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…

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:

• Ginger-Garlic paste

Chicken curry my style

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour 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.