Indian Chicken Curry with Carrots and Potatoes
A flavorful and aromatic Indian chicken curry featuring tender chicken pieces simmered in a rich, spiced tomato-based sauce with carrots and potatoes. This dish is perfect for a comforting and satisfying meal.
Ingredients
- •1.5 lb Chicken thighs (boneless, skinless, cut into 1-inch pieces)
- •2 medium Potatoes (peeled and cubed)
- •2 medium Carrots (peeled and sliced)
- •1 large Onion (finely chopped)
- •4 cloves Garlic (minced)
- •2 tbsp Ginger (fresh, grated)
- •2 tbsp Tomato paste
- •28 oz Diced tomatoes (canned)
- •1 cup Chicken broth
- •2 tsp Garam masala
- •1 tsp Turmeric powder
- •1 tsp Cumin powder
- •1 tsp Coriander powder
- •1/2 tsp Chili powder (adjust to taste for medium spice)
- •1 tsp Salt (to taste)
- •2 tbsp Vegetable oil
- •1/4 cup Fresh cilantro (chopped, for garnish)
- •1 tbsp Lemon juice
Instructions
- 1.
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until golden brown, about 5-7 minutes.
Time: 7 min - 2.
Add minced garlic and grated ginger to the pot and sauté for another minute until fragrant.
Time: 1 min - 3.
Stir in tomato paste and cook for 1 minute.
Time: 1 min - 4.
Add chicken pieces to the pot and brown on all sides.
Time: 5 min - 5.
Add diced tomatoes, chicken broth, garam masala, turmeric powder, cumin powder, coriander powder, chili powder, and salt. Stir well to combine.
Time: 2 min - 6.
Bring the curry to a simmer, then add cubed potatoes and sliced carrots. Cover the pot and cook for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
Time: 30 min - 7.
Stir in lemon juice and garnish with fresh cilantro before serving.
Time: 1 min
Tips
- 💡For a richer flavor, marinate the chicken in a mixture of yogurt, ginger-garlic paste, and spices for at least 30 minutes before cooking.
- 💡Adjust the amount of chili powder to suit your preferred level of spiciness.
- 💡Serve hot with basmati rice or naan bread.
Recipe from TheCookbook.ai
Created by Shannon Williams