The Imperial Chicken Curry hails from India's capital, Delhi. As the name suggests it's fit for royalty! In fact, it's one of my 10 Best Chicken Curry Recipes - a curry that surprises on every level. Light on ingredients, yet huge on flavour. The glossy sauce is beautifully balanced and developed. It offers a rich and fragrant experience with a slight sour note from the yoghurt, and because it has so few ingredients, it's really easy to prepare too. One of the easiest chicken curry recipes you'll find.
A rich, fragrant curry from Pakistan
Like most Northern Indian curries the Imperial Chicken Curry is richer than those of the South - In the north, onions, when stewed and broken down, are used to great effect in giving curries a sweet richness and a lovely glossy sauce to counteract the fragrance and heat of the spices - a wonderful harmonious balance of flavour.
I'm guilty of "checking" my curries for taste and doneness from about 10 minutes in. In essence, this is simply a combination of greed and erm... greed. I'll often eat an entire portion if nobody's looking. Am I the only one who does this?
If YOU haven't eaten every last drop before it's finished cooking then, like most curries, the Imperial Chicken Curry freezes very well, so portion it up and eat as sooner or later as you can bear! I would say that I think curry actually tastes better when it's been in the freezer for a while - the flavours are so much more developed.
I recently had a day of curry and cooked up 4 separate curries including the beautiful chicken saag, the lahore chicken curry and a batch of madras lamb curry and froze the lot. My freezer now looks like the ready-made meal section of a supermarket. Only 100% more authentic!
To tempt you even more, why not try one of my other amazing chicken curries that made the 10 Best Chicken Curry Recipes list. What's stopping you?