Amma’s Chicken Curry
It would be such an injustice to just call this recipe just chicken curry, as I will always remember as my amma's (mom) chicken curry or thokku, which she learnt from my grandma . I literally grew up on this style of chicken curry. My mom still uses the same kadai(wok) she used so many years ago to make it even today. Overall it’s a very simple and easy dish to make. The taste of this chicken curry is enhanced with the slow sautéing of the onion, ginger, garlic and tomatoes. Another pro tip is to make any Indian style curry in a cast iron pan as the pan imparts a unique taste and flavor no other pan can.
PREP TIME
15 minutes
COOK TIME
25 minutes
INGREDIENTS
13
Serves: 4
Ingredients
- 2 lb2 lb2 lb Whole Chicken, Chicken should be cut into small pieces, can use bone in chicken thighs instead
- 2 whole2 whole2 whole Red Onion, Finely chopped
- 1 Tbsp1 Tbsp1 Tbsp Ginger Garlic Paste, Can sub with chopped ginger and garlic
- 1 tsp1 tsp1 tsp Fennel Seed, optional
- 15 whole15 whole15 whole Curry Leaves
- 2 whole2 whole2 whole Vine-ripened Tomato, Finely Chopped
- 2 tsp2 tsp2 tsp Chili Powder
- 1 Tbsp1 Tbsp1 Tbsp ground Coriander
- 1 tsp1 tsp1 tsp Ground Cumin
- 0.5 tsp0.5 tsp0.5 tsp Turmeric Powder
- 2 tsp2 tsp2 tsp Salt
- 6 Tbsp6 Tbsp6 Tbsp Avocado Oil
- 2 Tbsp2 Tbsp2 Tbsp Cilantro, chopped ( optional)
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Heat up your cast iron pan to medium heat and add the oil.
- Add the fennel seeds to the hot oil and let them bloom
- Add the chopped onion and sauté till they are soft. Followed by half of the salt.
- Spoon in the ginger garlic paste and sauté till everything is translucent on medium heat
- Add the tomatoes and sauté till they are mushy and then add the curry leaves
- Now add all the dry spices - red chili powder, coriander powder, cumin powder, turmeric and the rest of the salt
- Sauté the spices for a few minutes
- Add the chicken pieces and give it all a good mix
- Add 1 cup of water
- Cover the pan with a lid and let the chicken cook for 10 minutes
- Once the chicken is fully cooked open the lid and give it all a good mix. Let it boil without the lid till the curry comes to the consistency of your liking.
- Garnish with chopped cilantro
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Entrées GAPS Gluten Free Grain Free Keto Nut Free Paleo Poultry Shellfish Free Specific Carbohydrate Diet Sugar Alcohol Free Sugar Free Whole30| This is our estimate based on online research. | |
| Calories: | 1112 |
| Fat: | 59 g |
| Carbohydrates: | 76 g |
| Protein: | 66 g |
| Cholesterol: | 170 g |
| Sodium: | 1269 mg |
| Fiber: | 2 g |
| Sugars: | 3 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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2 responses to “Amma’s Chicken Curry”
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there is nothing like mom’s cooking ♥️ this recipe looks like a hug!!
Thank you Pooja! There truely isn’t because it has the secret ingredient – her love 🙂