Home-Style Chicken Curry
A comforting and protein-rich home-style chicken curry featuring tender chicken pieces simmered in a rich, aromatic tomato-onion gravy. This dish is perfect for a satisfying weeknight dinner, bringing the warmth of traditional Indian flavors to your table.
Ingredients
- •1.5 lb Boneless, skinless chicken thighs (cut into 1-inch pieces)
- •1 piece Onion (medium, finely chopped)
- •3 cloves Garlic (minced)
- •1 tbsp Fresh ginger (grated or finely chopped)
- •14.5 oz Canned crushed tomatoes
- •0.5 cup Plain yogurt (full-fat or low-fat)
- •0.5 cup Chicken broth
- •1 tsp Garam Masala
- •1 tsp Ground cumin
- •1 tsp Ground coriander
- •0.5 tsp Turmeric powder
- •0.5 tsp Red chili powder (or to taste)
- •2 tbsp Vegetable oil
- •to taste to taste Salt
- •0.25 cup Fresh cilantro (chopped, for garnish)
Instructions
- 1.
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and brown them on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
Time: 7 min - 2.
Reduce heat to medium. Add the chopped onion to the pot and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
Time: 8 min - 3.
Stir in the garam masala, ground cumin, ground coriander, turmeric powder, and red chili powder. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
Time: 1 min - 4.
Pour in the crushed tomatoes, chicken broth, and a pinch of salt. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10 minutes, allowing the flavors to meld.
Time: 10 min - 5.
Stir in the plain yogurt until well combined and the sauce is smooth. Return the browned chicken to the pot. Simmer uncovered for another 5-7 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
Time: 7 min - 6.
Taste and adjust seasoning with salt if needed. Garnish with fresh chopped cilantro before serving.
Time: 1 min
Tips
- 💡For an extra layer of flavor, marinate the chicken in a tablespoon of yogurt, a pinch of turmeric, and salt for at least 30 minutes before browning.
- 💡Serve this curry with basmati rice, naan bread, or roti for a complete and satisfying meal.
- 💡If you prefer a milder curry, reduce the amount of red chili powder or omit it entirely. For more heat, add a finely chopped green chili with the ginger and garlic.
Recipe from TheCookbook.ai
Created by sonal shrivastava