Chicken curry my style

This chicken curry is one of my go-to curry recipes. So easy to prepare and so flavourful that everybody in my house loves it. The preparation of this dish doesn’t take long, perfect for a quick lunch served with basmati rice. Also, you can serve it for dinner with some fresh salad and chapati.

I usually use chicken thighs instead of breasts for juicy and succulent results. But if you like the breast, you can also use it for this recipe. Let’s see how I prepare this delicious chicken curry my style…

Instructions:

-Put the chicken pieces in a large mixing bowl. Add all ground spices: turmeric, cumin powder, coriander powder, red chilli powder and the ginger-garlic paste. Mix everything and marinate for about 10 to 15 minutes.

-Put a pan with oil on medium-high heat. When the oil is hot, add cumin seeds. When they start to sizzle add bay leaf, cinnamon stick, and cardamoms.

-Add chopped onions and fry until transparent. Add the marinated chicken and tomatoes.

-Mix everything well for 2-3 minutes on high heat. Then lower the heat to medium-high and cover the pan.

-When the chicken has released all the water, uncover the pan, and let it cook on medium heat for about 30 minutes approximately.

-When you see the water has reduced completely, the tender and juicy chicken pieces are well combined with the thick gravy, turn off the flame.

-Sprinkle some chopped coriander leaf on top of it if you want and serve it with chapati or rice.

Related Basics:

• Ginger-Garlic paste

Chicken curry my style

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Cuisine: India

Calories: 125

Ingredients Method

Ingredients

  

• 1kg chicken thighs cut into small cubes
• 1 large onion cut into small cubes
• 2 tomatoes chopped
• 2 tablespoons ginger-garlic paste
• 3-4 tablespoons oil
• Salt to taste
• Fresh coriander leaves finely chopped (Optional)

Spices:

• 1 teaspoon cumin seeds
• 1 bay leaf
• ½ cinnamon stick
• 3-4 green cardamoms
• 1 and 1/2 teaspoons turmeric
• 2 teaspoons cumin powder
• 2 teaspoons coriander powder
• 1 teaspoon red chilli powder

Method

 

1. Put the chicken pieces in a large mixing bowl. Add all ground spices: turmeric, cumin powder, coriander powder, red chilli powder and the ginger-garlic paste. Mix everything and marinate for about 10 to 15 minutes.
2. Put a pan with oil on medium-high heat. When the oil is hot, add cumin seeds. When they start to sizzle add bay leaf, cinnamon stick and cardamoms.
3. Add chopped onions and fry until transparent. Add the marinated chicken and chopped tomatoes.
4. Mix everything well for 2-3 minutes on high heat. Then lower the heat to medium-high and cover the pan.
5. When the chicken has released all the water, uncover the pan, and let it cook on medium heat for about 30 minutes approximately.
6. When you see the water has reduced completely, the tender and juicy chicken pieces are well combined with the thick gravy, turn off the flame.
7. Sprinkle some chopped coriander leaf on top of it if you want and serve it with chapati or rice.