About the Recipe
My chicken curry is a forever favorite, Lia and Shar could eat it all the time with rice or bread! I made it so much that sometimes Shar would get annoyed when I didn’t. I started making it back in college, trying to piece together my mom’s recipe from memory. At first, I messed up, like adding water when I really shouldn’t have, but over the years, I figured out what worked. Now, it’s one of those dishes that just feels like home, something I can make without thinking but still gets everyone excited every time. Good things is it stays in the fridge for a few days or even a week. When I use to travel for long periods of times, I would make it and freeze it so Shar could heat and eat.
Ingredients
Chicken & Marinade
1.5 to 2 lbs. bone-in chicken thighs (trim fat, remove skin)
For guests, I use boneless, skinless chicken since it’s easier to eat with a fork and knife. But we eat with our hands, so bone-in tastes better!
I used to cut a chicken thigh into four pieces. However, one day, I asked Shar to help, and he felt cutting it into two gave a lot more flavor without losing the meat.
1 tablespoon vinegar
1 teaspoon good-quality turmeric
¼ teaspoon tamarind paste
If using more tamarind, you don’t need tomato for tanginess.
Salt to taste
(Marinate for at least 20–30 minutes or overnight in the fridge.)
Cooking Base
2 tablespoons coconut or olive oil
3 tablespoons regular chili powder (adjust based on preference)
If using extra hot or Kashmiri chili, start with less and adjust.
My favorite brands are Swad and Luxmi
1 tablespoon ginger-garlic paste
¼ teaspoon mustard seeds (optional—I don’t use it because Lia doesn’t like it!)
Other Ingredients
1 chopped tomato (only if using less tamarind; otherwise, tamarind provides the tanginess.)
Two sprigs of curry leaves (fresh adds a deep, authentic flavor.)
1 small piece of pandan leaf (found fresh or frozen in Asian stores like HMart—common in Sri Lankan and Thai cuisine.)
1 stalk of lemongrass, slightly bruised
½ teaspoon Amma’s spice mix (a blend of ground cardamom, cinnamon, and cloves.)
I used to use whole spices when I married Shar, but he didn’t like biting into them, so I started making this blend instead.
Coconut milk (from a can or powdered mixed with water)
I like medium-thick gravy, but you can adjust by adding more or less water.
Optional: 1-2 potatoes, chopped (great if serving with roti, as it makes the gravy thicker.)
Preparation
1. Marinate the Chicken
Mix the chicken with vinegar, turmeric, tamarind paste, and salt.
Let it marinate for at least 20–30 minutes, but overnight is even better.
2. Heat the Oil & Cook the Chili Powder
Heat coconut oil or olive oil in a clay pot if you have one if not a Dutch oven or a flat bottom pan is better
I’ve always felt that cooking in a clay pot makes this curry taste better, but I don’t know why!
Once the oil is hot, add chili powder and let it cook for a few seconds.
This is a trick I learned over the years—cooking the chili in oil brings out its flavor
Just be careful—don’t let it burn! You want it slightly brown, not black.
3. Sauté the Aromatics
Add ginger-garlic paste and stir quickly for a few seconds.
If using, add mustard seeds and let them pop.
4. Add the Chicken
Add the marinated chicken and stir quickly so it gets well-coated in the oil, chili, and ginger-garlic paste.
Keep the heat medium-high and stir frequently.
5. Add Tomatoes, Whole Spices, and Ground Spices
If using, add chopped tomato and mix well.
Add curry leaves, pandan leaf, and bruised lemongrass.
Add ½ teaspoon of Amma’s spice mix and stir well.
6. Cover & Cook
Stir everything together, cover the pot, and let it cook.
Occasionally turn the chicken to prevent sticking.
7. Final Step: Add Coconut Milk
Pour in coconut milk and stir well adjust the consistency—add water if needed mixed with coconut milk
I prefer a medium-thick gravy, but you can make it thinner or thicker depending on your preference.
8. Simmer & Serve
Let the curry simmer for a couple more minutes until the chicken is fully cooked and tender.
If you added potatoes, check that they are soft.
9. Enjoy!
Serve hot with rice, roti, or anything you love!
Tips
Chili Powder Tip: My mom used to roast and grind her own chili powder from dried chilies at the local mill, but over the years, I didn’t like how the roasted powder sometimes tasted "old." My trick? Cooking the chili in oil first it gives a fresher taste!
Clay Pot Cooking: I always feel like my curry tastes better when cooked in a clay pot—I don’t know why, but if you can find one in an Indian store, try it!
Balancing Tanginess: If using more tamarind paste, skip the tomato and tamarind gives enough tang. If using less tamarind, add a chopped tomato for balance.
I used to use whole spices when I first married Shar, but he hated biting into them. So I started grinding them into Amma’s spice mix, and now it’s much better!
Lia doesn’t like mustard seeds, so I skip them when cooking for the family.
