Easy Chicken Curry Recipe: Ideal for Pasture-Raised Chicken

What is Chicken Curry?

The origin of chicken curry is rooted in practicality. In rural Indian households, where every ingredient mattered, cooks found ways to use mature birds for flavorful, satisfying meals. Spices like turmeric, ginger, and garam masala were already staples for their health benefits and bold flavors. Tomatoes added a bright note, while yogurt, a common byproduct of milk, offered creaminess and a gentle tang. This dish wasn't about crazy techniques or fancy ingredients. It was born of necessity - maximizing resources and creating a nourishing meal from what was available. Over time, chicken curry became a familiar comfort, each family adding their traditional variations to the classic combination of flavors. This simple dish reflects values we share at Tyner Pond Farm: respect for ingredients, resourcefulness, and the importance of nourishing traditions. Here's a simple and delicious chicken curry recipe. It's easily adaptable and perfect for busy weeknights: Yields: 4-6 servings Prep time: 15 minutes Cook time: 25-30 minutes

Ingredients:

• 1 -2 pounds chicken thighs, quarters or legs or... 1 quart of canned chicken
• 1 tablespoon oil (olive, ghee, or neutral oil)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1-2 teaspoons garam masala (adjust for desired spice level)
• 1/2 teaspoon turmeric powder
• 1 (14.5 oz) can tomato sauce
• 1/2 cup plain yogurt or heavy cream (Curries are inherently adaptable, and there's no single "correct" sauce ratio...I use 2 cups in mine)
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Pasture Raised Chicken Curry with Rice

Instructions:

1. Heat the oil in a large skillet over medium-high. Add chicken and brown on all sides, about 5 minutes. Remove and set aside.  (If you are using Canned Chicken you save time by skipping this step)
2. In the same skillet, add onion and sauté until softened, 3-5 minutes.
3. Add garlic and ginger, cook for 30 seconds more.
4. Stir in garam masala and turmeric, cook for 1 minute until fragrant.
5. Add tomato sauce, yogurt (or cream), and a splash of water if needed to loosen the sauce. Season with salt and pepper. Return chicken and any accumulated juices to the pan.
6. Simmer for 15-20 minutes, or until chicken is cooked through.
7. Garnish with fresh cilantro (if desired) and serve over basmati rice or with naan bread.

Tips & Variations:

• For a milder curry, use less garam masala, or omit cayenne pepper (if adding).
•  Add bell peppers, chopped spinach, or other favorite vegetables.
• Flavor twist: Experiment with a touch of curry powder, cumin, or smoked paprika.