Authentic Chicken Curry

Authentic Chicken Curry

Curry Chicken-2

The Loon and I live in a very culturally diverse part of the Northeast, United States.  And many of our neighbors are Indian.  They are some of the most lovely people we have ever known.  And don’t get me started on their cuisine!   They are part of a culture where is food is at every facet of their lives.  It is a beautiful thing.  The delicious aromas emanating from their windows at almost any given hour of any given day are practically intoxicating.

I’ve been making a version of Chicken Curry for many years now.  And I’m always a little embarrassed to assert that I have an authentic recipe.  But it is one that i have honed over the years, and learned a lot from neighbors, local Indian eateries, and markets.  It may not match our amazing neighbors’ version, but it’s pretty darn good, if I do say so myself!  It is, and always has been, one of the Loon’s favorite dishes.  And mine, too, of course. 

There is something so amazingly comforting about really good Indian Authentic Curry Chicken.  Most of the ingredients are readily available at major super markets, and certainly at specialty food markets (ie, Whole Foods), and Indian markets, or online.

Authentic Chicken Curry

This Authentic Chicken Curry is so comforting and satisfying. The heat level is not intense at all. I just love making the curry from scratch. It's not difficult, and makes all the difference in the world. A perfect weeknight meal, or even a special dinner party dish (you can easily double the recipe if feeding a crowd).
Course: Indian Chicken
Cuisine: Indain
Keyword: Chicken dinner, Curry
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6 people
Calories: 280 kcal
Author: Kris Longwell (and friends)


  • 2 tsp corainder seeds
  • 2 tsp cumin seeds
  • 1 tbsp ground turmeric
  • Kosher salt and freshly ground black pepper
  • 1/4 tsp cayenne pepper
  • 1 tbsp curry powder
  • 2 tbsp olive oil
  • 1 yellow onion chopped
  • 2 tbsp unsalted butter
  • 3 garlic cloves minced
  • 1 tbsp ginger finely chopped, or grated
  • 1 tsp fresh jalapenos ribs and seeds removed, finely chopped
  • 2 bay leaves
  • 2 star anise*
  • 1 lb boneless skinless chicken thighs, cut into 1-inch bite-size pieces
  • 2 medium tomatoes cored, seeded, and roughly chopped
  • 1/2 cup unsweetened coconut milk^
  • Juice of one lemon
  • 1/4 cup unsalted roasted cashews roughly chopped, for topping the dish
  • 1 tbsp fresh cilantro chopped, for topping the dish
  • Prepared Basmati rice for serving (see recipe below)
  • *Available at many supermarkets or specialty gourmet markets, or at Asian markets


  1. Toast the coriander and cumin seeds in a medium skillet over medium-high heat until they start to crackle, about 3 minutes.
  2. Use a spice grinder, or a coffee bean grinder, and grind the toasted seeds.
  3. In a large bowl, stir together the ground seeds, turmeric, 1/2 teaspoon salt and pepper (each), cayenne pepper, curry powder, and oil and mix well to form a paste.

  4. Add the chicken to the bowl and stir to coat evenly.
  5. Cover and refrigerate for at least 1 hour, or overnight.
  6. In a saute pan, over high heat, melt the butter.
  7. Add the onion and saute until soft, about 4 minutes.
  8. Add the garlic, ginger, jalapeño peppers, bay leaves and star anise and continue to saute until the onion is lightly golden, about 5 - 7 minutes.

  9. Add the chicken and cook until opaque, about 5 minutes
  10. Add the tomatoes and cook, stirring occasionally, until they soften, about 2 minutes.
  11. Stir in the coconut milk and 1/2 teaspoon salt and bring to a gentle boil.
  12. Reduce the heat to low, simmer until the chicken is very tender, about 20 minutes.
  13. Stir in the lemon juice and simmer for 5 minutes longer.
  14. Remove the star anise and bay leaves, and discard.
  15. Transfer to serving bowl, and top with cashews and cilantro.
  16. Serve with basmati rice (recipe below)


  1. Place 1 cup of basmati rice in a large bowl and fill with room temp water. Swirl your hand through the water and the rice for about 1 minute, the rice water will get cloudy. Then carefully pour off the water, taking care not to lose any rice. Repeat this washing process until the water runs clear, usually about 3 or 4 times. (this step is very important!)
  2. Fill up the bowl 1 more time and let the rice soak for 30 minutes.
  3. Drain the rice.
  4. Fill a medium saucepan with 1 3/4 cups water, a pinch of salt, and bring to a boil.
  5. Add the rice, stir, and wait until the water comes back to a full boil. When it does, turn the heat down as low as it can go,and then cover.
  6. Cook for 15 minutes.
  7. Fluff with fork.
  8. *Technique and recipe courtesy of Aarti Sequeira.





  • I made this for my husband and me. Don’t follow the measurements of the spices, triple them. I tasted it after it had been simmering and it was very bland. But when you add more spices, holy cow is it amazing!! I did add curry at the end, because it’s weird the authentic curry recipe has no curry powder in it. Also, it calls for jalapeños, but it isn’t in the instructions. I loved using the star anise. I have never tried it before and I was surprised by how much flavor they provide! Definitely will make again!!

  • I absolutely love this recipe! But I’m sure the 12 tsp of salt in step 11 is a typo, right? I didn’t follow it of course and it was divine, just wanted to point it out

    • Hi Megan! Oh my! What a difference leaving out a little slash (/) symbol! Thank you so much for pointing that out to us. I’m sure you figured out it should be 1/2 and not 12! :). We are soooo happy you like this dish. We absolutely love it, too. So comforting! Thank you for letting us know, and we are so happy it turned out well for you (despite the typo). Recipe has been updated. Thanks again!!

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