This chicken curry is the perfect way to get your curry fix without being in the kitchen all day.It tastes so good for something so quick, you will be amazed. Though simple, it still contains some of the essential elements and methods of traditional Indian cooking. Indian chicken curry is simple to make using lots of tomatoes and lots of onions is my quick fix for dinner on weeknights. This also is of the best recipes to start with if you are a new cook and love non vegetarian food.
Chicken curry typically starts with whole spices, heated in oil. A sauce is then made with onions, ginger, garlic, and tomatoes, and powdered spices. Bone-in pieces of chicken are then added to the sauce, and simmered until cooked through. It's so simple to make and tastes completely authentic! The aromatic spices and herbs used in this curry makes it extra special. And the best part is that it’s super easy! Top it off with some coriander before serving to give it a beautiful touch of green.
Garlic, ginger and onion – fresh aromatics add a favour boost that makes all the difference with quick curries.
Chicken broth/ for creaminess and favour.
Chicken – thighs are best because this curry needs to be simmered for 12 minutes for the flavors to develop.
Coriander/cilantro – lovely freshness and favour boost.
Coriander haters – use chives or green onions instead.
MORE CHICHEN RECIPES ARE LINKED HERE
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Prep time
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Cooking time
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Serves
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10
mins
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15
mins
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4
persons
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Recipe Cuisine: Indian
Recipe Type: Side dish
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Ingredients
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Method
1. In a small mixing
bowl, add ¼ cup and ½ of the turmeric to the chicken, and set aside.Make cuts in the flesh of chicken for masala to seep in
if you are using chicken in bone.Cut the onions and roughly chop the tomatoes without removing the skin and mince garlic and
ginger.
2. Heat oil in pan on medium heat. Add your tsp cumin and green chilies which should
sizzle.
3. Add ginger and garlic and cook for one minute while
constantly stirring.
4. Add the onions and sauté until they start to turn golden.
5. Add some tomatoes and Leave to cook on medium to low heat
for approximately 20 to 30 minutes or until the tomatoes have completely
dissolved.
6. Add turmeric powder, red chili powder, chicken masala powders
and cook for 30 seconds while constantly stirring.
7. Reduce
to medium and add your chicken, stir-frying until all sides are seared; cook
for five to seven minutes and sauté (until the chicken has
turned white).
8. Immediately add 1/2 cup chicken
broth to the pan to prevent the spices from burning.
9. Add more water and cook
for 5 minutes longer if the chicken isn't tender yet.
10. All the spices will infuse into the chicken and by the
time it's tender they'll be infused into the chicken - yum!
11. Chicken is done when the insides of the thigh of the
chicken are no longer pink.
12. Use a knife and a fork to test this.Add salt to taste. Garnish with coriander before serving.
Serving suggestions
Mashed potato or noodles
White or brown rice.
Toasted
naan or paratha.
Notes
Chicken
-skinless boneless thigh is best because it stays juicy even after the required
simmering time.
Different brands have different saltiness, so taste sauce
at end to see if it needs more salt.
You can use garlic and ginger paste instead of minced ginger and garlic.
Yummy dear
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