Homestyle Chicken Curry

Homestyle Chicken Curry

from foodnetwork.com
Main-dish
50 min
747 kcal / serving

This comforting chicken curry gets loaded with Indian essentials like cardamom, cinnamon, ginger, coriander and cumin, thinly sliced onions and chopped tomatoes for a full range of flavors. Use basmati rice when serving – it’s the perfect base for soaking up all the curry’s goodness.

Ingredients

  • 8skinless, bone-in chicken thighs and drumsticks (4 of each; about 3 pounds total)
  • kosher salt and freshly ground pepper
  • ¼ cupvegetable oil
  • 4green cardamom pods
  • 11-inch piece cinnamon stick
  • 1whole clove
  • 2onions, thinly sliced
  • 1 tablespoongrated fresh ginger
  • 4 clovesgarlic, grated
  • 2 teaspoonsground coriander
  • 1 ½ teaspoonsground cumin
  • 1 teaspoonkashmiri chili powder or hot paprika
  • ½ teaspoonground turmeric
  • 3 smallplum tomatoes, diced
  • 1 poundyukon gold potatoes, peeled and cut into 1 1/2-inch chunks
  • cooked basmati rice, for serving
  • chopped fresh cilantro, for topping
  • Coconut milk

Directions

  1. 1

    Season the chicken all over with salt and pepper. Heat 2 tablespoons vegetable oil in a large Dutch oven over high heat. Add the chicken in a single layer and brown 3 to 4 minutes per side. Remove to a plate.

  2. 2

    Reduce the heat to medium high and add the remaining 2 tablespoons vegetable oil to the pot along with the cardamom pods, cinnamon stick and clove. Cook, stirring, until the whole spices are toasted, about 20 seconds.

  3. 3

    Add the onions, season with 1/2 teaspoon salt and cook, stirring, until soft and browned, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until golden, about 2 minutes. Add the coriander, cumin, chili powder and turmeric; cook, stirring and scraping the pan, until the ground spices are toasted, about 30 seconds.

  4. 4

    Add the tomatoes and cook, stirring, until they break down, 4 to 5 minutes. Return the chicken and any juices to the pot. Stir in 1 1/4 cups water and bring to a boil. Reduce the heat to medium low, cover and simmer until the chicken is almost cooked through and the sauce has thickened slightly, about 12 minutes.

  5. 5

    Tuck the potatoes among the chicken pieces, submerging them as much as possible; season with 1/2 teaspoon salt. Cover and simmer until the chicken is tender and the potatoes are just cooked through, 18 to 20 minutes. Uncover and simmer, turning the potatoes, until the curry is thickened, 8 to 10 minutes.

  6. 6

    Thin the curry with water, if necessary; season with salt. Serve with rice and top with cilantro.