Origin Indian Chicken Curry

Indian chicken curry has roots that stretch back centuries, with regional variations all over India. The combination of aromatic spices and slow-cooked chicken creates a dish that reflects India’s rich culinary heritage.

Why You’ll Love This Recipe

This recipe strikes the perfect balance between spicy, tangy, and savory flavors. It’s straightforward to prepare, uses simple ingredients, and delivers a hearty meal that pairs beautifully with rice or Indian breads like naan and roti.

Also Read : Carrot Bundt Cake

Indian Chicken Curry

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

450

kcal

Ingredients

• 1 lb (450g) chicken pieces (bone-in or boneless)

• 2 tbsp oil or ghee

• 2 large onions, finely sliced

• 2 tomatoes, pureed or chopped

• 1 tbsp ginger-garlic paste

• 1 tsp turmeric powder

• 2 tsp coriander powder

• 1 tsp cumin powder

• 1 tsp garam masala

• 1 tsp red chili powder (adjust to taste)

• 1 cup water or chicken stock

• Fresh cilantro, chopped (for garnish)

• Salt to taste

Directions

• Heat oil or ghee in a large pan over medium heat. Add sliced onions and sauté until golden brown.
• Stir in ginger-garlic paste and cook until the raw smell disappears.
• Add pureed tomatoes and cook until oil starts to separate from the masala.
• Mix in turmeric, coriander, cumin, red chili powder, and salt. Cook spices for a minute.
• Add chicken pieces and sauté until they are coated well with the masala.
• Pour in water or stock, cover, and simmer on low heat for 25–30 minutes until the chicken is tender and cooked through.
• Stir in garam masala and cook for another 2 minutes.
• Garnish with fresh cilantro and serve hot with steamed rice or Indian breads.

Notes

• Use bone-in chicken for more flavor, but boneless works too.
• Adjust spice levels according to your taste.
• For a richer curry, add a splash of cream or coconut milk toward the end.
• Leftovers taste even better the next day!

The post Indian Chicken Curry appeared first on RecipeWikki.

Origin Mixed Vegetable Curry

Mixed Vegetable Curry has its roots in North and South Indian cuisine, where seasonal vegetables are used to create delicious and nutritious meals. Traditionally, it is made with a tomato-onion base, flavored with aromatic spices like cumin, turmeric, and garam masala. Some regional versions include coconut milk or yogurt to enhance the texture and taste.

What I Love About This Recipe

This curry is nutrient-rich and customizable with any vegetables you have on hand. The blend of spices and creamy texture makes it comforting yet healthy. I love how easy it is to prepare, and the leftovers taste even better the next day as the flavors deepen. Plus, it’s naturally vegetarian and can be made vegan-friendly!

Also Read : Marry Me Chicken Pasta Bake

Mixed Vegetable Curry

Recipe by RecipeWikkiCourse: Indian Recipies

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

180

kcal

Ingredients

• 2 tablespoons oil or ghee

• 1 teaspoon cumin seeds

• 1 onion, finely chopped

• 1 teaspoon ginger-garlic paste

• 2 tomatoes, pureed

• 1 carrot, diced

• ½ cup green peas

• ½ cup cauliflower florets

• ½ cup green beans, chopped

• 1 potato, diced

• ½ teaspoon turmeric powder

• 1 teaspoon coriander powder

• 1 teaspoon garam masala

• ½ teaspoon red chili powder (adjust to taste)

• ½ teaspoon salt (or as needed)

• ½ cup water (adjust as needed)

• ¼ cup coconut milk or fresh cream (optional)

• Fresh coriander leaves for garnish

Directions

• Heat oil or ghee in a pan and add cumin seeds. Let them splutter.
• Add chopped onions and sauté until golden brown.
• Stir in ginger-garlic paste and cook until the raw smell disappears.
• Pour in pureed tomatoes and cook for 5 minutes until the oil separates.
• Add turmeric, coriander powder, red chili powder, and salt, mixing well.
• Toss in all chopped vegetables and stir to coat them with the spices.
• Pour in water, cover the pan, and let it simmer for 15 minutes until vegetables soften.
• Stir in garam masala and coconut milk (if using), cooking for another 2 minutes.
• Garnish with fresh coriander leaves and serve hot.

Notes

• Swap vegetables based on availability—zucchini, bell peppers, or mushrooms work great too.
• Adjust spice levels by increasing or reducing the chili powder.

The post Mixed Vegetable Curry appeared first on RecipeWikki.

Origin Indian Fish Curry

Fish curry is a staple in coastal Indian cuisine, particularly in states like Kerala, West Bengal, and Goa. Each region has its own variation, using different spice blends and cooking techniques. Kerala-style fish curry is often made with coconut milk, while Bengali and Goan versions incorporate mustard seeds and tamarind for a tangy kick.

What I Love About This Recipe

The bold flavors of this curry make it truly irresistible. The combination of tangy tomatoes, aromatic spices, and tender fish creates a dish that’s both comforting and exciting. I love how adaptable it is—you can use any firm white fish, adjust the spice levels, and even experiment with coconut milk for a creamy texture. Plus, it pairs wonderfully with hot steamed rice, making it a go-to meal for any day of the week.

Also Read : Holi Traditional Puranpoli

Indian Fish Curry

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

350

kcal

Ingredients

• 500g firm white fish (like tilapia, cod, or pomfret)

• ½ teaspoon turmeric powder

• ½ teaspoon red chili powder

• ½ teaspoon salt

• 1 tablespoon lemon juice

• 2 tablespoons oil (mustard oil for an authentic taste)

• 1 teaspoon mustard seeds (optional)

• 1 onion, finely chopped

• 2 tomatoes, pureed

• 1-inch ginger, grated

• 3 garlic cloves, minced

• ½ teaspoon turmeric powder

• 1 teaspoon red chili powder

• 1 teaspoon coriander powder

• ½ teaspoon garam masala

• ½ cup coconut milk (optional, for Kerala-style)

• 1 teaspoon tamarind paste (for tanginess)

• 1 cup water

• Salt to taste

• Fresh coriander for garnish

Directions

• In a bowl, marinate the fish with turmeric, red chili powder, salt, and lemon juice. Let it rest for 15 minutes.
• Heat oil in a pan and fry the marinated fish pieces until lightly golden on both sides. Remove and set aside.
• In the same pan, add mustard seeds and let them crackle.
• Add chopped onions and sauté until golden brown. Stir in ginger and garlic, cooking for another minute.
• Pour in the tomato puree and cook until the oil separates.
• Mix in turmeric, red chili powder, coriander powder, and salt, stirring well.
• Add water and bring to a simmer. Stir in coconut milk (if using) and tamarind paste for a tangy, creamy flavor.
• Gently place the fried fish pieces into the curry and let them cook for 5-7 minutes, allowing the flavors to infuse.
• Sprinkle garam masala and give it a final mix.
• Garnish with fresh coriander and serve hot with steamed rice.

Notes

• Use firm fish to prevent breaking while cooking.
• Adjust the spice level according to your preference.

The post Indian Fish Curry appeared first on RecipeWikki.