Vermicular | Indian Chicken Curry

Indian Chicken Curry

Tailored for: Musui–Kamado
Oven Pot Click to Modify
Cooking Flow
74 min
Cooking Steps

[LOW] 5 min + 3 min
1 min + 20 min + 45 min


1 lb chicken thigh, cut into 2" pieces

Chicken Marinade
1 ½ teaspoons kosher salt
½ teaspoon ground turmeric
¼ teaspoon cayenne pepper

5 black peppercorns
4 whole cloves
4 green cardamom pods
1 bay leaf
1 whole dried red chili, stemmed, seeded
¼ cinnamon stick

3 tablespoons vegetable oil

½ medium onion, sliced
2 cloves garlic, minced
1" piece fresh ginger, peeled, minced
1 tablespoon tomato paste
1 medium tomato, diced
½ jalapeño pepper, seeded, finely chopped
½ teaspoon ground cumin
½ teaspoon ground coriander
4 tablespoons plain yogurt
½ lb baby potatoes, cut into 1" pieces
⅔ cup (150 ml) chicken broth
1 teaspoon kosher salt

1 tablespoon lemon juice
⅔ tablespoon butter
Chopped cilantro

  1. In a large bowl, mix ingredients for Chicken Marinade, coat the chicken and marinate for at least 30 minutes, preferably overnight.

  2. Fry Spices with vegetable oil over [LOW] heat for about 5 minutes or until fragrant. Add onion, garlic and ginger and sauté for 3 minutes or until the onion is translucent. Add tomato paste and sauté for another minute. Then add in tomato, jalapeño, cumin, coriander and yogurt; stir once. Cover and simmer over [LOW] heat for 20 minutes.

  3. Take out cloves, bay leaf and cinnamon stick. Puree the sautéed vegetables using a blender, then return them to the pot.

  4. Add the marinated chicken, potatoes, chicken broth and salt. Cover and simmer over [LOW] heat for 45 minutes or until chicken and potatoes are tender.

  5. Finish with lemon juice, butter and chopped cilantro for garnish. Serve with basmati rice or naan.

  • Make sure to keep stirring the spices to avoid burning.

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Musui–Kamado with the Vermicular Cookbook.

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