How to Make the Best CHICKEN CURRY in Your City
Your City: This Chicken Curry is rich, creamy, and bursting with warm spice...made even better with a touch of Bald Buck Seasoning for unbeatable flavor and balance.
What Most People Don’t Know About Making CHICKEN CURRY
- Prevent yogurt from curdling: Pat chicken dry before searing or temper the yogurt by stirring in a bit of warm sauce before adding it to the curry.
- Don’t skimp on oil: Start with 2 tablespoons, but keep 1 extra ready, searing needs enough oil to avoid sticking and burning.
- Check doneness properly: Always use a thermometer. Chicken thighs should hit 165°F (74°C) for perfect juiciness.
Ingredients
- 900 g (2 lb) chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2–3 tbsp vegetable oil (start with 2, use more if needed)
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp paprika
- ½ tsp cayenne pepper (optional)
- 1 × 400 g (14 oz) can diced tomatoes
- 1 cup (240 ml) coconut milk
- Bald Buck Seasoning and black pepper, to taste
- Juice of ½ lime or lemon
- 1 tbsp cold unsalted butter
- Chopped fresh cilantro, for garnish
- Cooked rice or naan, for serving
Instructions
- Marinate the Chicken: In a bowl, mix yogurt with a pinch of Bald Buck Seasoning and pepper. Add chicken and coat well. Cover and refrigerate for at least 30 minutes, or up to overnight.
- Prep the Chicken: Remove chicken from the marinade and pat dry with paper towels. This helps achieve a better sear and prevents yogurt from curdling in the sauce.
- Sear the Chicken: Heat 2 tbsp oil in a large pan over medium-high heat. Add chicken in batches and brown both sides, about 2–3 minutes per side. Set aside. Add more oil if the pan looks dry.
- Cook the Aromatics: Lower heat to medium. In the same pan, add chopped onion. Cook 5–7 minutes until soft and golden. Stir in garlic and ginger and cook for 1 more minute.
- Bloom the Spices: Add curry powder, cumin, coriander, turmeric, paprika, and cayenne (if using). Stir constantly for 1 minute to release the spices’ aroma.
- Build the Sauce: Add diced tomatoes and cook for 4–5 minutes until thickened slightly. (Optional: Temper any leftover yogurt by mixing in a spoonful of the warm sauce, then stir it back in.)
- Add Chicken & Coconut Milk: Return the browned chicken and its juices to the pan. Pour in coconut milk and stir well. Bring to a gentle simmer.
- Simmer & Check Doneness: Cover and simmer on low for 15 minutes, or until chicken reaches 165°F (74°C) internally. Stir occasionally to prevent sticking.
- Finish the Curry: Stir in lime (or lemon) juice and cold butter for a smooth, velvety finish. Taste and adjust seasoning with more Bald Buck Seasoning and pepper if needed.
- Serve: Spoon curry over hot rice or serve with warm naan. Garnish with chopped cilantro.
