Chicken Curry
Spicy and savory with aromatic spices and a hint of freshness from cilantro.
Ingredients
- 2 lbs chicken, cut into pieces
- 2 tablespoons oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1-inch ginger, grated
- 2 tomatoes, chopped
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt to taste
- 1 cup water
- Fresh cilantro, for garnish
Preparation
- Heat 2 tablespoons of oil in a large pan over medium heat.
- Add 1 large finely chopped onion and sauté until golden brown.
- Stir in 4 cloves minced garlic and 1-inch grated ginger; cook for 1-2 minutes until fragrant.
- Add 2 chopped tomatoes, 1 tablespoon ground coriander, 1 tablespoon ground cumin, 1 teaspoon turmeric powder, and 1 teaspoon red chili powder.
- Cook until the tomatoes break down and the spices are well incorporated, about 5-7 minutes.
- Add the 2 lbs of chicken pieces to the pan and stir well to coat with the spice mixture.
- Season with salt to taste and cook for about 8-10 minutes, stirring occasionally.
- Pour in 1 cup of water and bring to a simmer. Lower the heat and cover the pan.
- Cook for 20 minutes, or until the chicken is fully cooked and tender.
- Stir in 1 teaspoon of garam masala and cook for an additional 2 minutes.
- Garnish with fresh cilantro before serving.
Nutrition (per serving)
Calories350 kcal
Protein25 g
Carbs10 g
Fat22 g
Origin
Chicken curry is a staple dish in Indian cuisine, with various regional adaptations throughout South Asia. Its origin traces back to the Indus Valley Civilization, where spices were first cultivated.
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