Indian · Dinner
Chicken Curry with Poppy Seed Sauce
Boneless chicken thigh simmered in an onion-tomato gravy thickened with ground poppy seed and cashew paste, finished with turmeric, coriander and garam masala. This gluten-free North Indian curry relies on nut-and-seed paste instead of wheat thickener, served with steamed basmati rice.
$4
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
542Calories
42.3gProtein
35.6gFat
15.8gCarbs
4.6gSugar
5.2gFiber
486mgSodium
207mgChol
8.1gSat Fat
780mgPotassium
210mgCalcium
4.8mgIron
0.6mcgVitamin B12
14mgVitamin C
Goes well with
Pale Ale or IPA
local
Masala Chai
international
gluten-free
protein-rich
low-carb
high-fiber
gluten-free
Instructions
1
Prep
Soak poppy seeds and cashews together in warm water for 15 minutes, then blend with 2 tablespoons soaking water into a smooth, thick paste.
2
Heat
Warm vegetable oil in a small saucepan over medium heat and sauté the finely chopped onion for 4 to 5 minutes until soft and light golden at the edges.
3
Heat
Add minced garlic, grated ginger and slit green chili; cook over medium heat for 1 minute until fragrant, then stir in chopped tomato, turmeric, coriander and red chili powder.
4
Heat
Simmer the tomato mixture over medium-low heat for 5 minutes until tomato breaks down into a jammy paste with oil separating at the edges.
5
Heat
Add chicken thigh chunks and simmer over medium heat for 5 minutes, turning once, until the outside turns opaque. Stir in poppy seed paste and water; simmer over medium-low heat for 12 to 15 minutes, stirring occasionally, until sauce thickens and chicken is cooked through with clear juices.
6
Heat
Stir garam masala into the curry and simmer over low heat for 1 minute until fully incorporated, then season with salt to taste.
7
Plate
Spoon the curry into a shallow bowl and scatter cilantro over the top before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g boneless chicken thigh
- 11 medium onion
- 4 tbsp4 tbsp poppy seeds
- 2020 cashews (about 15g)
- 11 medium tomato
- 4 cloves4 cloves garlic
- 11 inch fresh ginger
- 22 fresh green chili
- 2 tbsp30ml vegetable oil
- 1 tsp1 tsp turmeric powder
- 2 tsp2 tsp ground coriander
- 1 tsp1 tsp red chili powder
- 1 tsp1 tsp garam masala
- 1 cup240ml water
- salt to taste
- 2 tbsp2 tbsp cilantro
