Indian Chicken Curry
A rich and flavorful chicken curry cooked with spices, tomatoes, and aromatics, perfect for any home-cooked meal.
Ingredients
Main Ingredients
- 1 kg Chicken, boneless or with bones Thighs are recommended for juiciness.
- 2 medium Onions, chopped Don't skimp on the onions.
- 2 large Tomatoes Fresh or canned both work.
- 1 inch Ginger, fresh Minced or grated.
- 4 cloves Garlic, fresh Minced or grated.
Spices
- 1 tbsp Cumin Ground.
- 1 tbsp Coriander Ground.
- 1 tbsp Turmeric Ground.
- 1 tbsp Chili powder Adjust to taste.
- 1 tbsp Garam masala Add at the end of cooking for flavor.
For Serving
- 2 cups Steamed basmati rice Classic accompaniment.
- 1 loaf Buttery naan or roti For scooping the curry.
- 1 cup Fresh salad Red onion, cucumber, lemon.
Instructions
Preparation
- Chop the onions and tomatoes.
Cooking
- Sauté onions in hot oil until golden.
- Toss in ginger and garlic, and cook until fragrant.
- Add spices and fry briefly.
- Add chicken pieces and sear until browned.
- Stir in tomatoes, mix well, and let it simmer.
- Adjust the consistency of the sauce by adding water if too thick, or let it cook uncovered if too thin.
- Taste and adjust seasoning as needed.
Notes
Allow the onions to cook well for better flavor. For variations, you can add coconut milk, spinach, or potatoes. Kids' version: skip the chilies or add cream for richness. Leftover curry can be stored in the fridge for up to 3 days or frozen for longer storage.