Sunday Chicken Curry

Are you prepping for your Sunday Chicken Curry? 🥘
Growing up in Calcutta, Sunday lunch was always special. Usually a chicken curry or goat curry made by my father. The rest of the week I had my mother’s cooking, which bordered on the utilitarian side. My father was a gourmand, and on Sundays he took the kitchen over. And I was there by his side being his assistant and soaking up every bit of the process. 
Now, in my American home, it seems like a whole different world. Today, I took myself back there. 

Sunday Chicken Curry

Serves 6-8

3 lbs boneless skinless chicken thighs and/or breast, cut into 2” pieces, (about 4 pieces per thigh)

2 cups thinly sliced onions,

2 tbsp ginger grated

1 tbsp garlic chopped

2 cups chopped tomatoes

6 tbsp oil

1 tsp cumin seeds

½ tsp turmeric powder

½ tsp cumin powder

1 tsp coriander powder

½ tsp chilli powder (this would make it medium hot, you can go less)

2 tsp salt (or to taste)

1 tsp garam masala powder

3 large yukon gold potatoes cut into 2” cubes (optional)

4 tbsp chopped cilantro


Aromatics - Cinnamon stick, green cardamom pods, black cardamom pods, cloves - 2 each

(This is optional in a way, great if you have all or some of it on hand, but I wouldn’t get too hung up on it. You can still get a pretty good curry without these)


Heat oil in a heavy bottomed pot. When oil is hot, add the cumin seeds. Let sizzle for  10 seconds or so. Add the aromatics. Stir for another 30 seconds till the cinnamon unfurls.

Add sliced onions. Saute on medium high heat for 5 minutes, till onions are softened and slightly caramelized. Add garlic and ginger and saute for a minute.

Add the chopped tomatoes. Add turmeric, cumin, coriander and chilli powders and salt. Saute for 5 minutes till this mixture becomes soft and pulpy. It’s important you take time with this step because this forms the base of the sauce.

Add the chicken pieces and continue sauteing for another 5 minutes, till the chicken is opaque and releasing some of its own juices.

At this point, add the cubed potatoes, stir and add 3 cups of water (or more), enough to cover the meat and potato mixture.

Bring this to a simmer and turn heat to medium and simmer, covered, for about 15 minutes, stirring every few minutes or so.

Take the lid off, and give a good stir. Add garam masala and mix well. Turn off heat. Sprinkle with fresh chopped cilantro.

Serve with roti and rice.

This tastes even better the next day!.