That’s it, my friends. I hope you enjoy this homestyle chicken curry recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up! This is a simple home style curry, something you can put together very easily with staple ingredients, and it’s adaptable to any type of curry powder you wish to use. That’s what I love about a delicious Indian chicken curry, the way you can really make it your own. The recipe base is a curry paste of bell peppers and hot chilies with onions, garlic, ginger, tomatoes, and curry powder. This gives the dish a wonderful flavor and thickness, something you can easily make as spicy as you wish. You can make it thick or thin by adjusting the amount of water or stock uses, or make a creamy version with yogurt, heavy cream, or coconut milk. This is definitely a dish you can make your own. Let’s talk about how to make chicken curry, shall we?
Red Bell Pepper. Hot Red Chilies. Use any of your favorites to a heat level you prefer. Kashmiri chilies are preferred, but any work here, like Fresno, jalapeno, serrano, or hotter like red habanero. You can also use dried pods, but rehydrate them in hot water first before pureeing. Other Base Vegetables. Onion, garlic, ginger. Tomatoes. I am using fire roasted tomatoes, canned. Curry Powder. Try my Homemade Curry Powder recipe, or use your favorite. This recipe works with any general brand, any type of homemade, or any specific curry powder. Experiment to find your favorite. Salt and Pepper. To taste. Vegetable Oil. For cooking. Chicken. Use boneless chicken breast or use chicken thigh, though you can also make this with bone-in chicken. Just be sure to adjust cooking time as needed. Chicken Stock. Or water. See the Recipe Notes for other options. Vegetable Oil. For cooking. Olive oil is good, or ghee. For Serving. Cooked rice, naan, red chili flakes, fresh chopped parsley.
Add a splash of water or stock if needed to loosen it up. Cook the curry paste for 10 minutes over medium-high heat to develop the flavors, then add the chicken pieces for a quick sear, then the chicken stock. Simmer the curry dish to cook the chicken through and the sauce thickens to your liking. Simmering thickens the sauce. Boom! Done! Your homestyle chicken curry is ready to serve. Easy enough to make, isn’t it? Serve over rice. Let’s spice it up in here, my friends! I hope you love it. You can also freeze it for 2-3 months. It’s great for freezing. Use sweeter peppers and a mild curry powder blend for milder curry. You can really fire up your curry with a hot curry powder mix, as well as hot peppers, like cayenne peppers, habaneros, scotch bonnet peppers, ghost peppers, or into the superhots. Try this recipe with this spicy Jamaican Curry Powder or this fiery Vindaloo Curry Powder to really spice it up. You can also easily add in extra chilies to bring the heat. Spice it up, my chilihead friends! You know you want to. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
50 Greatest Curries of India, by Camellia Panjabi (affiliate link, my friends!) Also, check out my cookbook - The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)
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