Chicken Curry

Cumin seeds are an important spice for this dish. ©

Chicken Curry

About This Recipe

This recipe appears in: 5 Spices You Need to Start Cooking More Indian Food


  • 3 pounds chicken pieces (thighs and breast), skinless
  • 1 tablespoon vegetable oil
  • 3 medium onions, sliced
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander powder
  • 1 tablespoon toasted cumin powder
  • 1/2 teaspoon cayenne pepper
  • Salt to taste
  • 1 tablespoon minced garlic
  • 4 plum tomatoes, dieced (canned whole tomatoes are fine)
  • Cilantro leaves for garnish


  1. 1

    Heat a heavy bottom pan over medium high heat. Add the oil and heat for a few seconds. Then add the cumin seeds and heat till they begin to sizzle - about 30 to 40 seconds.

  2. 2

    Add the sliced onions and a teaspoon of salt. Stir well and cook until caramelized and golden brown, about 5 minutes.

  3. 3

    When the onions are nice and brown add the ginger, garlic, cayenne, cumin powder and coriander powder. Stir well and cook the onions with the spices for a couple of minutes.

  4. 4

    Lower the heat and add the chicken pieces. Stir well to coat the chicken with the spiced onions. If the mixture sticks to the pan, add 1/4 of water and stir.

  5. 5

    Brown the chicken for about 5 minutes in the onions, and then add the tomatoes. Add another ½ cup of water. Stir well.

  6. 6

    Let the mixture come to a boil, lower the heat and simmer for about 20 - 25 minutes or until the chicken is cooked through. Taste for seasoning. Garnish with cilantro and serve hot.


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