500gramsChicken thighsor just any chicken pieces (notes 2 & 3)
1cupshallots peeled and halved (note1)
3dry red chilieshalved (can be reduced if you want it less spicy)
2tspgingerpeeled and chopped
2tspgarlicpeeled and chopped
Heat 1 tablespoon of the oil in a pan and stir the shallots, ginger, garlic, cumin seeds and chilies on medium heat until the shallots are browned.
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 until the chicken is cooked. (notes 2 & 3). You will know the chicken is cooked when the flesh almost falls apart!
Serve with naan or rice with a side of salad or roasted vegetables.
Onions can be substituted for shallots (same quantity). In that case, use 1 teaspoon more oil and saute the onions until they are well browned.
If using breasts, chop them into bite-sized pieces. The simmering time is 10 minutes.
If using drumsticks, simmer for 25 to 30 minutes, depending on the size of the pieces.
Cooking the chicken curry in a pressure cooker: This chicken curry can be cooked faster (total time: 20 minutes) 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. For bite-sized breast pieces, turn off the heat once high pressure is reached. If using drumsticks, simmer for 10 minutes. (15 minutes if using large ones).
Let it stand until the pressure is released. In this case, the quantity of water used should be lesser (1 cup for this recipe).
Keyword 30 minute recipe, Chicken curry, chicken curry on rice, easy, healthy, Indian chicken curry, quick, spicy chicken curry recipe