Friday: Classic Chicken Curry

There may be hundreds of recipes for a Chicken Curry, a healthy, satisfying and delicious meal for a weeknight dinner. Here is ours.

Arvinda's Classic Chicken Curry.

Arvinda's Classic Chicken Curry.


This rustic, home-style tomato and onion-based curry can be made one day in advance so the sauce matures and intensifies.


4 chicken breasts, cut into pieces

2 tbsp oil OR ghee OR butter

2-3 each black peppercorns, cardamom pods, cinnamon bark, cloves and star anise from Arvinda’s Whole Spices

1 extra-large onion (or 4 medium onions), peeled and finely chopped

¼ cup crushed tomatoes, canned (unsalted)

2 tbsp Arvinda’s Curry Masala

1 tsp salt (or to taste)

½ tsp nutmeg, freshly grated (optional)

1 cup water (add more if necessary)

1 tbsp fresh coriander, finely chopped, to garnish

1 tsp Arvinda’s Garam Masala, to garnish


Method of Preparation:

In a pan, heat oil or ghee or butter on medium-high. Add Arvinda’s Whole Spices {black peppercorns, cardamom pods, cinnamon bark, cloves and star anise}. Fry spices until slightly brown. Be sure not to burn spices.

Add onion(s) and fry until caramelized. This usually takes 10-15 minutes. Add tomatoes and cook for 2-3 minutes. Add Arvinda’s Curry Masala, salt and stir-fry for 2-3 minutes until it turns into a thick masala paste.

Add chicken pieces and mix with masala paste. Cover and cook chicken on low heat for 10 minutes, or until it loses its pinkness.

Add grated nutmeg (optional) and mix well. Add water and simmer to make a thick curry sauce. Cover and cook until chicken pieces are tender.

Serve in a serving dish and garnish with coriander and a sprinkling of Arvinda’s Garam Masala. Serve with rice, Indian flatbread and salad.


Thank you for tuning into our series of daily Indian meal ideas, great for anyone looking to incorporate healthy and economical dinners on the table.  Arvinda's blends can help you with that. We make it easy to prepare delicious Indian meals with the use of ordinary ingredients found in your pantry.

Please share your recipe and recipe ideas with us! Tell us how you're using Arvinda's. 



Posted on October 18, 2013 .