Mom / Recipes

Indian Food Recipe – Boneless Chicken Curry with Lemon Rice and Yogurt Salad

Chicken curry is a staple in our house.  I have modified this recipe from my mother in law’s original recipe that uses 4# of chopped chicken thighs.  It was too much work for me to chop up thighs, bones and all.  This version is much more manageable.  Do not be intimidated, this is actually a pretty easy one pot meal.  The tricky part is getting all the ingredients.  You can adjust the level of spiciness by using less chili powder.  Our kids ages 2-11 are able to eat this, although our 5 year old complains it’s too spicy.

2# boneless chicken thighs
1/2# boneless chicken breasts
2 diced onions
2 chopped tomatoes
12 curry leaves
2 green chilies, diced
1/4 t mustard seeds
1/2 t cumin seeds
2 t chili powder
1/2 t turmeric
1 1/2 t salt
3 T garlic ginger paste
1/2 t garam masala
1 T tomato paste

Heat about 1/2 c. vegetable oil on the stove on medium heat.  When hot, add cumin and mustard seeds.  Then add 2/3 of the onions, all curry leaves and chopped chilies.  Cook until onions are translucent and begin to brown, about 7-10 minutes.  Next add garlic ginger paste, and stir to brown.  Add chopped tomatoes with about 1/2 c. of water and cook about 15-20 minutes until it starts to become a curry.

photo 4

Onions, chilies, curry leaves and spices. Cook about 7 minutes.

Onions/tomatoes cooked down, time to add chicken.

Onions/tomatoes cooked down, time to add chicken.

While cooking, cut the chicken into bite sized pieces, and wash in water with about 1/2 c. vinegar.  Rinse several times to be sure all vinegar is washed off.

Wash chicken with vinegar.

Wash chicken with vinegar.

photo 2-1

This is what it will look like after you add chicken.

Add the chopped chicken to the pot, along with salt, chili powder and turmeric, and the rest of the onions.  Continue to cook about 30 minutes, stirring occasionally until the oil begins to separate at the surface.  Add more water if it becomes too thick, or begins to stick to bottom of pan.  Add garam masala during last 5 minutes of cook time.

Chicken Curry

Finished Chicken Curry

Serve with lemon rice and yogurt salad, also made in this post.

Chicken curry with lemon rice and yogurt salad.

Chicken curry with lemon rice and yogurt salad.

6 thoughts on “Indian Food Recipe – Boneless Chicken Curry with Lemon Rice and Yogurt Salad

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s