Indian-Inspired Chicken with Chili Curry
Ingredients
- 2 tbsp mustard oil or olive oil or use ghee for a more authentic Indian flavor
- 1 lb 450g ground chicken (or use paneer cubes or tofu for a vegetarian option)
- 1 large onion finely chopped
- 1 green bell pepper diced
- 1 Yellow or Red Bell Pepper optional
- 2 cloves garlic minced
- ½ - inch piece of fresh ginger minced (adds depth to the Indian flavor)
- 2 tomatoes chopped (or use canned tomatoes if fresh is unavailable)
- 1 can 15 oz red kidney beans, drained and rinsed
- 1/2 cup chicken broth or substitute with vegetable broth
- 2 green chilies slit (optional for extra heat)
- 2 tbsp garam masala Indian spice mix
- 1/2 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp chili powder adjust for spice level
- 1/2 tsp kasuri methi dried fenugreek leaves (optional but adds a lovely earthy note)
- Salt and pepper to taste
- 1/2 cup fresh cilantro chopped, for garnish
- 1 tbsp fresh cream or plain yogurt or use coconut milk for a dairy-free option
- Lime wedges for serving
Instructions
- Sauté Spices: Heat mustard oil or ghee and toast cumin seeds until fragrant. Add onions and cook until golden brown. Stir in ginger, garlic, and green chilies.
- Cook Chicken: Add ground chicken or paneer/tofu, and sauté until browned. Stir in turmeric, coriander, chili powder, and garam masala. Cook for 2 minutes.
- Add Tomatoes, bell peppers: Stir in tomatoes, bell peppers and cook until softened.
- Add kidney beans and chicken broth, bringing to a boil. Simmer for 15-20 minutes.
- Finish & Garnish: Stir in kasuri methi (optional), if using, and a tablespoon of cream or yogurt.
- Garnish with fresh cilantro and lime wedges before serving.