Best 3 Curry Chicken In Gravy Recipes

Craving a dish that tantalizes your taste buds with a symphony of flavors and aromas? Look no further than the classic curry chicken in gravy. This delightful dish transports you to a culinary adventure, blending the richness of succulent chicken with a luscious, aromatic gravy that dances on your palate. Whether you prefer a mild and creamy rendition or a bold and spicy kick, there's a curry chicken recipe out there to satisfy every craving. So, get ready to embark on a culinary journey as we uncover the secrets of crafting the perfect curry chicken in gravy, ensuring that each bite is an explosion of flavors that will leave you yearning for more.

Here are our top 3 tried and tested recipes!

PUNJABI CHICKEN IN THICK GRAVY

Punjabi Chicken in Thick Gravy image

This is a type of chicken curry in a thick gravy with a nice spicy flavor, but is not too hot. You may adjust the 'heat' by adding more serrano peppers. Serve over rice, or with chapatti or roti.

Provided by //^_^\\ Chatterjee

Categories World Cuisine Recipes Asian Indian

Time 1h30m

Yield 8

Number Of Ingredients 15

Ingredients

2 tablespoons vegetable oil
2 tablespoons ghee (clarified butter)
8 chicken legs, skin removed
1 teaspoon cumin seeds
1 onion, finely chopped
5 cloves garlic, minced
2 tablespoons minced fresh ginger root
1 small tomato, coarsely chopped
1 tablespoon tomato paste
1 tablespoon garam masala
1 tablespoon ground turmeric
1 teaspoon salt, or to taste
1 serrano chile pepper, seeded and minced
1 cup water
¼ cup chopped fresh cilantro

Steps:

Heat the oil and ghee in a large pot over medium heat. Cook the cumin seeds in the oil until the seeds begin to change color.
Stir in chopped onion onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Add the garlic and ginger; continue cooking until the onions brown, about 5 minutes more.
Mix in the chopped tomato, tomato paste, garam masala, turmeric, salt, serrano pepper, and water; simmer 5 minutes. Lay the chicken into the sauce; mix gently to coat the legs. Cover pan and reduce heat to medium-low. Cook until chicken is no longer pink near the bone, about 40 minutes. Garnish with cilantro to serve.

Nutrition Facts : Calories 324.9 calories, Carbohydrate 4.3 g, Cholesterol 102.2 mg, Fat 21.5 g, Fiber 1.1 g, Protein 27.7 g, SaturatedFat 6.5 g, Sodium 394.5 mg, Sugar 1.2 g

CURRY CHICKEN IN GRAVY

Curry Chicken in Gravy image

I've been cooking curry chicken this way for a long time. This is my version of curried chicken. I have warn you that this is not very health conscious. I make this only once or twice a year, but it's so good and simple to make.

Provided by jody 5

Categories Chicken Thigh & Leg

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

4 -6 fresh chicken thighs (with skin)
2 cups unbleached all-purpose flour
3 tablespoons curry powder
2 (10 1/2 ounce) cans cream of chicken soup
2 tablespoons butter
1 1/2 cups milk

Steps:

Wash chicken.
In a medium bowl combine flour and 2 Tablespoons of curry powder; mix well.
Coat chicken well with flour mixture.
In a large fry pan or cast iron pan melt butter on a medium heat. Do not burn butter.
When butter is hot add chicken to pan giving plenty room to turn chick easily.
After chicken is added to pan turn heat to medium high.
Fry chicken til done (about 20 minutes) flipping every 5 minutes.
When chicken is done remove chicken to large bowl or serving plate turn heat to low.
In a large bowl combine soup, milk and 1 Tablespoon of curry powder mix well.
Add soup to pan with chicken drippings; stir well and warm through.
Pour soup over chicken. I pour half the soup over the the chicken and save the other half for gravy for the whipped potatoes.
Serve hot. ENJOY.

CURRY GRAVY

Curry Gravy image

Make and share this Curry Gravy recipe from Food.com.

Provided by luciana

Categories Sauces

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons butter
1 onion, fine chopped
1 tablespoon curry powder
1 tablespoon all-purpose flour
3 apples, peeled and chopped (for cooking)
3 cups water
2 tablespoons instant chicken bouillon
3 tablespoons coconut milk
1/4 cup fresh coriander, chopped

Steps:

In a skillet over medium heat, melt butter.
Add onion and saute for about 7 minutes.
Add in curry power and flour, stirring for 1 minute.
Add in apples, water and bouillon and bring to boil then reduce heat to low.
Continue to boil for about 15 minutes.
Then transfer mixture to blender and process until smooth.
Return to saucepan and stir in coconut milk.
Cook stirring occasionally over medium heat.
Pour in (grilled/baked) drippings and chopped fresh coriander.
Bring to gentle boil then remove from heat and serve.

Tips:

Using high-quality chicken is crucial; opt for free-range, organic chicken for the best flavor.
For a richer gravy, use a combination of chicken broth and cream.
Season the chicken generously with salt, pepper, and paprika before cooking.
Sear the chicken pieces in a hot pan until golden brown; this adds flavor and locks in the juices.
Use a variety of vegetables in the curry, such as onions, carrots, celery, and bell peppers.
Add aromatic spices like cumin, coriander, turmeric, and ginger to enhance the flavor of the curry.
Simmer the curry for at least 30 minutes to allow the flavors to meld.
Garnish the curry with fresh cilantro or parsley before serving.
Serve the curry with rice, naan, or roti for a complete meal.

Conclusion:

Curry chicken in gravy is a versatile dish that can be tailored to your taste preferences. With its fragrant spices, tender chicken, and flavorful gravy, it's a popular dish enjoyed worldwide. Whether you prefer a mild or spicy curry, a variety of recipes are available to suit your liking. Experiment with different spice combinations, vegetables, and cooking techniques to create a unique and delicious curry chicken dish that will impress your family and friends.