slow and Steady: Don’t rush the simmering process. Low and slow is the key to tender chicken and a flavorful curry.
• Taste as You Go: Always taste and adjust the seasoning as you cook. Everyone’s palate is different!

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Adaptation: Swap the chicken for plant-based chicken pieces and use coconut yogurt instead of dairy.
• Gluten-Free Adaptation: This recipe is naturally gluten-free, so you’re good to go! Just double-check your garam masala to ensure it doesn’t contain any hidden gluten.
• Spice Level Adjustment:
  • Mild: Reduce the number of green chillies to 1 or omit them altogether.
  • Hot: Add an extra 1-2 dried red chillies or a pinch of cayenne pepper.
• Festival Adaptations: This curry is fantastic for special occasions! Serve it with appam during Onam or alongside puri and chana masala for Diwali.

Serving Suggestions

This Chicken Pearl Onion Curry is incredibly versatile. It’s amazing with:

• Steaming hot rice
• Warm roti or naan bread
• A side of raita (yogurt dip)
• A simple vegetable side dish like thoran (stir-fried vegetables)

Storage Instructions

Leftovers? Yes, please! Store any leftover curry in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together. You can also freeze it for up to 2 months.

FAQs

Let’s answer some common questions:

What is the best type of chicken to use for this curry?

Boneless, skinless chicken breasts are the most convenient, but you can also use bone-in chicken thighs for a richer flavor.

Can I make this curry ahead of time?

Absolutely! You can make the curry a day or two in advance. The flavors will develop even more overnight.

How can I adjust the heat level of the curry?

As mentioned earlier, adjust the number of green and red chillies to control the spice level.

What is the significance of roasting the coconut in this recipe?

Roasting the coconut brings out its natural sweetness and adds a nutty, smoky flavor that’s essential to this curry.

Can I use store-bought curry paste instead of making my own?

While you can use store-bought curry paste, it won’t have the same depth of flavor as making your own spice blend. Trust me, the extra effort is worth it!

Enjoy making this recipe, and let me know what you think in the comments below! Happy cooking!