We love a chicken curry recipe in my house, so I have a bunch! Try chicken korma, a mild and creamy one. Butter chicken curry, rich and decadent. Or coconut chicken and rice with green beans for a biryani-style gut-buster.
Homemade chicken curry
I am all about homemade food right now. While the cost of everything seems to be rising, I’m on the look out for inventive ways to tighten our belt that don’t mean missing out. And a homemade chicken curry, rather than a takeout, is right up my alley. But besides being a fraction of the price, the benefits of a home cooked curry greatly outweigh the restaurant kind. I can be sure that no additives, preservatives, or mounds of salt or added sugar have gone into my dish. Every ingredient is fresh and wholesome. What’s more, I can influence what goes in the pot. I can add more or less chili heat, tomatoes, potatoes; substitute one ingredient for another; or add extra vegetables depending on how the family are feeling that day. Finally, in the time it takes to choose, order and wait for a delivery to arrive from your local Indian restaurant, you could have cooked, eaten and maybe even washed up!? That’s four persuasive reasons to make your own. Who’s with me?
Substitutions and variations
This honest and earthy chicken curry with potatoes lends itself to variation. Just keep to the spice recipe and you can’t go wrong. I’ve chosen chicken breast because they’re easy to cube to match the bite-sized potatoes. However, skinless and boneless juicy chicken thighs will work just as well if you prefer them. If you find yourself with a couple of sweet potatoes to use up, they make a fine substitution for regular potatoes. Butternut squash too. I’ve also made this with chickpeas instead of potatoes, they offer a similar texture, absorb just as much flavour and pack extra protein. There’s also no need to put together extra vegetable sides if you’re pushed for time. I sometimes throw in a handful or two of green peas or green beans right at the end. You could also stir in some spinach. It keeps my mom-conscience clear!
Serving suggestions
Sundries and side dishes complete an Indian takeaway feast, but I definitely don’t have time to be making pappadums and samosas. We pair back on curry night at home and are satisfied with rice, bread and a vegetable side. It usually looks a bit like this: – coconut rice, or plain basmati rice – naan bread or chapati – cauliflower and potato curry ‘aloo gobi’, which could also serve as a main for any non-meat-eaters. – Nepalese red lentil dahl – Dal makhani
Storage and leftovers
If you’ve added yoghurt to this chicken curry, it won’t freeze well. The sauce will become grainy on thawing and could split on reheating. Still edible, but not as good. For curry without yoghurt, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and then reheat on the hob with a splash of water to loosen if necessary. Check the chicken is at a food-safe temperature before serving. Curry is one of the best leftover meals. The flavours develop in intensity making it arguably tastier the second time around. If you have any leftovers, keep in an airtight container in the fridge for 3-4 days. Reheat on the hob.
More curries to try
Chicken and Sweet Potato Curry Indian Kofta Curry (Meatball Curry) Chinese Chicken Curry (VIDEO) Thai Fish Curry Coconut Lentil Curry with Butternut Squash
