Chicken Curry tempered with Coriander Seeds: Quick & Easy

There can be so many different ways Chicken Curry can be made. When I am making chicken curry I almost always prefer marinating it ahead. The easiest marinade that I make is by using yogurt and ginger-garlic paste and let the marinated chicken hang in the fridge for at least 2 hours. But today it was a spur of the moment decision to make chicken curry. I initially had plans to make something with minced chicken, but when I took the pack out it smelled kinda funky so I had to throw it. I never feel good about throwing out food, but just cannot risk it with chicken. I used whole coriander seeds to cook chicken curry for the first time. It turned out yum and I loved the crunch it added to the curry!

Chicken Curry


  • Chicken – 5-6 pieces, I used bone-in skinless thigh
  • Oil – 1tbs + enough to fry chicken 
  • Garam Masala – 1 inch cinnamon stick, 4 green cardamom pods split open & 4 cloves
  • Green Chili – 1 (or more if you prefer heat)
  • Onions – 1 big, sliced
  • Garlic – 1 tsp, grated
  • Ginger – 1tsp, grated
  • Tomato – 1 small, chopped
  • Coriander Leaves/Cilantro – a handful, chopped
  • Coriander Seeds – 2 tsp
  • Cumin Powder – 1/2 tsp
  • Coriander Powder – 1/2 tsp
  • Turmeric Powder – a fat pinch
  • Paprika or Kashmiri Mirch – 1/2 tsp
  • Sugar – 1/4 tsp
  • Salt to taste

In a pan, heat oil and fry the chicken pieces till they turn golden brown on both sides (you can skip this step). To make sure that the chicken browns nicely, I always pat dry the chicken pieces with a paper towel after washing them. Keep aside. I just threw away the excess oil after frying the chicken so that about 1 tbsp remained. You can use fresh oil. But never re-use the oil once it has cooled down. 

Temper the hot oil with Garam Masala and coriander seeds and fry till fragrant. Add the sliced onion, ginger-garlic paste, green chili and the sugar and fried till the onions caramelized. Throw in the chopped tomatoes and the cumin powder, turmeric, paprika and salt and cook till the tomato is all mushy and oil leaves the sides. Add the chicken pieces. Add enough water to cover the chicken pieces. Cover and cook for 15 minutes or so till the gravy thickens. Sprinkle the chopped cilantro leaves and serve warm with rice or roti. 

4 Replies to “Chicken Curry tempered with Coriander Seeds: Quick & Easy”

  1. Made this for dinner last night. We all loved it. The crunch and flavor of coriander seed was simply awesome. The Husband, who is not a big fan of chicken said, "Thank you for the lovely chicken curry dinner…Totally loved it". The nearly 5 year old chirped, "Thank you Chicken!!!"

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