Fantastic Chicken Curry
Dive into the rich and aromatic world of "Fantastic Chicken Curry," a hearty dish that balances tender chicken thighs with a luscious, spice-infused tomato and yogurt gravy. This recipe combines fragrant spices like garam masala, turmeric, cumin, and coriander to create layers of bold, vibrant flavors. The key to its irresistible taste lies in sautéing golden onions, garlic, and ginger to build a robust base, followed by slow-cooking the chicken to perfection in a silky, tangy sauce. Perfectly paired with steamed basmati rice or warm naan, this 60-minute dish is both comforting and effortless to prepare. Whether you're hosting a dinner party or craving a cozy home-cooked meal, this chicken curry will become your go-to for an authentic, flavorful experience.
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Recipe Information
Ingredients
- 500 grams boneless skinless chicken thighs
- 1 large yellow onion
- 4 cloves garlic cloves
- 1 tablespoon ginger
- 2 medium tomatoes
- 1 cup plain yogurt
- 2 tablespoons vegetable oil
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder (optional)
- 1 teaspoon salt
- 1 cup water
- 2 tablespoons fresh cilantro leaves
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Finely chop the onion, mince the garlic, and grate the ginger. Puree the two tomatoes in a blender and set aside.
In a large pot or deep skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown, about 7-8 minutes.
Add the minced garlic and grated ginger to the onions. Cook for 1-2 minutes, stirring constantly, until fragrant.
Stir in the ground coriander, ground cumin, turmeric powder, and red chili powder (if using). Cook the spices for about 30 seconds to release their aroma.
Add the pureed tomatoes to the pot. Cook for 5-6 minutes, stirring occasionally, until the mixture thickens and the oil begins to separate from the sauce.
Lower the heat and stir in the yogurt a little at a time to prevent curdling. Mix well until fully combined.
Add the chicken pieces to the pot and stir to coat them in the sauce. Cook for 5 minutes, allowing the chicken to absorb the flavors.
Pour in the water and bring the curry to a gentle simmer. Cover the pot and cook on low heat for 20-25 minutes, stirring occasionally, until the chicken is tender and fully cooked.
Stir in the garam masala and adjust the salt to taste. Simmer for another 2-3 minutes.
Garnish the finished curry with freshly chopped cilantro leaves and serve hot with steamed rice or naan bread.
Nutrition Facts
Calories |
1132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 439 mg | 146% | |
| Sodium | 2995 mg | 130% | |
| Total Carbohydrate | 53.2 g | 19% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 30.5 g | ||
| Protein | 95.1 g | 190% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 659 mg | 51% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2632 mg | 56% | |
*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.
