Dive into the rich and aromatic world of Indian cuisine with this easy-to-follow chicken curry recipe. Tender chicken simmered in a spiced tomato-based sauce, perfect for a hearty and comforting meal.
Ingredients
Directions
Sauté Aromatics: Heat the oil or ghee in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
Add Ginger and Garlic: Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
Add Spices: Add the cumin seeds (if using), coriander powder, turmeric powder, red chili powder, and garam masala. Sauté for 1 minute, stirring constantly, until the spices are fragrant. If using ground cumin, add it now.
Brown Chicken: Add the chicken pieces to the pot. Increase the heat slightly and cook, stirring occasionally, until the chicken is lightly browned on all sides, about 5-7 minutes.
Simmer the Curry: Stir in the diced tomatoes (with their juice) and water (or chicken broth). Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 20-25 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.
Add Coconut Milk (Optional): If using, stir in the coconut milk during the last 5-10 minutes of simmering for added creaminess.
Season and Serve: Season the curry with salt to taste. Garnish generously with fresh chopped coriander leaves before serving. Serve hot with basmati rice, naan bread, or roti.
Classic Indian Chicken Curry
Serves: 6 People
Prepare Time: 20
Cooking Time: 45
Calories: 550
Difficulty:
Medium
Dive into the rich and aromatic world of Indian cuisine with this easy-to-follow chicken curry recipe. Tender chicken simmered in a spiced tomato-based sauce, perfect for a hearty and comforting meal.
Ingredients
Directions
Sauté Aromatics: Heat the oil or ghee in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
Add Ginger and Garlic: Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
Add Spices: Add the cumin seeds (if using), coriander powder, turmeric powder, red chili powder, and garam masala. Sauté for 1 minute, stirring constantly, until the spices are fragrant. If using ground cumin, add it now.
Brown Chicken: Add the chicken pieces to the pot. Increase the heat slightly and cook, stirring occasionally, until the chicken is lightly browned on all sides, about 5-7 minutes.
Simmer the Curry: Stir in the diced tomatoes (with their juice) and water (or chicken broth). Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 20-25 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.
Add Coconut Milk (Optional): If using, stir in the coconut milk during the last 5-10 minutes of simmering for added creaminess.
Season and Serve: Season the curry with salt to taste. Garnish generously with fresh chopped coriander leaves before serving. Serve hot with basmati rice, naan bread, or roti.
