New Bride Chicken Curry
Celebrate the timeless charm of homemade comfort food with "New Bride Chicken Curry," a delightful recipe designed to build confidence in the kitchen. Perfect for novice cooks and seasoned chefs alike, this rich and aromatic curry captivates with every bite. Tender chicken pieces are simmered in a velvety spiced sauce made from sautéed onions, garlic, and ginger, enhanced by the warm flavors of cumin, coriander, turmeric, and garam masala. A touch of creamy yogurt adds balance, while fresh cilantro lends a vibrant finish. Ready in under an hour, this one-pot wonder is ideal for cozy weeknights or impressing dinner guests. Serve it alongside fluffy steamed rice, naan, or flatbread, and savor the soul-soothing essence of classic Indian flavors. Perfect for those seeking an easy chicken curry recipe packed with authentic taste!
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Recipe Information
Ingredients
- 500 grams Chicken (bone-in or boneless, cut into pieces)
- 3 tablespoons Oil (vegetable or sunflower)
- 2 medium Onions (finely chopped)
- 2 medium Tomatoes (finely chopped)
- 1 teaspoon Garlic paste
- 1 teaspoon Ginger paste
- 3 tablespoons Plain yogurt (whisked)
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 1 cup Water
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Heat the oil in a deep pan or skillet over medium heat.
Add the finely chopped onions and sauté them until they turn golden brown. This should take about 8-10 minutes.
Stir in the garlic paste and ginger paste and cook for another minute until fragrant.
Add the chopped tomatoes and cook until they soften and the oil begins to separate from the mixture, about 5-7 minutes.
Lower the heat and add the turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well for 1-2 minutes.
Incorporate the chicken pieces into the pan, stirring well to coat them in the spice mixture.
Cook the chicken for 5-6 minutes, allowing it to lightly sear on the outside.
Whisk the plain yogurt to ensure it is smooth, then gradually add it to the pan while stirring to prevent curdling.
Add 1 cup of water, stir, and bring the curry to a boil.
Lower the heat to a simmer, cover the pan, and let the chicken cook for 20-25 minutes, stirring occasionally to prevent sticking.
Once the chicken is tender and cooked through, stir in the garam masala and cook for another 2 minutes.
Turn off the heat and garnish with freshly chopped cilantro before serving.
Serve hot with steamed rice, naan, or flatbread for a satisfying meal.
Nutrition Facts
Calories |
1776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.0 g | 145% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 3148 mg | 137% | |
| Total Carbohydrate | 40.4 g | 15% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 17.2 g | ||
| Protein | 143.4 g | 287% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 259 mg | 20% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2303 mg | 49% | |
*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.
