Home-Style Chicken Curry Recipe - Kosher

Servings: 4

Yield: 4 main-course portions

Prep Time: 20 minutes

Cook Time: 45 minutes

Difficulty: Medium

Cooking Vessel: Large heavy-bottomed pot or Dutch oven

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Ingredients

2 lbs (900 g) kosher chicken thighs, bone-in, skin removed

2 tbsp vegetable oil or kosher-certified ghee

1 large onion, finely chopped

4 cloves garlic, minced

1-inch piece of fresh ginger, grated

2 medium tomatoes, chopped (or 1 cup canned tomatoes, no additives)

1 cup chicken broth (kosher-certified)

1/2 cup plain unsweetened yogurt (optional for creaminess; ensure kosher)

1 tsp ground turmeric

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp ground cinnamon

1/2 tsp cayenne pepper (adjust to taste)

1 tsp kosher salt (adjust to taste)

1/2 tsp black pepper

1/2 tsp paprika

1/2 tsp garam masala

Fresh cilantro leaves for garnish

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Instructions

1. Prepare the chicken: Pat chicken dry with paper towels. Season lightly with salt and pepper.

2. Sauté aromatics: Heat oil or ghee in a large heavy-bottomed pot over medium heat. Add onion and sauté until golden, about 7–8 minutes.

3. Add garlic and ginger: Stir in garlic and ginger, cooking 1–2 minutes until fragrant.

4. Spice base: Add turmeric, cumin, coriander, cinnamon, cayenne, paprika, and stir for 30 seconds to bloom the spices.

5. Cook chicken: Add chicken pieces to the pot, searing lightly on all sides, about 5 minutes.

6. Add tomatoes and broth: Mix in chopped tomatoes and cook for 3–4 minutes until slightly softened. Pour in chicken broth, bring to a simmer.

7. Simmer: Cover and simmer on low heat for 30 minutes, or until chicken is cooked through and tender.

8. Finish with yogurt: If using yogurt, remove 2–3 tbsp of hot sauce from the pot and temper the yogurt with it. Stir the yogurt mixture back into the pot, gently heating through without boiling.

9. Final seasoning: Stir in garam masala and adjust salt and pepper as needed.

10. Garnish and serve: Sprinkle with fresh cilantro and serve hot.

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Nutritional Information (per serving, approximate)

Calories: 360 kcal

Protein: 35 g

Fat: 22 g

Carbohydrates: 9 g

Fiber: 2 g

Sodium: 580 mg

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Dietary Adaptations

Gluten-free: Naturally gluten-free. Confirm all spices are certified gluten-free.

Dairy-free: Replace yogurt with coconut milk or omit entirely.

Low-sodium: Use low-sodium chicken broth and reduce added salt.

Spice level: Reduce cayenne for milder curry.

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Tips & Troubleshooting

Prevent curdling: Always temper yogurt with hot liquid before adding to the pot.

Spice enhancement: Bloom spices in oil to maximize flavor.

Thickness control: Simmer uncovered for a thicker curry, or add a little more broth for a saucier consistency.

Tender chicken: Use bone-in thighs; they remain juicier than breasts.

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Serving Suggestions

Serve over steamed basmati rice or with kosher naan.

Pair with a simple cucumber salad or roasted vegetables for a balanced meal.

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Notes

This recipe keeps well in the refrigerator for up to 3 days and freezes effectively.

Flavors deepen when reheated, making it ideal for meal prep.