Chicken curry my style

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…

Pollo al curry a mi estilo

 

 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:

Pasta de ajo y jengibre

 

Chicken curry my style

Chicken curry my style

Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Cuisine India
Servings 4
Calories 125 kcal

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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