How to make the best chicken curry, a simple chicken bhuna probably one of the most common and most cooked of curries. A very easy and simple dish which requires only a few ingredients. You can’t go wrong with choosing to have a chicken curry, it’s always pretty much a hit and there’s nothing not to like about it. Easy comfort food which you can whiz up effortlessly.

There are a few tips to making the best chicken curry/bhuna and these are really just a few simple steps that make chicken bhuna taste perfect and flavorful. The word ‘bhuna’ is just another word for curry in Bengali, bhuna dishes are less saucy, or have less gravy you could say. The spices are cooked up and the meat and chicken is left to cook and simmer in its own juices.

My chicken bhuna is my mom’s recipe. I have been eating this chicken bhuna since I was a kid and mom has always received many compliments for her chicken bhuna… So read on more for that authentic home style chicken bhuna.

Tips for making the best chicken curry

When making chicken curry/bhuna you definitely want to be using bone in chicken for this recipe. You can check a recipe for chicken breast curry right here. Also go for smaller size chicken preferably baby chicken. Bone in chicken definitely has a lot more flavor and a smaller chicken size will give more tender chicken with less cooking time too.

When using spices you really just need the common spices like turmeric, chili, coriander, cumin, curry and garam masala. These simple spices will give you heaps of flavor. The trick to getting that great tasting chicken is in the cooking of the spices. Slowly cooking the spices to remove the raw spice taste and adding in the chicken when the spices start to release oil.

Another tip is to let the chicken cook in its own juices so no adding any extra liquid like water to the chicken. Cook the chicken on a medium low flame and let the juice from the chicken help to cook the chicken and that’s where all the real flavors are.

And lastly a good handful of fresh cilantro/coriander leaves to finish the dish off perfectly.

Enjoy this chicken curry with steamed white rice or naan bread. It’s a proper home style curry to be enjoyed with friends and family. Also remember you can store leftovers in the fridge for up to 3 days, besides curry usually taste better the next day.

How To Make The Best Chicken Curry

Recipe by Shema Course: MainCuisine: IndianDifficulty: Easy

Serves

3-4

people

Prep time

5

minutes

Cooking time

40

minutes

Best Chicken Curry

Ingredients

• 1 baby or small sized skinless chicken cut into 8 pieces

• 1/4 cup of cooking oil

• 2 medium sized onions finely sliced or chopped

• 2 level teaspoons of salt

• 2 teaspoons of garlic paste

• 2 teaspoons of ginger paste

• A few whole spices, bay leaf, 1-2 green cardamon, 1-2 cloves

• 1/2 a teaspoon of turmeric powder

• 2 teaspoons of chili powder

• 2 teaspoons of coriander powder

• 1 teaspoon of cumin powder

• 1 teaspoon of curry powder

• 1/2 teaspoon of ground black pepper

• 1 teaspoon of garam masala

• 2 tablespoons of water to cook the spices

• A handfull of fresh chopped cilantro/coriander leaves

Directions

• Heat up oil in a heavy bottom sauce pot
• Add in the chopped onions, garlic/ginger paste, salt and the whole spices, stir well and cook on a medium high heat until the onions turn golden brown
• Add in the ground spices one by one, turmeric, chili, coriander, cumin, curry powder, garam masala and black pepper
• Stir well and add in 2 tablespoons of water to help cook the spices without burning. Cook the spices on a medium low flame for 2-3 minutes until you see some of the oil floating around the spices
• Add in the chicken pieces, stir well and cook for 3-4 minutes covering with a lid on a high flame
• Uncover, lower the flame and stir again, cover the pot partially and cook for an additional 15-20 minutes on a medium low flame stirring occasionally
• Once the chicken is cooked you should see oil rise to the surface
• Add in the chopped cilantro/coriander leaves and stir once again
• Take the pot off the heat and serve with steamed white rice or flat bread of your choice
• Enjoy!!

Notes

• Any leftovers can be stored in a airtight container in the refrigerator for up to 3 days.