Below is the recipe for preparing and making curry chicken
1 chicken pieces (approximately 700g)
2 tablespoons vegetable oil or ghee
1 large onion, finely chopped
3-4 cloves garlic, minced
1 inch piece of ginger, minced
2-3 tomatoes, pureed or finely chopped
1 cup coconut milk or water (optional, depending on the type of curry)
Fresh cilantro for garnish
Spices:
2 teaspoons curry powder (or a mix of turmeric, coriander, cumin, and chili powder)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric powder
1/2 teaspoon chili powder (adjust to taste)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1 bay leaf
Salt and black pepper to taste
Instructions:
Marinate the Chicken (Optional): If you want extra flavor, marinate the chicken pieces with 1 teaspoon of curry powder, a pinch of salt, and a tablespoon of yogurt. Let it sit for at least 30 minutes.
Cooking:
Heat the Oil: In a large pot or deep skillet, heat 2 tablespoons of vegetable oil or ghee over medium heat.
Sauté Onions: Add the finely chopped onions to the pot and sauté until they become golden brown. This usually takes about 5-7 minutes.
Add Garlic and Ginger: Add the minced garlic and ginger to the pot. Sauté for another 1-2 minutes until fragrant.
Spice Mix: Add the spices (curry powder, ground cumin, ground coriander, turmeric powder, chili powder, ground cinnamon, ground cardamom, and bay leaf). Stir well to coat the onions, garlic, and ginger with the spices. Cook for 1-2 minutes to toast the spices and release their flavors.
Add Tomatoes: Add the pureed or finely chopped tomatoes. Cook until the tomatoes break down and the mixture becomes thick and paste-like. This can take about 5-7 minutes.
Cook the Chicken: Add the chicken pieces to the pot. Stir well to coat the chicken with the spice and tomato mixture. Cook for about 5 minutes, allowing the chicken to brown slightly.
Add Liquid: Pour in 1 cup of coconut milk or water (optional, depending on your desired consistency). Stir well to combine. Bring the mixture to a simmer.
Simmer: Cover the pot and let the curry simmer on low heat for 20-30 minutes, or until the chicken is fully cooked and tender. Stir occasionally to prevent sticking and ensure even cooking.
Season: Check the seasoning and add salt and black pepper to taste.
Garnish: Once the curry is done, garnish with fresh cilantro leaves.
Serving Suggestions:
Serve the curry chicken with steamed rice, naan, or roti.
Accompany the dish with a side of raita (yogurt with cucumber) or a fresh salad.
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Adjust Spices: Feel free to adjust the spice levels to your preference. If you prefer a milder curry, reduce the amount of chili powder.
Consistency: For a thicker curry, reduce the amount of liquid. For a thinner sauce, add more water or coconut milk.
Protein Alternatives: This recipe can also be adapted for other proteins such as lamb, beef, or tofu for a vegetarian option.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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