pot of chicken curry

EASY WEEKNIGHT CHICKEN CURRY

A quick and simple delicious chicken curry prefect for the entire family. You will find this chicken curry using chicken tenders is so easy to make without using ready-made pastes or sauces. With minimal prep this will be ready within 30 minutes.

CHICKEN CURRY USING TENDERS

When I started to make chicken curry for my kids I used chicken tenders. Chicken tenders are naturally more tender than other parts of the chicken due to their location. When you cut these into small bite size pieces, they are so much easier for kids to have them in a curry dish.  

RECIPE NOTES 

This recipe is not complex at all, it’s very straightforward. It has fresh aromatics and basic South Asian spices. I will go ahead and give detailed notes as possible to make sure it comes out perfect for you. 

  • CHICKEN- This recipe is using chicken tenders. You can use chicken breast or boneless chicken thighs.  If you find chicken breast are little tough after cooking, look for smaller chicken breasts.  You can also cut up the breast into small cubes and marinade with some lemon juice for a few hours before cooking. Always let the chicken come to room temperature before cooking.  This will ensure it cooks evenly and will be tender. 
  • WHOLE/POWDER SPICES– I have used a combination of some whole spice and powder spices. This recipe is mildly spicy, if you prefer a heavy spice curry you can add more of the same spices. Just adjust the salt and red chili. 

HOW TO ACHIEVE A SMOOTH GRAVY 

  • Puree tomatoes. 
  • Finely chop onions and sauté onions to a medium brown color

WHAT TO SERVE WITH THIS CHICKEN CURRY

Because this curry has luscious gravy you need homemade roti, paratha or naan to go with it. My kids really enjoy it with delicious basmati rice 

ALSO TRY CHICKEN KARAHI-BONE IN CHICKEN CURRY

EASY WEEKNIGHT CHICKEN CURRY

5 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4
Here is a quick and simple delicious Chicken Curry recipe prefect for the entire family. This is a Pakistani and North Indian style traditional style Chicken Curry. You will find this Chicken Curry using chicken tenders that makes a melt in your mouth moist chicken. This recipe is very approachable made without using ready-made pastes or sauces. With minimal prep this will be ready within 30 minutes.

Ingredients

  • 1 1/2 lb. chicken tenders, cubed
  • 1 medium onion, diced
  • 3-4 medium tomatoes, pureed
  • 1 tablespoon each of fresh ginger and garlic
  • 1/3 cup light olive oil or a neutral oil

WHOLE SPICES

  • 1/2 teaspoon fenugreek seeds
  • 2 teaspoon cumin seeds

POWDERED SPICES

  • 2 teaspoon cumin powder
  • 1 1/2 teaspoon red chili powder (adjust )
  • 1 teaspoon kashmiri red chili powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 1/2 teaspoon salt (adjust)

GARNISH

  • 2 tbsp. butter
  • 1/2 teaspoon dry fenugreek leaves
  • squeeze of fresh lemon juice
  • fresh cilantro

Instructions 

  • Use a medium heavy bottom pan. Heat oil on a medium low flame. Add fenugreek seeds, once a deep golden brown color add cumin seeds. Let these sizzle for about 10 seconds.
  • Now add the onions and you can turn up the flame if you feel like it's very low. Saute these onions, occasionally stirring to keep from burning. You want the onions to a medium brown color, about 6-10 minutes. Add ginger and garlic and saute for another 30 seconds, again careful not to burn.
  • Add all the powder spices, stir well and just let these spices sear for about a minute. Add few tbsp. water and deglaze the pot, this will keep the spices from burning. Add tomatoes, stir well and cook 3 minutes and add the chicken. Stir everything together and cook on medium high flame for about 15 minutes uncovered.
  • The gravy should be thick and most of the water should have evaporated. You may hear a searing sizzling sound because it has less water. Turn flame little lower because the gravy consistency will continue to thicken and continue cooking for another 5 minutes. At this point you should see the oil separating from the gravy masala base and rising to top. You won't see this much if you have less oil. You can also add few more tbsp. of oil if you prefer more oil rising to top. You can leave as it is or add 1/2 cup of water for more gravy.
  • Taste and adjust the salt. Add butter, some crushed fenugreek leaves, lemon juice and chopped cilantro.

2 Comments

  1. Javeria Khalid Reply

    5 stars
    Thank you so much for such delicious recipe 😍🥰 it turned out really good ♥️

  2. Shazia Reply

    Hi Javeria,
    I am so glad it did! I really appreciate you leaving a review.

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