This chicken curry recipe is totally diner style. The chicken thighs make it very soft and melt in your mouth! It's so easy to make too. Serve with rice, puri, naan or chappathi.
Preparation Time
15 mins
Cooking Time
60 mins
Total Time
1 hr 15 mins
Calories
248 Calories
Recipe Instructions
Step 1
Heat oil in a small pot over medium heat. Add chicken, onion, and ginger garlic paste. Season with curry powder, cinnamon stick, cardamom pods, bay leaves, cloves, red pepper flakes, black peppercorns, and coriander seeds. Cover, and simmer for about 30 minutes, stirring occasionally. At this point, gravy will be runny; if you want to thicken, remove lid, and cook until liquid is reduced.
Ingredients
3 tablespoons vegetable oil
4 bay leaves
2 tablespoons curry powder
2 tablespoons ginger garlic paste
6 whole cloves
1 tablespoon red pepper flakes, or to taste
15 whole black peppercorns
4 boneless, skinless chicken thighs, cut into bite-size pieces
1 large white onion, finely chopped
½ (2 inch) stick cinnamon stick, broken into pieces
