Chicken Curry

Prep Time 30 minutes
Cook Time 40 minutes
Course Main Course
Cuisine Indian


  • 2 pounds of chicken (bone-in or boneless), cut into bite-sized pieces
  • 1⁄4 cup vinegar (to clean the chicken)
  • 1 tbsp salt (to clean the chicken)
  • 1⁄4 cup coconut, sliced
  • 1⁄2 tsp mustard seed
  • 1⁄2 tsp fennel seed
  • 1 large onion, sliced
  • 2 tbsps. ginger
  • 6 garlic cloves, minced
  • 2 stalks of curry leaves
  • 1 tsp turmeric
  • 1 tsp black pepper
  • 3⁄4 tbsp garam masala
  • 1 tsp Kashmiri chili powder
  • 2 tbsps coriander
  • 1 tbsp Chicken Masala *
  • 1⁄4 tsp nutmeg
  • 1 cup medium-sized tomato, minced
  • 1⁄2 tsp salt to taste
  • 1⁄2 cup corn oil **


  • Clean the chicken in water with 1 tablespoon of salt and 1⁄4 cup of vinegar.
  • Rinse well.
  • Drain water and set aside.
  • In a pan, add oil and fry coconut pieces until slightly browned.
  • Remove from pan and set aside.
  • Add mustard seed.
  • Once it pops, add fennel seed. Let it slightly brown.
  • Add ginger, sauté for a minute.
  • Add onion, garlic, and curry leaves. Sauté for 4 to 5 minutes.
  • When slightly browned, turn the heat to low.
  • Add all the remaining dry ingredients (chili powder, black pepper, coriander powder, turmeric, garam masala, chicken masala, nutmeg) and mix well for about 2 minutes.
  • Add minced tomatoes.
  • Mix well until the tomatoes turn soft.
  • Add chicken and fried coconut pieces.
  • Add 1⁄2 teaspoon of salt.
  • Mix well and cook on medium heat. Close with lid.
  • It takes about 15 to 20 minutes for the chicken to cook. Stir occasionally.
  • Check for salt, add if needed.
  • Chicken Curry is ready to serve. Enjoy!



This dish will go well with Naan, Chapati, Rice, Poori, and Bread.
**You can also use olive oil or any oil.
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