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Ingredients

Chicken Breasts, Onion, Garlic Cloves and Ginger, Kashmiri chili powder, Cinnamon, Turmeric, Cumin powder, Cumin seeds, Mustard seeds, Curry leaves, Ghee, Tomato sauce, Tomato paste, Coconut milk, Kokum.

Chicken breasts provide the perfect foundation for this dish; you can also use boneless chicken thighs or drumsticks. Onion, garlic and ginger add depth and flavour to the chicken curry. Kashmiri chili powder has a milder heat than regular chili powder. The warmth of cinnamon and nutmeg adds earthy tones. Cumin seeds, along with cumin powder amplifies the flavour of the dish. Mustard seeds have a bolder and pungent heat that works well in this recipe.

Tomato paste, along with tomato passata, creates a tomato-based gravy balanced with brown sugar and apple cider vinegar. Kokum is the wildcard in this recipe. Most South Indian curries use tamarind, which offers a tart flavour. Kokum is similar in nature. Coconut milk, along with kokum, adds a tangy taste to the chicken curry.

Instructions

Chop the onions and garlic into cubes. Set the stove to medium-low heat. Add oil to the pot, add the onions and garlic. Sauté until the onions and garlic have caramelized to a golden hue; this entire process should take about seven to eight minutes.

Thereafter, add the spices, kokum, and curry leaves, and mix well. Allow the spices to cook for one to two minutes to release their flavour. Add the tomato paste and cook with the onions for another 2 to 4 minutes.

Add the tomato passata sauce and the coconut milk. Add the chicken cubes with water and simmer for 20 minutes. Garnish with chopped parsley and serve on rice or naan. The chicken curry is ready to enjoy with your family.

Expert tips

Caramelization of the onions and garlic will bring out the flavour of this dish. Tomato paste is a concentrated form of tomatoes; along with passata, it provides the perfect foundational base for chicken curry. You can also use three medium- to large-sized fresh tomatoes for this dish. When using tomato paste and tomato passata sauce, to balance the tomato flavours, use brown sugar and apple cider vinegar. If using fresh tomatoes, increase the amounts of brown sugar and apple cider vinegar by 1/2 teaspoon each. Taste and adjust accordingly.

What to Serve with Chicken Curry?

You can serve chicken curry with many different side dishes. Basmati rice is a classic choice in India, and it is also favoured around the world. Jasmine rice also pairs well with this dish. If you’re in the mood for bread, consider a soft and Fluffy naan bread which is ideal for scooping up the curry. Roti is widely eaten in India, most Indian supermarkets sell both roti and naan. Making roti at home is quite simple and requires just three ingredients: flour, water, and salt. Another popular side dish that pairs well with chicken curry is raita. This yogurt-based dish helps balance the spicy flavors of the curry.

How to Store Chicken Curry?

Store in the pot or in an airtight container. Place in the refrigerator for three to four days. If choosing to freeze, place in the freezer in a container and store for two to three months.