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Chicken ka Shorba (Chicken Curry)

A mildly spiced, easy to make curry. Perfect for your everyday meals.
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Prep Time 8 minutes
Cook Time 40 minutes
Servings: 4 persons
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the curry paste:
  • 1 medium onion
  • 4 cloves of garlic
  • 1 (5 cm) piece of ginger
  • 2 tsp coriander powder
  • ½ tsp turmeric powder
  • 1 tsp kashmiri red chili powder (substitute: any other red chili powder) adjust to preferred spice level
  • 1 tsp salt
  • ¼ cup water
Additional ingredients:
  • 3 Tbsp olive oil
  • 1 tsp cumin seeds
  • 2 pieces black cardamom
  • 2 pieces Indian bay leaves (substitute: small bark of cinnamon)
  • 600 grams chicken legs and thighs (bone in recommended)
  • 1 cup (250 ml) water

Equipment

  • Blender

Method
 

Make the curry paste:
  1. Peel the onion, ginger and garlic and roughly chop them.
  2. Add the above ingredients, along with coriander powder, turmeric powder, chili powder, salt and water into a blender. Turn them into a smooth paste. Keep aside.
Start cooking:
  1. Heat a big pot on medium high heat and add oil.
  2. Once the oil is hot add cumin seeds, black cardamom and bay leaves. Saute for 1 minute.
  3. Add all of the prepared curry paste to the top. Stir and cook on medium low heat for around 5-7 minutes. Keep stirring to avoid burning. If the masala starts sticking to the bottom, add small splashes of water and continue cooking. When your masala turns glossy and you see some oil appearing on the surface, you can move on to the next step.
  4. Add the chicken into the pot and coat it well with the masala. Stir and cook until the chicken changes it's color from all sides. This will take 2-3 minutes.
  5. Add the water and mix well. Cover and cook on low heat for 30 minutes or until the chicken is cooked through. (See notes below for Instant pot and pressure cooker instructions)
  6. After the chicken is cooked, keep it covered and leave to rest for about 5 minutes. This will allow the oil to appear on surface and your curry will look more appetising.
  7. Serve with multi-grain chapati , brown rice or cauliflower rice.

Notes

If you have an Instant pot or pressure cooker, you can reduce the cooking time:
  • Instant pot: after cooking the masala on sauté mode, tenderise the chicken on high pressure (lid sealed) for 12 minutes (quick release).
  • Pressure cooker: after sautéing the masala, tenderise the chicken by cooking on medium low heat (lid sealed) for 15 minutes.