My Favourite Chicken Curry
Dive into the comforting warmth of "My Favourite Chicken Curry," a hearty, flavor-packed dish that’s sure to become a weeknight staple. This easy-to-follow recipe combines tender chicken with a fragrant blend of spices, including cumin, turmeric, and garam masala, for an authentic burst of flavor. The creamy coconut milk base adds richness, while fresh cilantro brings a bright, herby finish. Perfectly balanced with the tangy sweetness of pureed tomatoes and the earthiness of sautéed onions, this chicken curry is a harmonious fusion of taste and texture. Ready in under an hour, it pairs beautifully with steamed rice or fluffy naan, making it an irresistible option for cozy family dinners or entertaining guests. Whether you're a curry enthusiast or just exploring bold flavors, this dish delivers a satisfying, restaurant-quality experience right in your kitchen.
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Recipe Information
Ingredients
- 500 grams Chicken (bone-in or boneless, cut into pieces)
- 2 medium Onion (finely chopped)
- 3 medium Tomatoes (pureed)
- 4 Garlic cloves (minced)
- 1 tablespoon Ginger (grated)
- 2 tablespoons Cooking oil
- 1 cup Coconut milk
- 1 cup Water
- 1 teaspoon Cumin seeds
- 2 teaspoons Coriander powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder (adjust to taste)
- 1 teaspoon Garam masala powder
- 1 to taste Salt
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Heat the cooking oil in a large, heavy-bottomed pan over medium heat.
Add the cumin seeds and let them sizzle for 30 seconds until aromatic.
Add the minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.
Add the chopped onions and cook until golden brown, stirring occasionally, about 8-10 minutes.
Stir in the coriander powder, turmeric powder, and red chili powder. Cook for 1 minute to bloom the spices.
Add the pureed tomatoes and cook for 5-7 minutes, stirring frequently, until the mixture thickens and the oil begins to separate.
Add the chicken pieces and stir to coat them evenly with the spice mixture. Cook for 5 minutes, stirring occasionally.
Pour in the coconut milk and water, then season with salt. Bring the mixture to a gentle boil.
Reduce the heat to low, cover the pan, and let the curry simmer for 25-30 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.
Stir in the garam masala powder and cook for another 2 minutes.
Remove from heat and garnish with fresh chopped cilantro before serving.
Serve hot with steamed rice, naan, or your favorite flatbread.
Nutrition Facts
Calories |
1722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.0 g | 127% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 440 mg | 147% | |
| Sodium | 2858 mg | 124% | |
| Total Carbohydrate | 63.8 g | 23% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 31.5 g | ||
| Protein | 141.9 g | 284% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 244 mg | 19% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2409 mg | 51% | |
*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.
