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mom's chicken curry served with rotis and rice
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4.30 from 47 votes

Mom's Chicken Curry

Home style chicken curry with complex flavors from onions, coconut and earthy flavors from the turmeric, red chili powder and garam masala!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Indian
Servings: 10
Calories: 350kcal


  • 2 tablespoons oil
  • ¼ teaspoon asafetida
  • ½ teaspoon ground turmeric
  • 2 inch fresh ginger cut into 5-6 pieces
  • 12 garlic cloves
  • ½ cup fresh cilantro chopped
  • ½ cup fresh mint chopped
  • 4 pounds whole bone-in skinless chicken pieces (3-4 inch pieces)
  • ½ cup onion diced
  • 4 teaspoons kosher salt

Ingredients for Curry Paste:

  • 2 tablespoons oil divided
  • 2 cups red onions diced
  • ¾ cup dry unsweetened grated coconut
  • 1 teaspoon turmeric powder
  • 2 tablespoons kashmiri red chili powder
  • 1 to 2 tablespoons Mom’s Garam Masala
  • 1 tablespoon cumin powder
  • 1 tablespoon coriander powder
  • 1 teaspoon kosher salt


Curry paste:

  • Heat 1 tablespoon of oil in a medium pan. Add diced onions and cook for 10 minutes, on medium hight heat, stirring frequently until the onions turn golden brown. Add coconut and cook for another 5 minutes on medium low heat. Allow to cool down.
  • Once cooled, add the mixture to a blender. Add half a cup of water and blend to make a smooth paste. Return the onion-coconut paste to the pan.
  • Add remaining 1 tablespoon of oil. Cook this paste on medium high heat until the oil starts to separate from the sides. Add the remaining spices - turmeric, red chili powder, garam masala, cumin powder, coriander powder and salt. Cook on low heat for a minute, stirring the curry paste frequently so it does not stick to the pan. Keep aside.

Cooking Chicken

  • In a small blender jar or food processor, make a fine paste of ginger, garlic, cilantro and mint by adding 2 tablespoon of water. Keep aside.
  • Turn Instant Pot to Saute(more) mode and heat oil. Add asafetida and turmeric.
  • Carefully add the ginger-garlic-cilantro-mint paste to the oil. Be careful as the oil could splutter out. Saute for a minute.
  • Add chicken, onions and salt. Mix well, coating the chicken with the spices. Add 1 cup of water and mix well.
  • Close the Instant Pot with pressure valve to sealingand Pressure Cook for 8 minutes.
  • Open the Instant Pot after 10 minutes of Natural Pressure Release. Add the Curry Paste and gently fold it in the cooked chicken.
  • Set the Instant Pot to Saute mode and bring the chicken curry to a full boil. Turn Instant Pot off. Garnish with more cilantro. Enjoy hot with chapati, naan and rice.



Stovetop recipe:
Use a large pot instead of the Instant Pot. Follow the above recipe and instead of pressure cooking the chicken, simply cook it covered on the stovetop for 20-25 minutes on medium heat or under the chicken is fully cooked. Depending on the size of the chicken pieces and the type of chicken used, it may take more or less time. Add more water, ¼ cup at a time if needed. 


Calories: 350kcal | Carbohydrates: 7g | Protein: 24g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 92mg | Sodium: 1280mg | Potassium: 384mg | Fiber: 1g | Sugar: 1g | Vitamin A: 815IU | Vitamin C: 8.1mg | Calcium: 48mg | Iron: 2.2mg
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