Dad's Sunday Chicken Curry

I grew up in a household where food was both a point of contrast and connection. My mother was a strict vegetarian—she didn’t even eat eggs—while my father, brother, and I happily ate everything from poultry and mutton to seafood. Despite these culinary differences, the kitchen remained a shared space. And Sundays? They were sacred.

Every Sunday, without fail, Dad would make a simple chicken curry just for the three of us—my brother, him, and me. It wasn’t just a meal; it was a ritual. The curry was always soupy, with soft, golden potatoes that soaked up all the flavor.

While he cooked, Dad would pour himself a glass of whiskey, pop in a cassette of old ghazals, and hum along while I hovered nearby pretending to be his sous chef—mostly handing over spices or sneaking a taste from the pot. My brother, who had zero interest in cooking, would magically appear right when the curry was ready. And between squabbles over who got the bigger piece of chicken or the last chunky potato, we’d polish it all off with rice and grins.

Even now, this curry is deeply nostalgic for me. It reminds me of warm kitchens on rainy afternoons, the quiet rhythm of weekends, and how food has always meant love in our home.

And the best part? It’s incredibly easy to make.

Here’s the recipe—no frills, just comfort in a bowl.

Cooking time : 60 minutes

Serves 6 generous portions

Ingredients

For Quick Marination:

• 750g to 1kg skinless chicken (bone-in preferred)

• Salt to taste

• ¼ tsp turmeric powder

• ¼ tsp Kashmiri red chilli powder

• 2 tbsp plain yogurt

  
  

For the Gravy:

• 2 tbsp ghee or vegetable oil

• 1 tsp cumin seeds

• 2-inch cinnamon stick

• 2 bay leaves

• 3 green cardamoms

• 1 black cardamom

• 1 tbsp ginger-garlic paste

• 3 large onions, finely chopped

• 2 tomatoes, finely chopped

• Salt to taste

• 1½ tbsp Kashmiri red chilli powder

• ½ tsp turmeric powder

• 2 tbsp coriander powder

• 1 tsp hot red chilli powder

• Hot water, as needed

• 3 large potatoes, peeled and cut into large chunks

  
  

To Garnish (Optional but Recommended):

• A pinch of garam masala

• A pinch of roasted, crushed dried fenugreek (kasuri methi)

• A handful of chopped fresh coriander

  
  

Method

1. Marinate the Chicken:In a large bowl, mix the chicken with salt, turmeric, Kashmiri red chilli powder, and yogurt. Set aside while you prepare the gravy.

2. Build the Gravy:Heat oil or ghee in a large pan. Add cumin seeds, cinnamon, bay leaves, cardamoms, and ginger-garlic paste. Sauté for 30 seconds on low heat until aromatic.

3. Add the chopped onions and cook on medium-high heat until golden brown.

4. Add tomatoes and salt. Cook until the tomatoes break down and become soft.

5. Stir in the powdered spices and cook for about a minute. Taste and adjust spices if needed.

6. Add the marinated chicken and potatoes. Mix well and add about 1 cup of hot water if needed to loosen the gravy.

7. Cook on high heat for 10 minutes, then reduce the heat and simmer for another 30 minutes or until the chicken and potatoes are fully cooked and tender.

8. Stir the curry well. Adjust the consistency with hot water as needed.

9. Taste and adjust salt. Finish with garam masala, crushed fenugreek, and fresh coriander.

10. Serve hot—with rice, roti, or just as it is, with a side of memory.

    
    

Tips:

• Don’t cut the potatoes too small—they’ll fall apart during cooking.

• For a richer, more indulgent version, you can deep-fry the potatoes before adding them.

• The garnish is optional—use whatever you have on hand. The soul of this dish lies in its simplicity.

• Replace the Chicken with Lamb or Beef. The cooking time will vary depending on the protein.

• The poultry can be marinated overnight and refrigerated.