Persian Chicken Curry Recipe | Delicious form of chicken in 1 hr

By Fatemeh Baniali On Nov 20, 2023 Last updated Nov 22, 2023

5/5 - (2 votes)

Persian Chicken Curry, Originating in the Indian subcontinent and has traveled around the world over the years and there are few countries where curry is not a part of its local cuisine.

The original recipe of curry stew (khoresht kari) originally goes back to India, but this delicious dish is considered an international dish that many people around the world have tasted.

If you are thinking about what to cook with chicken or what to cook for lunch and dinner, we suggest you stay with Cookery Magazine until the end of this article.

Of course, this food has different types and is made in different ways, all of which are tasty and delicious.

For example, you can learn how to prepare Indian curry stew with butter or make this dish with chicken and yogurt.

Even the recipe for curry stew with chicken, mushrooms and cream is one of the most popular recipes that we recommend to you.

Table of Contents:

Ingredients for making Persian Chicken Curry

Chicken breast	400 grams (2 pcs)
Garlic	4 cloves
Caraway	1 tablespoon
Cream	1 cup
Clove	1 tablespoon
Yogurt	1 cup
Curry powder	4-6 teaspoon
Onions	2 pcs
Tomato paste	2 tablespoons
Parsley	2 tablespoons
Liquid oil	As much as needed
Salt, pepper, turmeric	As much as needed

Recipe for making Persian Chicken Curry

The first step

At the beginning, to start the work, we prepare the cream sauce and yogurt, and for this purpose, we pour 30 grams of butter into a pan and put the pan on the gas until the butter melts (if you want, you can use liquid oil instead of butter).

Then we wash 1 onion with water, remove its skin with a knife, cut it into wedges, and fry the onion in butter (or liquid oil) until it becomes light.

Then we peel 4 cloves of garlic and crush them with a garlic chopper (or grate it with a fine grater) and add them to the onion’s pan and fry them in hot oil until the smell of garlic fills the air.

Then we add 1 tablespoon of Caraway, enough salt, pepper, and turmeric, 1 teaspoon of ginger, and 1 teaspoon of clove powder to the pan and fry the spices in the pan with hot onion and garlic for about 2 minutes.

The second step of preparing Persian Chicken Curry

Then, in this step, add 1 cup of cream and 1 glass of yogurt to the ingredients of the first step in the pan and mix, and stir the ingredients in the pan for about 10 minutes on a gas flame until our sauce thickens. Now our stew sauce is ready.

The third step of preparing Persian curry

Then, at this stage, we peel another onion and chop it very finely with a knife.

Pour liquid oil into a pan and put the pan on the gas flame and turn on the gas and when the oil is hot, fry the onions in the oil until it becomes light and golden.

caramelized onions for Persian Chicken Curry

The fourth step of preparing

Then, at this stage, we wash 400 grams of chicken breast with water (if you want, instead of chopping the chicken breast, you can use any part of the chicken, such as thighs or upper thighs or a combination of them, this is a matter of taste) And on the cutting board, with a knife or a cleaver, roughly the size of a Joojeh kabab, we chop the chicken breast and remove the bones.

Then we fry the chopped chicken breast in oil and in a hot onion pan, and then add salt, pepper, curry powder and tomato paste to the chicken and stir. We fry the chicken until its color changes.

The last & fifth step in preparing persian chicken curry

Then, at this stage, when the chicken is cooked and changes its color, we add it to the pan containing the stew ingredients (yogurt sauce, cream, etc.) and place the pan containing the stew ingredients on the gas flame for about half an hour, Our Persian Curry stew should be mixed and the flavors will merge with the chicken.

When the stew thickens, now our Persian Curry is ready, put Persian Curry in a suitable and deep dish and serve it with rice for lunch along with vegetables and Shirazi salad. or served with bread for dinner. Enjoy your meal

Golden tips for having the best Persian Curry

You can decorate the Persian curry stew with fresh chopped cilantro or basil.
You can add cubed fried potato or, remove the potato from this dish or replace it with 1 tablespoon of white flour.
If you want to have a fattier food, completely replace the water with milk or, milk with cream.
This stew should be thick and low in water.
Note that this dish should be a little spicy.
While preparing the sauce, you can add saffron and lemon juice to it.

Having a journey in the history of khoresht kari

Although Persian curry stew is known as an Indian food that is more than 4000 years old, new ancient excavations show that its cooking is not limited to India.

By analyzing the remains of spices left on a cooking board and other stone tools for cooking, found 2 meters below ground at an archaeological site in Vietnam, the researchers have found out that Persian curry stew was cooked in the distant past in Southeast Asia.

The archaeological site in southern Vietnam was once an important center for foreign trade of the Funan kingdom in Southeast Asia.

Dr. Hsiao Chun-hong, a senior researcher in archeology at the Australian National University and one of the authors of the study, said: “Making curry stew involves not only the use of a wide range of spices, but also the use of grinding tools, as well as considerable time and individual effort. “

Curry spice is actually a spice combination of cinnamon, garlic, cardamom, turmeric and pepper, etc., which is widely used in the cooking of eastern Iran countries such as India and Pakistan. With this delicious spice, different and diverse dishes are made.

One of the delicious dishes that is made with this spice in Iran today is khoresht curry or Persian curry. Khoresh curry belongs to India and actually curry spice is a spice of Indian origin. This spicy and delicious food is prepared almost everywhere in India.

The basis of this stew is based on curry spices, ginger, pepper and garlic. This stew is very suitable for lunch with rice.

According to another narrator: Most of us think that curry is an Indian dish; True, but this perception is not the whole truth.

After the occupation of India by the British at the end of the 19th century, the British in India encountered the food culture of this subcontinent.

Native Indian chefs prepared highly spiced dishes that were not suited to British tastes.

Therefore, the English themselves got involved, put some pieces of meat and chiken in a thick and spicy liquid and called this creative stew curry.

This was while the Indians used the word curry not to refer to a specific food, but to name a set of spices.

The British did not invent or even create it, but they played a prominent role in bringing their inventive food to other cultures.

Curry, which was once only a mixed spice in Indian soil, was slowly used in stews and made its way to Japanese armies, English parties or even Asian schools.

Conclusion

Thank you for being with us with this delicious and popular food. If you have any questions, it’s my honor to answer. Enjoy your exploration of Persian cuisine!

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Persian Chicken Curry Recipe

Recipe by Fatemeh BanialiCourse: Main CourseCuisine: PersianDifficulty: Normal

Servings

2-3

servings

Prep time

minutes

Cooking time

hour

Calories

300

kcal

This article guides you through the process of preparing this aromatic dish that brings the essence of Persian cuisine to your table.

Ingredients

Chicken breast, 400 grams (2 pcs)
Garlic, 4 cloves
Caraway, 1 tablespoon
Cream, 1 cup
Clove, 1 tablespoon
Yogurt, 1 cup
Curry powder, 4-6 teaspoon
Onions, 2 pcs
Tomato paste, 2 tablespoons
Parsley, 2 tablespoons
Liquid oil, As much as needed
Salt, pepper, turmeric, As much as needed

Directions

The first step
At the beginning, to start the work, we prepare the cream sauce and yogurt, and for this purpose, we pour 30 grams of butter into a pan and put the pan on the gas until the butter melts (if you want, you can use liquid oil instead of butter).
Then we wash 1 onion with water, remove its skin with a knife, cut it into wedges, and fry the onion in butter (or liquid oil) until it becomes light.
Then we peel 4 cloves of garlic and crush them with a garlic chopper (or grate it with a fine grater) and add them to the onion’s pan and fry them in hot oil until the smell of garlic fills the air.
Then we add 1 tablespoon of Caraway, enough salt, pepper, and turmeric, 1 teaspoon of ginger, and 1 teaspoon of clove powder to the pan and fry the spices in the pan with hot onion and garlic for about 2 minutes.
The second step of preparing Persian Chicken Curry
Then, in this step, add 1 cup of cream and 1 glass of yogurt to the ingredients of the first step in the pan and mix, and stir the ingredients in the pan for about 10 minutes on a gas flame until our sauce thickens. Now our stew sauce is ready.
The third step of preparing Persian curry
Then, at this stage, we peel another onion and chop it very finely with a knife. Pour liquid oil into a pan and put the pan on the gas flame and turn on the gas and when the oil is hot, fry the onions in the oil until it becomes light and golden.
The fourth step of preparing
Then, at this stage, we wash 400 grams of chicken breast with water (if you want, instead of chopping the chicken breast, you can use any part of the chicken, such as thighs or upper thighs or a combination of them, this is a matter of taste) And on the cutting board, with a knife or a cleaver, roughly the size of a Joojeh kabab, we chop the chicken breast and remove the bones.
Then we fry the chopped chicken breast in oil and in a hot onion pan, and then add salt, pepper, curry powder and tomato paste to the chicken and stir. We fry the chicken until its color changes.
The last & fifth step in preparing persian chicken curry
Then, at this stage, when the chicken is cooked and changes its color, we add it to the pan containing the stew ingredients (yogurt sauce, cream, etc.) and place the pan containing the stew ingredients on the gas flame for about half an hour, Our Persian Curry stew should be mixed and the flavors will merge with the chicken.
When the stew thickens, now our Persian Curry is ready, put Persian Curry in a suitable and deep dish and serve it with rice for lunch along with vegetables and Shirazi salad. or served with bread for dinner. Enjoy your meal

Notes

You can decorate the Persian curry stew with fresh chopped cilantro or basil.
Note that this dish should be a little spicy.
This stew should be thick and low in water.
While preparing the sauce, you can add saffron and lemon juice to it.
If you want to have a fattier food, completely replace the water with milk or, milk with cream.
You can add cubed fried potato or, remove the potato from this dish or replace it with 1 tablespoon of white flour.

Frequently Asked Questions about Persian Curry

How much water should be available in the preparation of Persian curry stew?

This stew should be thick and its wateriness spoils the taste, so use a small amount of water to cook it and let the stew water evaporate well in the last stages.