Creamy Chicken Curry

Ingredients

• 1 kg Chicken Pieces (bone‑in, cut into medium pieces)
• 3 Tbsp Vegetable Oil (for frying)
• 1 Tbsp Ginger Paste (fresh or jarred)
• 1 Tbsp Garlic Paste (fresh or jarred)
• 1 tsp Salt (to taste)
• 1 Tbsp Coriander Powder (ground)
• 1 Tbsp Coconut Powder (unsweetened)
• 1.5 tsp White Pepper Powder (ground)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Garam Masala (add at end)
• 200 ml Water (warm)
• 100 ml Heavy Cream (adds richness)
• 2 Tbsp Fresh Cilantro (chopped, for garnish)

Instructions

1. Prepare Ingredients

   Trim any excess fat from the chicken and cut into bite‑size pieces. Measure all spices, ginger paste, garlic paste, water and cream into separate containers.

   Time: PT5M

2. Heat Oil

   Place the skillet on medium‑high heat and add the oil. Heat until it shimmers, about 1 minute.

   Time: PT1M

   Temperature: medium‑high

3. Brown the Chicken

   Add the chicken pieces in a single layer. Fry, stirring occasionally, for 4‑5 minutes until the pieces are lightly browned on all sides.

   Time: PT5M

   Temperature: medium‑high

4. Add Aromatics

   Stir in the ginger paste and garlic paste. Cook for 1 minute until fragrant.

   Time: PT1M

   Temperature: medium

5. Spice It Up

   Add salt, coriander powder, coconut powder, white pepper and black pepper. Mix well and cook for 30 seconds.

   Time: PT30S

   Temperature: medium

6. Add Water and Simmer

   Pour in the warm water, increase heat to bring to a gentle boil, then reduce to a simmer.

   Time: PT2M

   Temperature: medium

7. Cook Chicken Through

   Cover the skillet and let the chicken simmer for 4‑5 minutes, or until fully cooked and tender.

   Time: PT5M

   Temperature: low‑medium

8. Finish with Cream

   Stir in the heavy cream, reduce heat to low and simmer for 3‑4 minutes until the sauce thickens and the cream’s color lightens.

   Time: PT4M

   Temperature: low

9. Add Garam Masala

   Sprinkle garam masala, stir quickly and cook for another minute.

   Time: PT1M

   Temperature: low

10. Final Touches

    Taste and adjust salt if needed. Garnish with chopped cilantro and serve hot with rice or naan.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

8g

Fat

20g

Fiber

2g

Ingredient Substitutions

• Instead of Chicken Pieces: Turkey pieces
• Instead of Vegetable Oil: Ghee, Canola oil
• Instead of Ginger Paste: Minced ginger
• Instead of Garlic Paste: Minced garlic
• Instead of Salt: Sea salt
• Instead of Coriander Powder: Fresh cilantro (different flavor)
• Instead of Coconut Powder: Coconut milk (reduce water)
• Instead of White Pepper Powder: Black pepper
• Instead of Black Pepper: White pepper
• Instead of Garam Masala: Curry powder
• Instead of Water: Chicken broth
• Instead of Heavy Cream: Coconut cream

Equipment Needed

• Large Skillet or Kadhai
• Wooden Spoon or Spatula
• Measuring Spoons
• Measuring Cup
• Chef’s Knife
• Cutting Board
• Small Bowl (for spices)
• Serving Plate

Critical Steps — Do Not Skip

• Browning the chicken gives flavor and prevents it from becoming dry
• Ensuring the chicken reaches an internal temperature of 165°F (74°C)
• Adding cream on low heat to avoid curdling

Chef Tips from the Video

• Freshly grated ginger and minced garlic give a brighter flavor than jarred pastes
• A pinch of sugar at the end balances the spices nicely
• Using bone‑in chicken adds extra richness to the gravy

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days

Freezer: Freeze in a freezer‑safe bag for up to 2 months

Room temperature: Do not leave at room temperature for more than 2 hours

Make-Ahead Tips

• Prepare the spice mix and ginger‑garlic paste ahead of time and refrigerate
• The curry can be made a day ahead; reheat gently over low heat