Indian Red Chicken Curry: A Warm, Spicy Delight
Looking for a flavorful homemade curry? This Spicy Indian Red Chicken Curry recipe brings bold, delicious flavors right to your kitchen! Juicy, bone-in chicken drumsticks and thighs, along with tender potatoes, are cooked in a tomato-based sauce that’s easy to make. A simple blend of onion, ginger, garlic, and tomato creates the base, while spices like red chili powder, cinnamon, cardamom, star anise, garam masala, and coriander add incredible depth. A touch of yogurt adds a creamy, smooth finish, making this curry perfect for anyone who loves a good homemade dish or wants to explore Indian flavors!
Equipment
- 1 Blender
- 1 large pan or pot with Lid
Ingredients
- 2 lbs. chicken drumsticks and thighs bone-in, skin-on
- 3-4 medium Potatoes cubed
- ½ cup plain whole milk yogurt
For the Puree
- 1 whole onion diced (reserve 2 tablespoons to add to the pan)
- 1- inch piece ginger
- 6-8 garlic cloves
- 3 medium tomatoes
Spices
- 1 cinnamon stick
- 4-5 whole cardamom pods
- 2 star anises
- 1 teaspoon whole cloves
- 1 tablespoon red chili powder
- 1 tablespoon turmeric
- 1 tablespoon paprika
- 1 tablespoon garam masala
- 1 tablespoon ground coriander
- Salt and pepper to taste
Garnish
- 1 bunch fresh cilantro leaves
Instructions
Gather Ingredients
- Have all ingredients prepped and ready to streamline the cooking process.
Create the Puree Base
- Add the onion, garlic, ginger, and tomatoes to a blender and blend until smooth. This will give your curry a silky texture.
Cook the Spices
- Heat oil in a pan over medium heat. Add the cinnamon sticks, cardamom pods, star anise, and cloves. Stir for 1-2 minutes until the spices release their fragrance.
- Add the onions and cook, stirring, for 4-5 minutes until the onions become semi-transparent and the spices are aromatic. This step builds the essential flavor foundation, so don’t skip it!
Season the Curry
- Add salt, pepper, paprika, red chili powder, and turmeric. Stir well to ensure the seasoning is distributed evenly throughout the dish.
Add the Puree and Chicken
- Pour in the blended puree and stir well. Add the chicken pieces and mix thoroughly to coat them in the sauce. Season with salt and pepper to taste.
Incorporate Additional Spices
- Add the garam masala and ground coriander, stirring to blend everything well.
Add the Yogurt
- Stir the yogurt before adding it to prevent curdling. Gradually add the yogurt to the pan, stirring continuously to keep the sauce smooth.
Add Water and Potatoes:
- Add water and the cubed potatoes, stirring well so that everything is evenly coated with the sauce.
Slow Simmer for Tenderness
- Cover with a lid and cook on low heat for 20 minutes.
- Then, uncover and cook for another 15 minutes, allowing the chicken and potatoes to become perfectly tender as they absorb the flavorful spices.
Garnish and Serve
- Garnish with fresh cilantro and serve with basmati rice or naan for a complete meal.
Video
Notes
- Adjust the Heat Level: For a milder curry, reduce the amount of red chili powder and paprika, or add a bit more yogurt to balance the spice.
- Incorporate Vegetables: Enhance the dish’s color, flavor, and nutritional value by adding green peas, bell peppers, or carrots.
- Make it Vegetarian-Friendly: For a vegetarian twist, replace the chicken with chickpeas, or if you prefer, try lamb for a heartier option.
Nutrition
Calories: 450kcal