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Indian chicken curry

Indian Chicken Curry Recipe

Indian Chicken Curry is a traditional recipe features tender chicken pieces simmered in a savory sauce made with onions, tomatoes, and a blend of fragrant spices like turmeric, cumin, coriander, and garam masala. The curry is cooked until the chicken is juicy and infused with the vibrant flavors of the spices. Garnished with fresh cilantro, Indian Chicken Curry is typically served with steamed rice or warm naan bread for a satisfying meal. This hearty and comforting dish is a staple in Indian cuisine, perfect for sharing with family and friends.
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Prep Time 30 minutes
Cook Time 35 minutes
Course Main Course
Cuisine Indian
Servings 4

Ingredients
  

  • 500 g chicken breast cut into bite-sized pieces (For a vegetarian option, substitute chicken with 500g of firm tofu or chickpeas for a protein-rich, plant-based alternative.)
  • 2 tablespoons olive oil A healthier option compared to traditional ghee, offering similar richness with less saturated fat.
  • 1 large onion finely chopped
  • 2 cloves of garlic minced (Garlic is not only flavorful but also has health benefits like boosting the immune system.)
  • 1- inch piece of ginger grated
  • 1 large tomato pureed (Tomatoes are rich in vitamins C and K, potassium, and folate.)
  • 2 Bay leaves
  • 1/2 tsp Asafoetida powder
  • 1 teaspoon turmeric powder Turmeric is known for its anti-inflammatory properties.
  • 1 teaspoon cumin seeds Cumin can aid digestion and improve metabolic activity.
  • 1 teaspoon coriander powder Coriander supports digestion and adds a nutty, spicy flavor.
  • 1/2 teaspoon garam masala A blend of ground spices that adds warmth and depth.
  • 1/2 teaspoon chili powder Adjust according to your heat preference; chili boosts metabolism.
  • 1 cup coconut milk A dairy-free, lactose-free alternative to cream, adding creaminess and a subtle sweetness.
  • Salt to taste
  • Fresh cilantro for garnishing
  • Cooked basmati rice or quinoa for a gluten-free option to serve

Instructions
 

Marinate the Chicken:

  • In a bowl, combine the chicken pieces with 1/2 teaspoon turmeric, 1/2 teaspoon salt, 1/2 tsp Asafoetida powder and 1/2 teaspoon chili powder. Let it marinate for at least 30 minutes. If you're using tofu or chickpeas, follow the same process.

Prepare the Base:

  • Heat olive oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
  • Add the chopped onions and a pinch of salt. Cook until the onions are golden and soft. This usually takes about 5-7 minutes. Stirring occasionally will prevent them from sticking to the pan.
  • Add minced garlic and grated ginger to the pan and sauté for another minute until aromatic.

Cook the Tomato Puree:

  • Stir in the tomato puree, add 2 Bay leaves and the remaining spices (coriander powder, remaining turmeric, and chili powder).
  • Cook until the oil starts to separate from the tomato mixture, about 3-4 minutes.

Add the Chicken (or Alternative):

  • Add the marinated chicken (or tofu/chickpeas) to the pan. Cook for 5 minutes, stirring occasionally, to ensure all sides of the chicken are seared and infused with the spices.

Simmer with Milk:

  • Pour in the milk and bring the curry to a gentle simmer. Cover and let it cook for 20 minutes.
  • For tofu or chickpeas, reduce the cooking time to 10 minutes to avoid over-softening.

Finishing Touches:

  • Sprinkle garam masala and adjust the salt to your taste. Let the curry simmer uncovered for another 5 minutes to thicken slightly.

Serve:

  • Garnish with fresh cilantro before serving. Serve hot alongside cooked basmati rice or quinoa for a gluten-free option.