Name: Indian Village Style Chicken Curry | Simple Chicken Curry
Prep time: 10 min
Cook time: 40 min
Cuisine: Indian
Ingredients: Ingredients for chicken marination; 1 kg chicken with bone cut into medium pieces; 2 tablespoons ginger-garlic paste; 2 tablespoons red chilli powder, divided; 1/2 tablespoon turmeric powder; Salt; Ingredients for spice paste; 2 tablespoons fresh grated coconut; 1 cup water; 1 teaspoon sesame seeds; 1 teaspoon cumin seeds; 1 teaspoon coriander seeds; 6 dry Kashmiri chillies; 5 peppercorns; 1/2 inch stick cinnamon; 3 cloves; Ingredients for chicken curry; 2 tablespoons vegetable oil; 3 slit green chillies; 3 bay leaves; 1 medium onion chopped fine

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This chicken gravy preparation can be seen in Indian villages. This dish is very simple and easy to make and requires very few and easily available ingredients. You can enjoy this simple chicken curry main course recipe in lunch or dinner with Roti, Chapati, Naan or white steamed rice and with everything it will taste delicious.

Preparation Time: 10 Minutes
Cooking Time: 30 Minutes
Serves: 3-4

Ingredients for Indian Village Style Chicken Curry

Ingredients for chicken marination

1 kg chicken with bone cut into medium pieces
2 tablespoons ginger-garlic paste
2 tablespoons red chilli powder, divided
1/2 tablespoon turmeric powder
Salt

Ingredients for spice paste

2 tablespoons fresh grated coconut
1 cup water
1 teaspoon sesame seeds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
6 dry Kashmiri chillies
5 peppercorns
1/2 inch stick cinnamon
3 cloves

Ingredients for chicken curry

2 tablespoons vegetable oil
3 slit green chillies
3 bay leaves
1 medium onion chopped fine

Recipe steps for Simple Chicken Curry

First wash chicken pieces and pat dry.
Add in turmeric powder red chili powder as well as half of the salt which you are going to use in the recipe and ginger garlic paste.
Give it a good mix.
After mixing keep it aside till further usage
Take a pan and put all ingredients and the spice paste except coconut and water into this pan
Dry roast for seconds on low medium or medium heat till it start releasing the aroma. Once it starts releasing the aroma switch off the flame and let it cool down.
Once it cools down, add grated coconut into a mixer grinder and add the whole spices which we dry roasted and and add few spoons of water.
Grind it to a fine paste. Keep grinded paster paste aside till further usage.
Now heat oil in a wok that means karai. Once heated add bayleaf. Let it heat for few seconds.
Add chopped onions and let them cook till they become soft or translucent. It will take around 4-6 minutes but keep an eye.
Add Spice paste give it a mix and let it cook for eight to ten minutes or till oil start floating on the top. Stir once or couple of times in between also add one spoon of water to prevent burning and give it a mix.
Let the spice paste cook.
Add in our marinated chicken pieces and give chicken pieces a good mix.
Now let them cook for 6-8 minutes on low medium or medium heat and keep stirring in between.
Once chicken pieces has released substantial quantity of water add water as per your your gravy requirement I am going to add little more than one glass of water size of the glass give it a good mix.
Now turn the flame to low and cover the vessel karahi or wok.
Now let it simmer for about 15 to 20 minutes till chicken pieces become tender but do check once in between and stir once in between.
Now open the cover and add remaining salt(remember you added some salt in marination while marinating the chicken) and mix it.
Add small amount of Garam masala (this is completely optional you can skip it as well depending on your taste).
Add some fresh coriander leaves give it a mix now switch off the flame and let it sit for few seconds.
Transfer it to serving bowl.
Garnish it with some fresh coriander leaves.
You can enjoy it with white steamed fluffy rice or roti or chapati.

Recipe steps for Simple Chicken Curry with Pictures

First wash chicken pieces and pat dry.
Add in turmeric powder red chili powder as well as half of the salt which you are going to use in the recipe and ginger garlic paste.
Give it a good mix After mixing keep it aside till further usage
Take a pan and put all ingredients and the spice paste except coconut and water into this pan.
Dry roast it for seconds on low medium or medium heat till it start releasing the aroma
Once it starts releasing the aroma switch off the flame and let it cool down.
Once it is cools down, add grated coconut into a mixer grinder.
Add roasted whole spices in grinder.
Add few spoons of water.
Grind it to a fine paste. Keep grinded paster paste aside till further usage.
Now heat oil in a wok that means karai.
Once heated add bayleaf. Let it heat for few seconds.
Add Green Chillies,
Add chopped onions.
Let onions cook till they become soft or translucent. It will take around 4-6 minutes but keep an eye.
Add Spice paste.
Give it a mix.
Add one spoon of water to prevent burning and give it a mix.
Let it cook for eight to ten minutes or till oil start floating on the top. Stir once or couple of times in between.
Add in our marinated chicken pieces and give chicken pieces a good mix.
Now let them cook for 6-8 minutes on low medium or medium heat and keep stirring in between.
Once chicken pieces has with released substantial quantity of water add water as per your gravy requirement I am going to add little more than one glass of water.
Give it a good mix.
Turn the flame to low and cover the vessel karahi or wok.
Now let it simmer for about 15 to 20 minutes till chicken pieces become tender but do check once in between and stir once in between.
Open the cover.
Add remaining salt(remember you added some salt in marination while marinating the chicken) and mix it.
Add small amount of Garam masala (this is completely optional you can skip it as well depending on your taste).
Add some fresh coriander leaves give it a mix now switch off the flame and let it sit for few seconds.