Indian Curry Recipe: How to Make the Classic Chicken Curry

Liputan6.com, Jakarta - Indian food is one of the most famous and most influential cuisines in the world. People from many countries love it for its rich taste, warm aroma, and deep flavors. Indian food uses many spices and herbs, mixed in careful ways. At the heart of this global love is the very famous Indian curry recipe, which shows how simple ingredients can become something special.

Curry first started in India long before it became popular in other countries. Over time, it traveled to Asia, Europe, and beyond. Today, many styles of curry exist, but the Indian curry recipe is still known for its bold flavor and balanced spices. One of the most popular versions uses chicken meat, which absorbs the spices well and stays soft during cooking.

In this article, we will explore everything you need to know about making a great Indian curry recipe at home. We will go step by step through the cooking process, share helpful tips, explain how to store leftovers, and suggest tasty side dishes to enjoy with it.

This Indian curry recipe is using the chicken meat, just like the classic version. Howerver, you can use other types of meat if you like.

Ingredients

- 700 grams chicken, cut into medium pieces

- 3 tablespoons cooking oil

- 2 medium onions, finely chopped

- 3 cloves garlic, minced

- 1 tablespoon grated ginger

- 2 medium tomatoes, blended or finely chopped

- 1 teaspoon ground turmeric

- 2 teaspoons ground coriander

- 1 teaspoon ground cumin

- 1 teaspoon chili powder (adjust to taste)

- 1 teaspoon garam masala

- 1 teaspoon salt, or to taste

- 300 ml water

- Fresh coriander leaves for topping

Instructions

1. Heat the oil in a deep pan over medium heat. Once the oil is warm, add the chopped onions. Cook them slowly, stirring often, until they turn soft and light brown.

2. Add the minced garlic and grated ginger to the pan. Stir for about one minute until the smell becomes strong but not burnt.

3. Put the turmeric, coriander, cumin, and chili powder into the pan. Mix well and cook for another minute. Stir constantly so the spices do not stick to the pan. The oil will start to separate slightly, showing the spices are cooking well.

4. Add the tomatoes to the pan and mix everything together. Let the mixture cook for 5 to 7 minutes. Stir often until the sauce becomes thick and smooth, and the oil begins to rise to the surface.

5. Add the chicken pieces to the pan. Stir carefully so every piece is coated with the sauce. Cook for about 5 minutes, turning the chicken to seal in the flavor.

6. Pour in the water and add salt. Mix gently, then cover the pan and let the curry simmer on low heat for 20 to 25 minutes. Stir once or twice to prevent sticking. The chicken should be fully cooked and soft.

7. Sprinkle garam masala over the curry and stir gently. Let it cook uncovered for 3 more minutes so the final aroma develops.

8. Turn off the heat and rest the curry for a few minutes. Top with fresh coriander leaves before serving.

Making a great Indian curry recipe becomes easier when you focus on small cooking details. The tips below are practical, easy to apply, and written to help you improve flavor, texture, and consistency without changing the main recipe.

1. Slow-Cooked Onions

Cook the onions gently over medium heat until they turn evenly light brown. This slow process builds a deep, slightly sweet base that supports the spices instead of overpowering them.

2. Proper Spice Cooking Stage

After adding ground spices, stir continuously and watch the oil closely. When oil begins to separate, it means the spices are cooked well and ready to carry flavor throughout the curry.

3. Even Chicken Pieces

Cut the chicken into similar-sized pieces before cooking. This helps all pieces cook at the same speed, keeping the meat tender and preventing some parts from becoming dry.

4. Resting Time After Cooking

Let the curry sit for a few minutes after turning off the heat. This short resting time allows the sauce to thicken naturally and helps flavors blend more smoothly.

5. Steady Heat Control

Using a heavy-bottom pan helps keep heat even during simmering. This reduces the risk of burning at the base while allowing the curry to cook gently and evenly.

After learning the Indian curry recipe and cooking it at home, you may find that you have some leftovers. This is very common, especially when cooking for family or guests. The good news is that curry stores well and often tastes even better later.

To store curry in the refrigerator, first let it cool to room temperature. Place it in a clean, airtight container and keep it in the fridge. It stays good for up to three days. When reheating, warm it slowly on the stove or in a microwave, stirring once to keep the sauce smooth.

For longer storage, the curry can be frozen. Put it into freezer-safe containers in small portions. Leave a little space at the top for expansion. It can last up to two months in the freezer. Thaw it in the refrigerator overnight before reheating.

An Indian curry recipe becomes even more enjoyable when paired with the right side dishes. The sides below help balance the spices, add texture, and turn the curry into a complete and satisfying meal.

1. Steamed Basmati Rice: This long-grain rice is light and fluffy. It absorbs the curry sauce well and keeps the meal simple, balanced, and easy to enjoy.

2. Plain Naan Bread: Soft naan bread is perfect for scooping up thick curry sauce. Its mild taste pairs well with strong spices and rich gravies.

3. Jeera Rice: This rice is cooked with cumin seeds, giving a gentle aroma and warm flavor that supports the curry without overpowering it.

4. Cucumber Raita: A cooling yogurt side mixed with cucumber helps calm spicy flavors and adds a fresh, creamy contrast to the hot curry.

5. Simple Lentil Dal: A mild lentil dish adds protein and soft texture, making the meal more filling while keeping flavors calm and comforting.

6. Vegetable Pulao: This lightly spiced rice with vegetables adds color and variety to the plate without competing with the main curry.

7. Onion Salad: Thinly sliced onions with a little lemon juice add crunch and sharpness, helping refresh the palate between bites of curry.

8. Papadum: These thin, crispy crackers add crunch and a light texture that contrasts nicely with the thick curry sauce.

9. Plain Yogurt: A small bowl of plain yogurt helps reduce heat and balances strong spices, especially for those sensitive to spicy food.

10. Chapati: This soft flatbread is lighter than naan and works well for wrapping small portions of curry and sauce.

11. Mint Chutney: A fresh mint-based sauce adds a cool, herby taste that brightens the meal and pairs well with chicken curry flavors.

12. Pickled Vegetables: Small portions of Indian-style pickles add sharp and salty notes, giving contrast and depth to the overall meal.