This chicken curry is one of my go-to curry recipes. So easy to prepare and so flavourful that everybody in my house loves it. The preparation of this dish doesn’t take long, perfect for a quick lunch served with basmati rice. Also, you can serve it for dinner with some fresh salad and chapati.
I usually use chicken thighs instead of breasts for juicy and succulent results. But if you like the breast, you can also use it for this recipe. Let’s see how I prepare this delicious chicken curry my style…
Ingredients
- 1 kg chicken thighs cut into small cubes
- 1 large onion cut into small cubes
- 2 tomatoes chopped
- 2 tablespoons ginger-garlic paste
- 3-4 tablespoons oil
- Salt to taste
- Fresh coriander leaves finely chopped (Optional)
Spices:
- 1 teaspoon cumin seeds
- 1 bay leaf
- ½ cinnamon stick
- 3-4 green cardamoms
- 1 and 1/2 teaspoons turmeric
- 2 teaspoons cumin powder
- 2 teaspoons coriander powder
- 1 teaspoon red chilli powder
Instructions:
-Put the chicken pieces in a large mixing bowl. Add all ground spices: turmeric, cumin powder, coriander powder, red chilli powder and the ginger-garlic paste. Mix everything and marinate for about 10 to 15 minutes.
-Put a pan with oil on medium-high heat. When the oil is hot, add cumin seeds. When they start to sizzle add bay leaf, cinnamon stick, and cardamoms.
-Add chopped onions and fry until transparent. Add the marinated chicken and tomatoes.
-Mix everything well for 2-3 minutes on high heat. Then lower the heat to medium-high and cover the pan.
-When the chicken has released all the water, uncover the pan, and let it cook on medium heat for about 30 minutes approximately.
-When you see the water has reduced completely, the tender and juicy chicken pieces are well combined with the thick gravy, turn off the flame.
-Sprinkle some chopped coriander leaf on top of it if you want and serve it with chapati or rice.
Related Basics:
Chicken curry my style
Ingredients
- 1kg chicken thighs cut into small cubes
- 1 large onion cut into small cubes
- 2 tomatoes chopped
- 2 tablespoons ginger-garlic paste
- 3-4 tablespoons oil
- Salt to taste
- Fresh coriander leaves finely chopped (Optional)
Spices:
- 1 teaspoon cumin seeds
- 1 bay leaf
- ½ cinnamon stick
- 3-4 green cardamoms
- 1 and 1/2 teaspoons turmeric
- 2 teaspoons cumin powder
- 2 teaspoons coriander powder
- 1 teaspoon red chilli powder
Instructions
- Put the chicken pieces in a large mixing bowl. Add all ground spices: turmeric, cumin powder, coriander powder, red chilli powder and the ginger-garlic paste. Mix everything and marinate for about 10 to 15 minutes.
- Put a pan with oil on medium-high heat. When the oil is hot, add cumin seeds. When they start to sizzle add bay leaf, cinnamon stick and cardamoms.
- Add chopped onions and fry until transparent. Add the marinated chicken and chopped tomatoes.
- Mix everything well for 2-3 minutes on high heat. Then lower the heat to medium-high and cover the pan.
- When the chicken has released all the water, uncover the pan, and let it cook on medium heat for about 30 minutes approximately.
- When you see the water has reduced completely, the tender and juicy chicken pieces are well combined with the thick gravy, turn off the flame.
- Sprinkle some chopped coriander leaf on top of it if you want and serve it with chapati or rice.
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