Modu Recipes

Seungwoo Dad's Authentic Indian-style Chicken Curry

A deep and rich Indian-style curry made by roasting chicken in a traditional curry oil made from toasted spices, then simmering for over an hour with yogurt and coconut milk until tender and flavorful.

🙋 Recommended for

  • ⭐ Those who want to experience the deep and rich flavor of authentic Indian-style curry instead of solid curry roux.
  • ⭐ Those looking for a special exotic main dish for guests or home parties.
  • ⭐ Those who enjoy the abundant layers of various spices and the smooth harmony of coconut milk.

Ingredients needed 🛒3 servings

  • 1 whole chicken (including bone and cartilage pieces)
  • 2 onions
  • 1 can canned tomatoes
  • 1 cup plain yogurt
  • 1 cup coconut milk
  • Some chicken stock
  • Whole spices (cloves, cumin, etc.) to taste
  • Curry powder to taste
  • Some ginger powder
  • 1 tablespoon minced garlic
  • Cooking oil as needed

Recipe 🍳

  1. Cut the chicken into bite-sized pieces, including bone and cartilage parts, so that the umami flavors are extracted well during the long simmering.
  2. Heat oil in a deep pan over high heat, add the whole spices and fry for about 1 minute to create a fragrant curry oil.
  3. When the spice aroma rises, add the chicken pieces and brown them thoroughly on all sides until golden.
  4. Add sliced onions, minced garlic, and ginger in order, and stir-fry until the onions become translucent and soft.
  5. Add the whole canned tomatoes and mash them with a spatula while mixing well with the meat and vegetables.
  6. Add plain yogurt to neutralize the heat and enhance flavor, then add curry powder and chicken stock for umami, stirring to combine.
  7. Finally, pour in the coconut milk to add a rich and smooth thickness, and stir everything evenly.
  8. Bring to a boil, then reduce the heat to medium-low, cover, and simmer gently for at least 1 hour until the chicken is tender.
  1. Toast whole spices in oil to make curry oil, then brown the chicken pieces.
  2. Add onions, garlic, ginger, and crushed tomatoes in order, stir-frying; then add yogurt, curry powder, and chicken stock.
  3. Pour in coconut milk, mix well, and simmer on medium-low heat for over 1 hour to develop deep flavor.

Cooking tips 💡

  • Use bone-in chicken pieces instead of boneless to extract deep umami flavor during long cooking.
  • Ginger pieces can adversely affect the curry taste if bitten into, so it's recommended to use clean ginger powder instead.
  • The curry tends to stick to the bottom, so stir occasionally with a spatula, gently scraping the bottom while simmering on low heat.

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