Chicken curry

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Course: Supper
Prep Time: 15 minutes
Cook Time: 45 minutes
Refrigerate: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 4 people
Calories: 412kcal

Ingredients

Marinating Chicken

  • 500 g boneless chicken cut into bite-sized pieces
  • 1/2 cup yogurt
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • salt to taste

Curry

  • 2 tbsp vegetable oil
  • 2 onions finely chopped
  • 2 tomatoes finely chopped
  • 1 tsp cumin seeds
  • 1 cinnamon stick
  • 2-3 green cardamom pods
  • 2-3 cloves
  • 1 bay leaf
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • 1/2 tsp paprika powder (optional for color)
  • salt to taste
  • fresh coriander leaves for garnish

Instructions

Marinating the Chicken:

  • In a large bowl, combine the yogurt, ginger paste, garlic paste, turmeric powder, red chili powder, and salt.
  • Add the chicken pieces to the marinade and mix well to coat the chicken evenly. Cover the bowl and refrigerate for at least 30 minutes, but ideally, marinate it for a few hours or overnight for the best flavor.

Cooking the Curry:

  • Heat the vegetable oil in a large, heavy-bottomed pan or pot over medium heat.
  • Add the cumin seeds, cinnamon stick, green cardamom pods, cloves, and bay leaf. Sauté for a minute or until they start to crackle and become fragrant.
  • Add the chopped onions and sauté until they turn golden brown, which should take about 5-7 minutes.
  • Add the chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture, stirring occasionally. This may take around 7-10 minutes.
  • Stir in the coriander powder, cumin powder, garam masala, and paprika powder (if using). Cook for another 2-3 minutes to allow the spices to blend.
  • Add the marinated chicken to the pan and cook for about 5-7 minutes, or until the chicken turns white and is partially cooked.
  • Pour in enough water to cover the chicken. Bring it to a boil, then reduce the heat to low, cover the pan, and let it simmer for about 20-25 minutes or until the chicken is cooked through and tender. Stir occasionally.
  • Adjust the salt and spices according to your taste. If you prefer a thicker curry, you can let it simmer for a bit longer to reduce the sauce.

Serving:

  • Garnish the chicken curry with fresh coriander leaves. Serve hot with steamed rice, naan bread, or roti.
    Enjoy your homemade Indian Chicken Curry!
Nutrition Facts
Chicken curry
Amount per Serving
Calories
412
% Daily Value*
Fat
 
30
g
46
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
8
g
Monounsaturated Fat
 
11
g
Cholesterol
 
127
mg
42
%
Sodium
 
130
mg
6
%
Potassium
 
611
mg
17
%
Carbohydrates
 
14
g
5
%
Fiber
 
3
g
13
%
Sugar
 
6
g
7
%
Protein
 
23
g
46
%
Vitamin A
 
811
IU
16
%
Vitamin C
 
14
mg
17
%
Calcium
 
104
mg
10
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

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