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–+ servings
chicken curry
Author: Laurel Braun

Edna's Curry | Indian-Filipino Chicken Curry

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This Indian-Filipino Chicken Curry recipe is famous in my family, and it's easy to see why. Spicy, rich coconut curry infused with Indian spices and soy marinated chicken thighs makes for a delicious flavour fusion that everyone will enjoy.
Prep Time: 15 minutes
Cook Time: 2 hours
Marinating Time: 2 hours
Total Time: 4 hours 15 minutes
Course: Lunch & Dinner, Main Course
Cuisine: Indian
Servings: 5
Calories: 495 kcal

Ingredients

Marinade
  • 4 whole chicken legs, cut "curry-style"1 and skin removed
  • 4 tbsp soy sauce, or GF tamari
  • 2 tbsp fresh ginger, finely chopped
Masala Spice Blend
  • 1 tsp whole coriander seeds
  • 1 tsp whole cumin seeds
  • 6 cloves
  • 10 green cardamom pods, split and husks removed
Curry
  • 4 tbsp neutral oil
  • 3 inch cinnamon stick
  • 2 large onions, finely chopped
  • 1 tbsp fresh ginger, minced
  • 1 tbsp garlic cloves, minced
  • 4 medium roma tomatoes, chopped
  • masala spice mix, above
  • 1 tsp fine sea salt
  • ½ tbsp kashmiri chili powder, or hot Indian chili powder
  • marinated chicken, above
  • 300 ml coconut milk, 2

Equipment

  • large saucepan or pot with a lid
  • mortar and pestal

Method

Marinate Chicken
  1. Add the curry cut, skinless chicken to a freezer bag3 along with the ginger and soy sauce or tamari. Toss to coat, seal the bag, and place in the fridge for a minimum of 30 minutes and up to 4 hours before you want to cook.
Make Masala Spice Blend
  1. Add coriander seeds, cumin seeds, cloves, and cardamom seeds (discard the husk) to a hot pan and toast for 30-60 seconds until fragrant.
  2. Either using a mortar and pestle or a spice grinder, grind up the toasted spices until finely ground or desired consistency reached. set aside.
Cook the Curry
  1. In a large saucepan, heat the oil over medium-low until rippling. Add the cinnamon stick and onion. Gently cook the onions until deeply browned.
    2. Browning the onions can take between 8-20 minutes, depending on your heat and how often you stir. I prefer if it takes a bit longer, as it develops the most flavour.
  2. Once the onions are browned, add in the garlic and ginger. Cook for 30 seconds until fragrant.
  3. Stir in the tomatoes and half the salt. Cook for 8-12 minutes until all of the water has evapourated from the onions and the oil begins to separate from the curry.
  4. Add in the masala spice mix and chili powder. Stir well and cook for another 30 seconds to wake up the spices before stirring in the marinated chicken and the marinade. Add the remaining salt and bring to a simmer then cover, cooking over low heat for 1 hour.
  5. After 1 hour has elapsed and the chicken is very tender, stir in the coconut milk. Bring back to a simmer then turn off the heat. Taste for salt and spices and serve over basmati rice.

Nutrition

Calories: 495kcal | Carbohydrates: 15g | Protein: 40g | Fat: 32g | Cholesterol: 172mg | Sodium: 1227mg | Potassium: 908mg | Fiber: 4g | Sugar: 4g | Vitamin A: 702IU | Vitamin C: 14mg | Calcium: 84mg | Iron: 5mg

Notes

Note 1: Curry cut chicken increases surface area for improved flavour and makes it easier to serve/eat. I cut the chicken thighs in half by cutting 2/3 of the meat from the bone. Some cut “curry style” chicken through the bone but I prefer this to avoid getting bits of bone in the sauce. With drumsticks, cut a slit on one side along the bone to increase surface area. If you don't have whole legs, use 6-8 thighs.
Note 2: Use full fat, not lite (it's just extra water). I do not use a full 400ml can, freeze the extra in an ice cube tray for easy future use! 
Note 3: If you'd like to be environmentally concious - use a reusable container and turn the chicken once or twice while marinating.