THIS IS MY COMFORT FOOD. CHICKEN CURRY, JUST LIKE MOM MADE.
It’s amazing how foods can be so emotional and hold such special meaning.
Growing up we simply referred to this dish as “brown chicken”. It was a house favorite which was in our weekly rotation and everything about this dish spells comfort food to me. My Mom used to prepare this in a pressure cooker and everything from the sound of the cookers whistle to the aromas of the curry reminds me of my childhood. I still remember sitting in my room upstairs doing my homework and the smell of this delicious curry filling the house and making my tummy rumble. I would run downstairs just as my Mom would be lifting the lid off the cooker and I would impatiently wait to put spoonfuls of the gravy and chicken on top of my warm rice. We always served this with sliced onion and pickled beets. It was quite simply perfection!
Now, I try and make this dish for my kids, just like my Mom did.
This recipes uses both whole and ground spices. The color of the curry is is a rich golden brown and the aromas are just heavenly.
You can use whatever cut of chicken you like, but chicken legs was the way we used to do it at home. I usually make this stove-stop but more recently I’ve been whipping this up in my instant pot and have had amazing results. The chicken always turns out Juicy and tender.
This is the recipe passed down from my Mom and I don’t plan to change a thing. Even better, it is naturally Paleo & Whole30! No recipe adjustments needed at all!
I hope you guys enjoy this recipe as much as we do in our house.
Pair this with some fluffy basmati rice or along side a big hardy salad or sautéed veggies for a complete meal.
Insert Recipe below
Classic Indian Chicken Curry
Indian Comfort Food - Paleo & Whole30
INGREDIENTS
- 2 tbsp ghee
- 8-10 chicken legs
- 1 cinnamon stick
- 1 bay leaf
- 2 green cardamom
- 2 cloves
- 1 large onion, chopped
- 2 medium tomatoes, chopped
- 3 cloves garlic, chopped
- 1.5 inch piece ginger, grated
- 1/2 tsp turmeric
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 1/2 tsp cayenne powder (optional)
- salt to taste
- water as needed
- fresh coriander to garnish
INSTRUCTIONS
- Heat your ghee in a heavy bottom pan.
- add in your whole spices - cinnamon, cloves, green cardamom, and bay leaves. cook until fragrant, about 1 minute.
- Add in your chopped onion and fry until they brown and caramelize.
- Next lower the heat to a lower flame add in your ginger, garlic, tomatoes, and powdered spices - turmeric, cumin, coriander, garam masala, and cayenne.
- You will want to cook this down for about 8-10 minutes until fragrant, and your tomatoes are completely cooked down. You may need to add 1/2 a cup or more of water at this point if there isn't enough moisture in the tomatoes.
- Next, add your chicken and salt.
- Give everything a good mix, lower the heat to a simmer and cook for 30-45 minutes.
- Check periodically and if add water if needed.
- Turn your Instant Pot onto the saute function.
- Heat your ghee and add in your whole spices - cinnamon, cloves, green cardamom, and bay leaves. cook until fragrant, about 1 minute.
- Add in your chopped onion and fry until they brown and caramelize.
- Next add in your ginger, garlic, tomatoes, and powdered spices - turmeric, cumin, coriander, garam masala, and cayenne.
- You will want to cook this down for about 8-10 minutes until fragrant, and until your tomatoes are completely cooked down.
- Add 1 cup of water, your chicken, and salt.
- Give everything a good mix.
- Close your instant pot and make sure it is on sealing. Choose the manual setting and set the cooking time for 15 minutes.
