Indian
Chicken Curry
$3
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
380Calories
32gProtein
23gFat
10gCarbs
4gSugar
2gFiber
620mgSodium
120mgChol
5gSat Fat
480mgPotassium
40mgCalcium
2.5mgIron
0.4mcgVitamin B12
10mgVitamin C
Goes well with
Indian Pale Ale (IPA)
local
Masala Chai
international
gluten-free
dairy-free
high-protein
Instructions
1
Heat oil or ghee in a heavy-bottomed pan and add cumin seeds, letting them sizzle.
2
Add chopped onions and sauté until golden brown.
3
Stir in ginger-garlic paste and cook until the raw smell disappears.
4
Add tomatoes and cook until they soften and the oil separates from the masala.
5
Mix in turmeric, chili powder, coriander powder, and salt; cook the spices for a minute.
6
Add chicken pieces and coat well with the masala, cooking for 5-7 minutes until the chicken changes color.
7
Pour in water, cover, and simmer on medium-low heat until chicken is tender and the gravy thickens, about 20-25 minutes.
8
Sprinkle garam masala and fresh coriander leaves before serving.
9
Serve hot with rice or flatbread.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400 g400 g chicken, bone-in pieces
- 11 large onion, finely chopped
- 11 medium tomato, pureed or chopped
- 3/4 tbsp3/4 tbsp ginger-garlic paste
- 1 1/2 tbsp1 1/2 tbsp vegetable oil or ghee
- 1/2 tsp1/2 tsp cumin seeds
- 1/4 tsp1/4 tsp turmeric powder
- 1/2 tsp1/2 tsp red chili powder
- 3/4 tsp3/4 tsp coriander powder
- 1/2 tsp1/2 tsp garam masala
- 1/2 tsp1/2 tsp salt
- 1/2 cup1/2 cup water
- 1 tbsp1 tbsp fresh coriander leaves, chopped
