Craz E Curry
Get ready to spice up your dinner table with Craz E Curry, a vibrant fusion of bold spices and creamy coconut goodness! This quick and easy one-pan recipe combines tender, bite-sized chicken thighs with a medley of fresh vegetables like bell peppers and tomatoes, all simmered in a rich, aromatic curry sauce. Bursting with flavor from staples like curry powder, garam masala, and a hint of turmeric, this dish strikes the perfect balance of heat and comfort, with green chilies adding just the right kick. Ready in under an hour, Craz E Curry is sure to become a weeknight favorite, served over fluffy steamed rice or paired with warm, pillowy naan. Whether you're a curry novice or a seasoned spice enthusiast, this dish delivers an authentic and satisfying taste experience that's impossible to resist.
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Recipe Information
Ingredients
- 500 grams chicken thighs (boneless, skinless)
- 400 ml coconut cream
- 1 large onion
- 4 units garlic cloves
- 1 inch ginger
- 2 medium tomatoes
- 1 large bell pepper (any color)
- 2 units green chilies
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 2 tablespoons fresh cilantro
- 150 ml water
Instructions
Dice the chicken thighs into bite-sized pieces and set aside.
Finely dice the onion, mince the garlic, grate the ginger, and chop the tomatoes and bell pepper. Slice the green chilies thinly.
Heat the vegetable oil in a large pan over medium heat. Once hot, add the cumin seeds and sauté for 30 seconds until fragrant.
Add the diced onion to the pan and sauté until golden brown, about 5-7 minutes.
Stir in the garlic, ginger, and green chilies, cooking for 2 minutes until aromatic.
Add the curry powder, turmeric powder, paprika, and salt. Stir well to coat the onions in spice.
Toss in the diced chicken thighs and cook for 5 minutes, stirring occasionally, until the chicken begins to brown.
Add the chopped tomatoes and bell pepper to the pan. Cook for another 5 minutes, allowing the vegetables to soften.
Pour in the coconut cream and water, stirring well to combine. Lower the heat to a simmer and cook for 15-20 minutes, stirring occasionally, until the sauce thickens and the chicken is cooked through.
Sprinkle garam masala over the curry and mix. Taste and adjust seasoning if necessary.
Garnish with fresh cilantro and serve hot with steamed rice or naan bread.
Nutrition Facts
Calories |
647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 18.7 g | 93% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 1659 mg | 72% | |
| Total Carbohydrate | 65.4 g | 24% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 57.4 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 66 mg | 5% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 781 mg | 17% | |
*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.
