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Curry de Poulet Maison

Name: Curry de Poulet Maison
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: IN
Ingredients: 1kg chicken, bone-in, in curry pieces; 4 tbsp vegetable oil; 1 tsp cumin seeds; 1 cinnamon stick; 4 green cardamom pods; 3 onions, finely chopped; 1½ tbsp ginger-garlic paste; 3 tomatoes, finely chopped; 1 tsp ground turmeric; 2 tsp Kashmiri chili powder; 2 tsp ground coriander; 1 tsp garam masala; 1 small bunch fresh cilantro, chopped; 2 tsp, plus more to taste salt; 300 ml hot water

15m

Prépa

45m

Cuisson

Portions

Facile

Difficulté

Le curry de poulet du quotidien : poulet mijoté dans un masala oignon-tomate bien caramélisé au gingembre, à l'ail et aux épices.

#indian#chicken#curry#home-style#onion-tomato#everyday#punjabi

Portions

4portions

Ingrédients

Nutrition

calories420

protein38g

carbs14g

fat23g

fiber3g

Par portion

Étapes

Fry the whole spices

Heat all the oil over medium heat in a heavy pot. Add the cumin seeds, cinnamon stick and cardamom pods and let them sizzle for 30 seconds until fragrant.

4 tbsp vegetable oil
1 tsp cumin seeds
1 cinnamon stick
4 cardamom pods

✅ C'est prêt quand : spices smell toasted and look slightly puffed

Brown the onions deeply

Add the onions with a pinch of salt and cook over medium heat, stirring often, for about 15 minutes. Well-browned onions give the curry its colour and sweetness, so do not rush this step.

3 onions
a pinch salt

✅ C'est prêt quand : onions are deep golden brown, not just soft

⏱15:00

Cook the tomato sauce

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Cook the chicken

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Finish

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Fry the whole spices

Heat all the oil over medium heat in a heavy pot. Add the cumin seeds, cinnamon stick and cardamom pods and let them sizzle for 30 seconds until fragrant.

4 tbsp vegetable oil
1 tsp cumin seeds
1 cinnamon stick
4 cardamom pods

✅ C'est prêt quand : spices smell toasted and look slightly puffed

Brown the onions deeply

Add the onions with a pinch of salt and cook over medium heat, stirring often, for about 15 minutes. Well-browned onions give the curry its colour and sweetness, so do not rush this step.

3 onions
a pinch salt

✅ C'est prêt quand : onions are deep golden brown, not just soft

⏱15:00

Cook the tomato sauce

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Cook the chicken

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Finish

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History & Culture

The Story Behind the Dish

📍 North India📅 Traditional🍛 IN

Every Indian family has its own chicken curry. This home style — onions browned slowly, tomatoes cooked down until the oil separates, and bone-in chicken simmered in the gravy — is the template for countless regional versions.

It's the Sunday lunch dish in many North Indian homes, eaten with steamed rice or hot rotis.