Description
A comforting and flavorful chicken curry filled with aromatic spices and creamy coconut milk, perfect for family gatherings.
Ingredients
Scale
- 1 kg chicken, cut into pieces
- 2 onions, finely chopped
- 2 tomatoes, chopped
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 2 green chilies, slit
- 2 teaspoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 cup coconut milk
- 2 tablespoons oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat the oil in a large pot over medium heat. Add cumin seeds and let them sizzle until fragrant.
- Add chopped onions to the pot. Sauté them until golden brown.
- Stir in minced garlic, grated ginger, and slit green chilies; cook until aromatic.
- Add the chopped tomatoes to the pot and cook until softened.
- Stir in curry powder, turmeric powder, and coriander powder; blend well.
- Introduce the chicken pieces and salt; mix to coat the spices.
- Pour in the coconut milk and bring to a simmer. Cover and cook for 25-30 minutes.
- Garnish the curry with fresh cilantro just before serving.
- Serve hot with rice or bread.
Notes
Store leftovers in an airtight container for up to 3-4 days. Can freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg