This Indian-Style Chicken Curry is a flavorful and aromatic dish that showcases the rich spices and creamy textures of Indian cuisine. Tender chicken is simmered in a fragrant sauce of tomatoes, onions, garlic, ginger, and an array of warm spices. Serve it with steamed basmati rice, naan, or roti for a comforting and delicious meal.
Origin:
Indian curries are globally celebrated for their vibrant spices and complex flavors. This dish draws inspiration from traditional Indian cooking methods, blending spices to create a savory and slightly spicy sauce that is versatile and deeply satisfying.
Ingredients:
For the Marinade:
- 1 lb (500g) chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup plain yogurt
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon garam masala
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
For the Curry:
- 2 tablespoons vegetable oil or ghee
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 medium tomatoes, pureed (or 1 cup canned tomato puree)
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon paprika or chili powder (adjust to taste)
- 1 teaspoon garam masala
- 1/2 cup coconut milk or heavy cream
- 1/2 cup water or chicken stock (adjust for desired consistency)
- Fresh cilantro leaves, chopped (for garnish)
Instructions:
1. Marinate the Chicken:
- In a large bowl, mix the yogurt, turmeric, chili powder, garam masala, salt, and lemon juice. Add the chicken pieces, coating them well. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
2. Cook the Aromatics:
- Heat oil or ghee in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds until fragrant. Add the chopped onion and sauté until golden brown, about 8-10 minutes.
- Stir in the garlic and ginger, cooking for another 1-2 minutes.
3. Build the Curry Base:
- Add the pureed tomatoes, coriander powder, turmeric, and paprika. Cook the mixture for about 5-7 minutes, stirring frequently, until the oil begins to separate from the masala.
4. Add the Chicken:
- Add the marinated chicken to the pan, stirring to coat it in the spice mixture. Cook for 5-7 minutes, allowing the chicken to brown slightly.
5. Simmer the Curry:
- Pour in the coconut milk or cream and water/stock. Stir well and bring the curry to a gentle simmer. Cover and cook for 15-20 minutes, or until the chicken is fully cooked and tender.
6. Finish and Garnish:
- Stir in garam masala and adjust seasoning with salt if needed. Simmer for another 2 minutes. Garnish with freshly chopped cilantro.
Tips for Success:
- Marinating the chicken enhances its flavor and tenderness, so don’t skip this step.
- For a richer curry, use ghee instead of oil and heavy cream instead of coconut milk.
- Adjust the spice level by reducing or increasing the chili powder and garam masala to taste.
Recommendations:
- Pair this curry with basmati rice, naan, or paratha for a complete meal.
- Add a side of cucumber raita or a fresh salad to balance the heat and flavors.
Nutrition (per serving, approximate for 4 servings):
- Calories: ~320
- Protein: 25g
- Fat: 20g
- Carbohydrates: 12g
- Fiber: 2g
- Sodium: 480mg
This Indian-Style Chicken Curry is a delightful combination of rich flavors and comforting textures, making it a perfect dish for weeknight dinners or special occasions.
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