Boneless Chicken Curry
Dive into the rich, aromatic world of Indian flavors with this Boneless Chicken Curry, a perfect weeknight dinner option that’s both hearty and delicious. Tender, bite-sized pieces of boneless chicken breast are simmered to perfection in a luscious, spiced gravy made with onions, tomato puree, yogurt, and a carefully balanced blend of traditional spices like cumin, coriander, and garam masala. This easy-to-follow recipe is ideal for anyone looking to create a flavorful curry in under an hour, and it pairs beautifully with fluffy basmati rice or warm naan bread. With its vibrant color, creamy texture, and mouthwatering aroma, this dish is sure to become a family favorite. Perfect for curry lovers and those craving homemade comfort food, this one-pot wonder highlights the best of Indian cooking in every bite!
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Recipe Information
Ingredients
- 500 grams boneless chicken breast
- 2 medium, finely chopped onion
- 2 medium, pureed tomato
- 1.5 tablespoons ginger-garlic paste
- 100 grams yogurt
- 3 tablespoons cooking oil
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon or to taste salt
- 200 milliliters water
- 2 tablespoons, chopped fresh coriander leaves
Instructions
Cut the boneless chicken breast into bite-sized pieces and set aside.
Heat oil in a large pan over medium heat. Add the finely chopped onions and sauté until golden brown, about 5-7 minutes.
Add the ginger-garlic paste and sauté for another 2 minutes until the raw aroma disappears.
Stir in the tomato puree and cook for 5 minutes until the oil separates from the mixture.
Add the coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Mix well and cook for 2 minutes to let the spices blend.
Lower the heat and add the yogurt gradually, stirring continuously to prevent curdling. Cook for an additional 3 minutes.
Add the chicken pieces to the pan, stirring to coat them well with the spice mixture. Cook for 5 minutes until the chicken starts to change color.
Pour in the water and bring it to a simmer. Cover the pan and let it cook for 20 minutes on low heat until the chicken is cooked through and tender.
Uncover the pan, sprinkle the garam masala, and let it simmer for another 3-4 minutes to meld the flavors beautifully.
Garnish the curry with fresh coriander leaves and serve hot with rice or naan.
Nutrition Facts
Calories |
1458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.4 g | 83% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 6462 mg | 281% | |
| Total Carbohydrate | 73.7 g | 27% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 42.2 g | ||
| Protein | 154.3 g | 309% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 432 mg | 33% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2878 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
