Indian · Dinner
Chicken Curry with Poppy Seed Sauce
Boneless chicken thigh simmered in a yogurt gravy with toasted poppy seeds, onion, ginger, garlic and warm Indian spices. Poppy seeds are dry-toasted and ground for body and nutty depth, finished with ghee and served with steamed basmati rice.
$4
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
378Calories
38.2gProtein
20.6gFat
9.8gCarbs
3.1gSugar
2.9gFiber
520mgSodium
206mgChol
6.1gSat Fat
620mgPotassium
230mgCalcium
3.6mgIron
0.5mcgVitamin B12
4mgVitamin C
Goes well with
Indian Pale Ale
local
Masala Chai
international
low-calorie
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Cut chicken thigh into bite-sized chunks, pat dry, finely chop the onion.
2
Toast
Dry-toast poppy seeds in a small skillet over medium-low heat for 2 minutes, shaking often, until fragrant and darker. Grind to a coarse paste with a splash of water.
3
Saute
Heat ghee and oil in a nonstick pan over medium heat. Add onion and cook 5 minutes, stirring often, until soft and light golden.
4
Bloom
Add ginger-garlic paste, turmeric, cumin, coriander and chili powder. Cook over medium heat for 1 minute until fragrant and oil separates.
5
Simmer
Add chicken chunks and cook over medium-high heat for 4 minutes, turning occasionally, until opaque and lightly seared outside.
6
Simmer
Stir in poppy seed paste, yogurt and stock. Simmer over medium-low heat for 15 minutes, covered, stirring once or twice, until chicken is cooked through and gravy thickens to coat a spoon.
7
Rest
Remove from heat and let curry sit uncovered for 15 minutes so sauce settles and flavours meld.
8
Finish
Stir garam masala and salt into curry over low heat for 30 seconds until just combined, keeping heat low to prevent yogurt-based sauce from splitting.
9
Plate
Spoon curry into a bowl, scatter cilantro over top and serve with steamed basmati rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g boneless, skinless chicken thigh
- 4 tbsp4 tbsp poppy seeds
- 1/2 cup120ml plain yogurt
- 11 onion
- 2 tsp2 tsp ginger-garlic-paste
- 1/2 tsp1/2 tsp turmeric-ground
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp coriander-ground
- 1/2 tsp1/2 tsp chili-powder
- 2 tsp2 tsp ghee
- 1 tsp1 tsp vegetable-oil
- 2/3 cup160ml chicken-stock
- 1/2 tsp1/2 tsp garam-masala
- a pinch of salt
- 2 tbsp2 tbsp cilantro
