East Indian Chicken Curry
Indulge in the irresistible flavors of East Indian Chicken Curry, a hearty and aromatic dish that perfectly balances rich spices with creamy coconut milk. This traditional recipe features tender chicken pieces simmered in a fragrant blend of coriander, cumin, turmeric, and garam masala, alongside the earthy goodness of mustard seeds and curry leaves. A luscious base of sautéed onions, tomatoes, garlic, and ginger brings depth to the curry, while a final garnish of fresh coriander leaves adds a bright, herbaceous finish. Perfectly paired with steamed basmati rice or warm naan, this easy-to-make chicken curry will transport your taste buds straight to the heart of India. With a preparation time of just 20 minutes, it’s an ideal choice for weeknight dinners or festive gatherings alike.
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Recipe Information
Ingredients
- 1 kg Chicken (bone-in or boneless, cut into pieces)
- 2 large Onions, finely chopped
- 2 medium Tomatoes, finely chopped
- 1 tablespoon Garlic paste
- 1 tablespoon Ginger paste
- 1 cup Coconut milk
- 2 teaspoons Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Mustard seeds
- 10 leaves Curry leaves
- 2 tablespoons Vegetable oil
- 1 to taste Salt
- 1 cup Water
- 2 tablespoons Fresh coriander leaves, chopped
Instructions
Heat the vegetable oil in a large, deep pan over medium heat.
Add the mustard seeds and let them pop, then toss in the curry leaves and sauté for 30 seconds.
Add the chopped onions and cook until golden brown, around 7-8 minutes.
Stir in the garlic paste and ginger paste, cooking for another 1-2 minutes until fragrant.
Add the chopped tomatoes and cook until they soften and become a thick paste, about 5-6 minutes.
Mix in the coriander powder, cumin powder, turmeric powder, and red chili powder. Cook the spices for 1-2 minutes to enhance their flavors.
Add the chicken pieces to the pan and stir well to coat them in the spice mixture. Cook for 5 minutes, turning occasionally.
Pour in the coconut milk and water, stirring to combine. Bring the mixture to a gentle simmer.
Add salt to taste, cover the pan, and let the curry cook on low heat for 25-30 minutes, or until the chicken is fully cooked and tender.
Sprinkle garam masala over the curry and stir. Simmer for another 2-3 minutes.
Garnish the curry with freshly chopped coriander leaves and serve hot with steamed rice or Indian bread like naan or roti.
Nutrition Facts
Calories |
2204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.1 g | 85% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 850 mg | 283% | |
| Sodium | 2765 mg | 120% | |
| Total Carbohydrate | 72.8 g | 26% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 36.6 g | ||
| Protein | 318.8 g | 638% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 362 mg | 28% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 4099 mg | 87% | |
*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.
