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Aromatic Indian Chicken Curry

Rating

Calories: Approximately 320 calories per serving

Macros: Proteins: 23g, Fats: 18g, Carbohydrates: 8g

Cooking time: 35 minutes

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Categories: Main Courses, Indian Cuisine, Chicken Recipes, Curry Dishes, Lunches, Dinners, Ethnic Foods, Savoury Dishes

About

Indulge in the rich flavors of Indian cuisine with this aromatic chicken curry. Perfectly balanced with a blend of spices, this dish is sure to transport your taste buds to a whole new world. Enjoy this hearty and wholesome meal with a side of white rice and naan for the ultimate dining experience.

Top Recipe

Chicken Curry

emaninthekitchen234.753 hours ago3 min read

Ingredients

🍗 5 to 6 boneless, skinless chicken thighs (cut into small pieces)
🧅 1 large onion, chopped
🍅 2 tomatoes, chopped
🌿 A handful of cilantro, chopped
🧄 2 tablespoons garlic paste
🧄 2 tablespoons ginger paste
🥣 1/4 cup plain yogurt
🫒 1/2 cup oil
🍅 2 tablespoons tomato paste
🌿 1 cinnamon stick
🍃 2 bay leaves
🌿 4 cardamom pods
🧂 1 tablespoon salt
🌶️ 1 teaspoon Kashmiri chili powder
🌿 1 teaspoon cumin
🌿 1 teaspoon garam masala
🌿 1 teaspoon coriander
🌿 1 teaspoon curry powder
🌿 1/2 teaspoon turmeric
🌶️ 1 teaspoon black pepper

Instructions

1- Heat the Oil:

In a large pot, heat 1/2 cup of oil over medium heat.

2- Cook the Spices:

Add 1 cinnamon stick, 2 bay leaves, and 4 cardamom pods to the hot oil. Cook for about a minute until fragrant.

3- Sauté the Onion:

Add 1 chopped large onion and sauté until it turns a rich golden brown.

4- Add the Chicken:

Incorporate the bite-sized pieces of chicken thighs into the pot, and add 2 tablespoons of garlic paste and 2 tablespoons of ginger paste. Mix well, cover, and cook for 5 minutes.

5- Incorporate the Tomatoes and Spices:

Add 2 chopped tomatoes, 1 teaspoon Kashmiri chili powder, 1 teaspoon cumin, 1 teaspoon garam masala, 1 teaspoon coriander, 1 teaspoon curry powder, 1/2 teaspoon turmeric, 1 teaspoon of black pepper, and 1 tablespoon of salt. Stir to combine all the flavors.

6- Add Tomato Paste and Yogurt:

Introduce 2 tablespoons of tomato paste and 1/4 cup plain yogurt to the curry. Mix thoroughly, cover the pot again, and let it simmer on medium-low heat for about 15 minutes, stirring occasionally.

7- Final Touch:

After 15 minutes, remove the bay leaves and cinnamon stick from the pot. Add a generous handful of chopped cilantro, mix one final time, and your dish is ready.

8- Serve:

Serve the chicken curry hot, alongside white rice and naan. Garnish with additional cilantro if desired.

Prep Time: Approximately 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4-6
Calories: Approximately 320 calories per serving
Proteins: 23g per serving
Fats: 18g per serving
Carbohydrates: 8g per serving