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Chicken Curry-1

Chicken Curry

A classic and flavorful chicken curry made with tender pieces of chicken simmered in a rich, aromatic sauce with tomatoes and spices. Perfect for a comforting dinner, served with steamed rice or naan.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 persons
Course: Main Course
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 600 g chicken thighs, boneless and skinless cut into bite-sized pieces
  • 1 large onion finely chopped
  • 4 cloves garlic grated or minced
  • 1 tablespoon fresh ginger grated
  • 2 medium tomatoes chopped
  • 100 ml plain yogurt
  • 2 tablespoons vegetable oil
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 0.5 teaspoon garam masala
  • 0.5 teaspoon turmeric powder
  • 0.5 teaspoon red chili powder adjust to taste
  • 1 teaspoon salt adjust to taste
  • 2 tablespoons fresh cilantro chopped, for garnish
  • 200 ml water

Equipment

  • 1 Large heavy-bottomed pot or Dutch oven
  • 1 Measuring spoons
  • 1 Measuring cups
  • 1 Grater for ginger and garlic
  • 1 Bowl

Method
 

  1. Heat the vegetable oil in a large heavy-bottomed pot over medium heat.
  2. Add chopped onions and sauté for 6-8 minutes until golden brown.
  3. Add the garlic and ginger, cooking for 1 minute until fragrant.
  4. Stir in curry powder, cumin, coriander, garam masala, turmeric, chili powder, and salt. Toast the spices for 1 minute.
  5. Add chopped tomatoes and cook for 5 minutes until they soften and oil begins to separate.
  6. Add the chicken pieces to the pot, mixing well to coat with the spices and sauce.
  7. Cook for 5 minutes, stirring occasionally until chicken starts to brown.
  8. Lower the heat, stir in yogurt, and cook for 2 minutes.
  9. Pour in water, bring to a simmer. Cover and cook for 15-18 minutes until chicken is tender and sauce has thickened.
  10. Taste and adjust salt or spices as needed.
  11. Garnish with chopped cilantro before serving.

Notes

Serve warm with steamed rice or naan.
Bone-in pieces can also be used for deeper flavor; increase cooking time by 10 minutes.
For extra richness, stir in a splash of cream or coconut milk at the end.
Leftovers can be refrigerated for up to 3 days and often taste even better the next day.