This authentic Indian curry recipe is quite easy to make and so very good!
I love my British curry house style curries but lately I’ve been exploring more traditional recipes and techniques.
This authentic Indian curry recipe is delicious and one you simply must try. I learned the recipe from Executive Chef Balaji Balachanderack at Carom Soho and make it all the time now.
The recipe originates from the Chennai region where Chef Balachander is from. I knew this authentic Indian curry recipe would be a big hit with my family when I tried it. It was.
About this curry recipe.
The original curry recipe used a lot more oil. I have only used 3 tbsp instead of the 150ml (3/4 cup) oil in the original recipe. I just wanted to let you know this in case you want to try the real authentic chicken curry recipe the traditional way.
Also, I developed the recipe further for ease. The original recipe I was given was written with exact measure in grams. I know no talented restaurant chef would get his scales out. Balachander definitely wouldn’t.
So I have used less strict measures which makes cooking this Chennai chicken curry a lot less fussy.
Looking for more authentic chicken curry recipe ideas? Try these!
- Murgh (chicken) Malai
- My ‘go to’ chicken curry
- Cumin Chicken Curry
- Goan Chicken Xacutti
- Bengali Chicken Curry
- Sri Lankan Black Pepper Chicken Curry
- Peshwari Turkey (or chicken) Curry
- Chicken Keema Aloo
- Butter Chicken
International & UK Orders
- 1 ½ tsp black peppercorns
- ½ tsp fennel seeds
- 3 tbsp rapeseed (canola) oil
- 10 Curry Leaves
- 1 tsp Cumin Seeds
- 3 Green Cardamom Pods
- 1-inch Cinnamon Stick
- 3 Cloves
- 1 Star Anise
- 2 medium brown or red onions - finely chopped
- 2 tbsp garlic and ginger paste
- 3 green bird's eye chillies, ground into a paste in a pestle and mortar using a little oil
- 1 kg (2 lbs.) skinless chicken thighs - cut into bite sized pieces
- 5g Turmeric Powder
- 1/2 tsp Kashmiri chilli powder
- 1 tbsp ground coriander
- 400g about 3 medium chopped tomatoes
- 250ml ( 1 cup) coconut milk
- 4 tbsp coriander (cilantro) finely chopped
- Salt to taste
- Roast the black pepper and fennel seeds in a dry frying pan until warm to the touch and fragrant but not yet smoking.
- Grind into a powder using a pestle and mortar or spice grinder. Set aside.
- Heat the oil in a large frying pan over medium high heat until it begins to shimmer. Add the whole spices to the oil along with the curry leaves and fry for 30 seconds to infuse these amazing flavours into the oil. Be very careful not to burn the spices or they will become bitter.
- To cool the pan down, add the sliced onions and cook until golden brown on a medium heat. This should take about 7 minutes.
- Add the ginger and garlic paste and stir well, then add the chicken and green chilli paste and stir to combine.
- Add the turmeric, chilli powder and coriander powder and cook for five minutes
- Add the chopped tomatoes and stir until the chicken is cooked. You could add a drop of water if you pan is looking too dry.
- Finish with cracked black pepper and fennel powder and coconut milk. Simmer for a couple of minutes and then add salt to taste.
- Serve in a bowl, garnished with coriander with white rice.