Easy Indian chicken curry recipe with just 5 basic wholefood ingredients – without coconut, curry powder or cream. Simple, healthy, tasty chicken curry (from scratch!)
Tender juicy chicken pieces soaked in a velvety smooth curry, this healthy chicken curry is so easy to cook and amazingly delicious. You’ll have to try it to believe!
Does the thought of cooking up a curry intimidate you? Or do you think you can get delicious curries only at Indian or Thai restaurants? Then this recipe is for you.
This incredible 5-ingredient chicken curry can be done within 30 minutes (or less if pressure cooked), it is healthy (no coconut cream or any other cream) and needs just five ingredients for the gravy. What more, this curry can be made ahead and frozen, which makes it a perfect curry for meal prep.
Is this chicken curry recipe actually made of only 5 ingredients?
I used to make this spicy chicken curry when I had to cook up a quick dish or when I don’t have enough stock of ingredients to make something else (just to prove myself that I’m resourceful). Since making this chicken curry a couple of times, it has become my family’s favorite. Now I cook it at least once a week and we never get bored of it.
This is a genuine 5 ingredient chicken curry made from scratch with no hidden ingredients unless the critic in you want to add the salt, water and chicken, which make it eight. Still not bad, right? Have this chicken curry with naan or plain boiled rice and some roasted veggies, you get a healthy, delicious, satisfying and wholesome meal in no time. And it’s a must-have recipe when trying to lose weight.
You can serve this chicken curry with pulao, too. Here, I’ve paired the chicken curry with peas pulao that makes a meal in itself for a quick weeknight dinner.
What are the mysterious 5 ingredients?
Shallots, ginger, garlic, cumin seeds and chilies. Incredible, isn’t it? You have to cook the curry and eat it for you to believe that it is actually possible to make a chicken curry with these simple pantry ingredients.
The secret to this recipe is using shallots, a lot of it, like 1 cup for a bowl of curry that serves 2. So the only thing you need to ensure is that you always have a lot of shallots at home if you want to enjoy this chicken curry as often as I do. As for the other ingredients, I presume you will already have in your pantry if you love cooking Indian food.
can I substitute onions for shallots?
If you don’t have shallots, feel free to use the same quantity of diced onions. The reason I use shallots is that they have a slightly milder flavor. Since you are using lots of it in this recipe, it makes sense to go for the milder version. If you’re using onions, use 1 teaspoon more oil and ensure that you brown them well before you make the paste.
what is the best cut of chicken for the curry recipe?
I’ve used chicken thighs here, it is just a personal preference. You can use any cut of chicken for this chicken curry recipe. The cooking time will vary accordingly, which I’ll explain in a minute.
How to cook the chicken curry
Heat coconut oil in a pan and stir in the shallots, dry red chilies, ginger, garlic, and cumin seeds. Saute on medium heat until the shallots turn brown. Remove from heat, cool the mixture and blend into a smooth paste.
Heat the remaining oil in the same pan and stir in the blended paste, the chicken pieces with one and a half cups of water and salt. Keep covered and bring it to a boil. Simmer on a medium flame for 15 to 20 minutes (depending on the size of the chicken pieces) until the chicken is cooked. You will know that the chicken is cooked when the flesh almost starts falling apart. Serve with naan, any flatbread, or plain boiled rice and a salad for a healthy wholesome meal.
If using boneless chicken breast, chop them into bite-sized pieces. Simmering time is 10 minutes.
For chicken drumsticks, the simmering time is 25 to 30 minutes depending on the size if the pieces.
can I cook the chicken curry in a pressure cooker?
This chicken curry can be cooked faster in a pressure cooker. After adding the chicken and water, transfer the contents to the pressure cooker, wait for it to reach high pressure, then simmer for just 5 minutes. Let it stand until the pressure is released. In this case, the quantity of water used should be lesser (1 cup for this recipe).
can chicken curry be frozen
Since this chicken curry does not use cream or coconut, it lasts in the fridge for 3 days or may be more (I haven’t tried more than that) and for weeks upto a month in the freezer!
Now that you’re familiar with the 5-ingredient chicken curry, don’t let the thought of cooking up a curry intimidate you again!
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