Chef Jeenas restaurant style chicken curry recipe is based around a Chicken Kohlapuri Recipe from the south of India.
A chicken Kohlapuri curry traditionally uses a very large amount of chillies and poppy seeds that are known to be used with different ingredients and varying amounts.
Chefs restaurant style chicken curry recipe is spicy, packed with flavour and the aroma is fabulous.
There are many delicious and diverse chicken curry recipes out there, but if you love a good restaurant curry then you will love Chefs chicken curry recipe.
Ingredients for Jeenas Restaurant Style Chicken Curry Recipe
6 Skinless and Bonesless Chicken Thigh Pieces
1 Large Onion (chopped)
approx 1 Inch Fresh Ginger (chopped)
3 Garlic Cloves (chopped)
4-5 Tomatoes (diced small)
Rapeseed Oil
1 tsp Turmeric
2 tsp Coriander Powder
1 + 1/2 tsp Cumin Powder
1 + 1/4 tsp Chilli Powder
1 tsp Paprika
1 tsp Salt (optional)
1 tsp Garam Masala
Fresh Coriander Leaves
Picture of spices ready to be used in Jeenas chicken curry recipe.
How to make restaurant style chicken curry
6 Skinless and Bonesless Chicken Thigh Pieces
1 Large Onion (chopped)
approx 1 Inch Fresh Ginger (chopped)
3 Garlic Cloves (chopped)
4-5 Tomatoes (diced small)
Rapeseed Oil
1 tsp Turmeric
2 tsp Coriander Powder
1 + 1/2 tsp Cumin Powder
1 + 1/4 tsp Chilli Powder
1 tsp Paprika
1 tsp Salt (optional)
1 tsp Garam Masala
Fresh Coriander Leaves
Picture of spices ready to be used in Jeenas chicken curry recipe.
How to make restaurant style chicken curry
Take a large pan/wok and generously pour in some rapeseed oil.
Blend/grind together the onion, garlic and ginger into a paste.
Add the paste to the pan and cook on a medium heat for a few minutes stiring frequently.
Add the coriander, cumin, chilli and turmeric powder to the pan, stir well.
Add the chopped tomatoes and stir.
Simmer for at least ten minutes remembering to stir in between.
Simmer for at least ten minutes remembering to stir in between.
Add the paprika.
Add the chicken pieces, gently stir into the curry and simmer for at least 30-40 minutes or until the chicken is cooked through.
Remember to stir frequently.
Remember to stir frequently.
Add garam masala and salt stir well then add the mushrooms.
Once mushrooms are cooked add fresh coriander leaves to the chicken curry.
Enjoy Jeenas delicious restaurant style chicken curry recipe.
Serve with basmati rice and bread.
Serve with basmati rice and bread.
Look at more of Jeenas curry recipes: Curry recipe index page
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35 comments:
woo jeena...u rock in chicken recipes....am drooling....the colour and the texture of chicken is perfect...luved all the pic...
Your Chicken recipe looks very tempting.. You can give me some of that now :)
First time here....yummy recipe jeena.The gravy looks nice and thick...the real restaurant style.
wow... ur work impressed me :) complete with step by step...
Sometimes I do that too if have much time :).... mostly don't, coz must fighting with my kids when I'm cooking.
Hmmm indian curry is the best... I love it too...
btw tnx to visiting my blog :)
i. love. cilantro. i think i could eat just about anything containing it. this particular chicken curry would be extra easy to eat. :)
Jeena,
This recipe looks incredible! Wish I had some for lunch, I'm starving!
Your chicken curry restaurant style looks soo yummy.
zainab :)
That curry looks tasty!
Hi jeena, You have something waiting in my blog.. Please do checkout. hope you like it!
wow Jeena! This looks fabulous and like something I could make. Your photo's are fantastic!
I found your blog today via the foodie blog roll and I am so glad that I did!
There is something Waiting for u at my blog :))
Hi Jeena,
I just gave you a blog award on my blog under my cookie post. I have really enjoyed your blog, Have a great week!
Jeena.. I have got to tell you that each time I visit your food blog that I end up feeling hungry with my mouth watering as you cook the most wonderful dishes and the photos are simply amazing.
Your blog is such a joy to visit as you always have new dishes updated.
Well done and thanks for making your blog such a great place to visit.
Viena xx
Oh Jeena, that looks so goooood!!!
Wish I can print this recipe out...... Yummmmmmmm
wow, thank you! just happened to bump into your page while searching for a good curry recipe. Had to make some minor adjustments using what i had on hand, turned out amazing, everyone was flocking to the kitchen as i was cooking the smell was incredible...but the taste was even better!
I didn't have all the spices so i used a curry blend i had on hand, and didn't have any fresh tomatoes or mushrooms so i used canned tomatoes and omitted the mushrooms. i didn't have any garam masala so i added a little bit of garlic chili paste, and a little chicken base, served it all over coconut rice, wonderful! Thank you so much! The pictures were such a great help! Will make again, and can't wait to make it "correctly"!!
Hi there anon,
I'm glad you enjoyed my restaurant style chicken curry recipe.
It is the same in our house when a curry is on the go in the kitchen.
Keep logging on to see my new recipes that I update almost daily.
Thanks, Jeena. :-)
paste burned the hell out of my eyes.. as they say, can't stand the heat.. haven't tasted it yet.. although after three attempts at making curry, this is the first time the food in my skillet actually looks like curry..
thanks for the blog!
this is one amazing recipe i have now made this several times and rate your site highly for all your amazing dishes..i'm planning to adapt this recipe into a fireball of a curry by adding a few finely chopped Dorset Naga chillies and replacing the chili powder with "Blair's Death Rain Nitro"(Habanero powder extract).. if you could let me know when i should add the chillies to the cooking process to obtain maximum heat it would be greatly appreciated.. thanks again Jeena for sharing your delicious recipes with world!
Jason
Hi Jason I'm glad you like my food recipe blog thank you for the great feedback it is nice to know people enjoy my recipes.
To be honest when you add chilli to a dish - where you add it makes no difference to the heat because the heat of a chilli does not change through out cooking.
If you wanted a hotter curry just add the hot powder where you add the chilli powder and add the fresh chillis to the blended onions.
You may want to serve it with some fresh yogurt and a jug of water...I have heard about these hot chillies before - good luck!!
Feel free to email with any other queries on my recipes.
Best chicken curry I've ever tasted!!! Luv the pictures, they really help!! Tried your lamb kebabs and veg curry pasties, absolutely gorgeous!! Keep up the good work!!!
Hi Jeena....thank you very much for sharing this recipe....
your web site is excellent...for new comers....
thank you...
Jeena, your site is great. As a vegetarian who loves Indian food - so much new ideas here, especially the techniques.
I cooked this Chicken Curry for my wife as change for her from my usual vegetarian offerings. She really loved it. She said it was so much less oily/buttery than any restaurant one !
Keep up the good work - must try the oven Bhajis soon.
Hi Angie, Deepthi and KV,
Thank you for the great feedback I'm glad you love dmy recipes.
Keep logging on to http://jeenaskitchen.blogspot.com because I update with brand new food recipes almost daily.
Jeena.
Thanks for the chicken curry recipe. Last summer I ate them at a restaurant and has been looking for an authentic recipe ever since. now i will be able to make them myself. so I made this for dinner last night, and it was so good! even my chicken-loving husband liked it. Thanks again. thank you for shearing your post.
Hey, thanks forthis fabulous recipe, I ran into some problems but the final product was delicious! I was wondering if you could help me perfect the recipe a bit so it turns out more accurately to your curry pictured here though... first, the color of my curry turned to be a deep brown and it had an almost cinnamon-sweet taste to it... not really sure why. Also, I had to add A LOT of liquid throughout the cooking process to prevent burning and to make it so there was actually some gravy in the pan, can you tellme where I went wrong? Maybe I started off with too little oil, approx how much oil would you say you should use? How can I make this dish spicier? THANKS
excellent way of cooking.. I have never seen a recepie in step by step method with the pictures... Its damn good for begineers...
to me this came out very oniony. I followed to recipe exactly and the end result was a very mild not too flavorful curry that was a little gritty, seemingly from the onions.
I DID blend the onion very well. and i cooked it for a long time, trying to get the onion grits to liquify. but it never did.
i used a pretty big vadelia onion. is that what did it? it was about as big as two fists...
also the spices didnt end up tasting very curry like. Id say the end result was more sweet than anything. but maybe if i used an onion that was too big it overpowered the spice?
I like my curry moderately spicey, hot enough to notice the spice but not so hot you NEED to put the fire out after each bite.
Any suggestions would be great.. thanks!
Hi April,
Thanks for the comment.
If you are talking about a Vidalia onion, these onions are very sweet tasting and are not used in curry recipes.
Try using a standard brown onion instead.
If you had trouble blending the onions try adding a spoonful of water to the onions to help it blend into a paste.
Also, some blenders are better at turning onions into a puree than others.
I am not sure what the 'gritty' bits are that you speak of?
Even if there are little bits of chopped onion in the curry the onion should still be soft textured and cooked through.
I am not sure why the spices had no flavour, were the spices that you used old? Spices can lose the intense flavour if not replaced or used up frequently.
Onions can be used in many curries as a base so the onions should not over power the spices at all.
Everyone has a different threshold for chilli, so if you prefer it a little more spicy just simply add more chilli.
I hope this helps.
I would love to hear how it goes using brown onions instead?
Thanks, Jeena.
Hello again.
So I decided to try this again and Im much happier with the results than I was last time. The main problem was definitely to vidalia onion I used. I used a smaller yellow onion(in Canada we call brown onions yellow.)The smaller and less sweet onion allowed the spices to shine through much more than they did with the vidalia. Also the dish wasn't sweet this time.
I've been trying to find a really good chicken curry recipe for a long time and this is definitely the best I've found so far. Thank you so much!
I also find it interesting that the base for this recipe is onion paste, while most of the other recipes I've seen get their body from Yogurt, and/or coconut milk. The paste is an interesting idea, and I love it! I'll use this concept in other things im sure.
Anyway thanks for the great recipe!
Cheers.
Hi Chef Jeena,
I tried making the curry .I could feel the taste of raw ginger-garlic and onion paste after the curry was made.While making the paste I grinded ginger and garlic together and then put onions in the same blender along with the ginger and garlic paste and blended.I used soyabean oil. Do you think I should have sauteed the paste longer or is it because of using the wrong oil.
Hi there,
Try to use a vegetable oil such as sunflower, rapeseed or rice bran oil for cooking curry.
Cook the onions/garlic until lightly golden. Keep stirring the onion mixture so that it cooks evenly. Also make sure you add a good amount of oil to begin with, sometimes it is necessary to use a lot of oil in a curry. Heat up your pan then add the oil then add the onions in that order.
When you cook the garlic at the start of making a curry the raw smell should gradually go.
We all use different blenders which all work differently. You could try making the garlic/ginger paste separate from the onions, or as an alternative use a grater with small holes to mince the ginger and garlic by hand and just use the blender for the onions.
Thanks, Jeena.
Jeena, shukrya for sharing, it was very nice and simple to make, I added a little coconut milk and some tomato juice, did think it would be too runny but was perfect.
hi i have made this curry now 5 times its gorgous thank you so much for putting this on here x
Hi Chef Jeena,
This is a lovely recipe, but I must be doing something wrong as my gravy is gritty as if it was coming from the powdered spices.
The spices are recently bought and I cooked the dish for the time recommended.
It's not from the onions (as one of the previous posts suggests) and it's not from the tomato seeds.
I hope you can tell me where I'm going wrong.
Many thanks in advance and thank you for such a wonderful website.
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