Are you ready to embark on a culinary adventure? This Chicken Curry Recipe is not only easy to prepare but also packed with flavor that will leave your guests asking for seconds. With succulent chicken simmered in a luscious sauce of spices, tomatoes, and coconut milk, it’s a dish that celebrates the vibrant flavors of Indian cuisine. Let’s dive into the details of this delightful recipe!
Ingredients
– 500g chicken, cut into pieces
– 2 tablespoons vegetable oil
– 1 large onion, finely chopped
– 3 garlic cloves, minced
– 1 inch ginger, grated
– 2 tomatoes, pureed
– 1 can coconut milk
– 2 teaspoons curry powder
– 1 teaspoon turmeric
– 1 teaspoon cumin
– Salt to taste
– Fresh coriander for garnish
Servings and Cooking Time
This Chicken Curry Recipe serves 4 people. Preparation time is approximately 15 minutes, with a cooking time of about 30 minutes.
Nutritional Value
Per serving (1 bowl):
– Calories: 350
– Protein: 28g
– Fat: 20g
– Carbohydrates: 12g
– Fiber: 3g
This nutritional information is based on a single serving.
Step-by-Step Cooking Process
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the chopped onions and sauté until golden brown.
3. Stir in the minced garlic and grated ginger, cooking for another 2 minutes.
4. Add the pureed tomatoes and cook until the mixture thickens.
5. Sprinkle in the curry powder, turmeric, and cumin, stirring well.
6. Add the chicken pieces, ensuring they are well coated with the spice mixture.
7. Pour in the coconut milk and bring to a simmer.
8. Season with salt to taste and cover the pot.
9. Cook on low heat for 20-25 minutes until the chicken is tender.
10. Garnish with fresh coriander before serving.
Alternative Ingredients
You can substitute chicken with tofu or chickpeas for a vegetarian option. Also, use low-fat coconut milk to reduce calories without sacrificing flavor.
Serving and Pairings
This Chicken Curry pairs beautifully with steamed basmati rice, naan bread, or a fresh salad. For a complete meal, consider serving it with raita or pickles.
Storage and Reheating
Store leftover chicken curry in an airtight container in the fridge for up to 3 days. It can be reheated on the stovetop or in the microwave. For longer storage, it can be frozen for up to 2 months—just ensure to thaw it in the fridge before reheating.
Cooking Mistakes
– Don’t skip marinating the chicken for enhanced flavor.
– Avoid overcooking the onions; they should be golden, not burnt.
– Ensure to use fresh spices for the best taste.
– Don’t rush the simmering process; low and slow is key.
– Taste and adjust seasoning as needed throughout cooking.
Helpful Tips
– Use bone-in chicken for richer flavor.
– Add vegetables like spinach or bell peppers for added nutrition.
– Experiment with different spices to customize the flavor.
– Let the curry sit for a while for the flavors to meld.
FAQs
Can I make Chicken Curry in advance?
Yes, chicken curry can be made in advance. In fact, it often tastes better the next day as the flavors continue to develop. Just store it properly in the fridge.
What can I serve with Chicken Curry?
Chicken curry is delicious with basmati rice, naan bread, or even quinoa. Pair it with a refreshing cucumber salad for a balanced meal.
Is Chicken Curry spicy?
The spice level can be adjusted based on your preference. You can reduce the amount of curry powder or add a dollop of yogurt to tone it down.
Can I freeze Chicken Curry?
Absolutely! Chicken curry freezes well. Just make sure to cool it completely before transferring it to an airtight container for freezing.
How do I make Chicken Curry thicker?
To thicken the curry, simmer it uncovered for a longer time, or add a cornstarch slurry (cornstarch mixed with water) to achieve your desired consistency.
Conclusion
This Chicken Curry Recipe is sure to become a favorite in your household. With its rich flavors and comforting aroma, it’s perfect for any occasion. Gather your ingredients and enjoy a delicious homemade meal that brings the taste of India to your table!
Chicken Curry
Ingredients
- 500 g chicken cut into pieces
- 2 tablespoons vegetable oil
- 1 large onion finely chopped
- 3 garlic cloves minced
- 1 inch ginger grated
- 2 tomatoes pureed
- 1 can coconut milk
- 2 teaspoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- Salt to taste
- Fresh coriander for garnish
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the chopped onions and sauté until golden brown.
- Stir in the minced garlic and grated ginger, cooking for another 2 minutes.
- Add the pureed tomatoes and cook until the mixture thickens.
- Sprinkle in the curry powder, turmeric, and cumin, stirring well.
- Add the chicken pieces, ensuring they are well coated with the spice mixture.
- Pour in the coconut milk and bring to a simmer.
- Season with salt to taste and cover the pot.
- Cook on low heat for 20-25 minutes until the chicken is tender.
- Garnish with fresh coriander before serving.
