Phobic Chicken Curry
Dive into the rich, aromatic world of spice with Phobic Chicken Curry, a hearty and flavorful dish that's perfect for any weeknight dinner. This easy-to-make recipe features tender chicken thighs simmered in a creamy coconut milk base, infused with the warm, earthy notes of turmeric, cumin, and coriander, and topped off with a hint of garam masala for a fragrant finish. The combination of sautéed onion, garlic, and ginger creates a robust foundation, while the tomato adds a subtle tang that balances the richness of the curry. Ready in just 45 minutes, this crowd-pleasing curry is as versatile as it is delicious—serve it with fluffy white rice, warm flatbreads, or even a refreshing side salad. Garnish with fresh cilantro for a burst of freshness, and you've got a dish that's guaranteed to impress!
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Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless)
- 1 large Yellow onion
- 3 large Garlic cloves
- 1 inch piece Ginger
- 1 medium Tomato (pureed or finely chopped)
- 200 ml Coconut milk
- 2 tablespoons Vegetable oil
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Ground cumin
- 1 teaspoons Ground coriander
- 1 teaspoons Paprika
- 0.5 teaspoons Garam masala
- 1 teaspoons Salt
- 100 ml Water
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Start by preparing your ingredients: chop the chicken thighs into bite-sized pieces, finely dice the onion, mince the garlic, and grate the ginger.
Heat the vegetable oil in a large pan or pot over medium heat. When hot, add the diced onion and sauté for 5-7 minutes until softened and golden.
Add the minced garlic and grated ginger to the onions, stirring for 1-2 minutes until aromatic.
Stir in the turmeric powder, ground cumin, ground coriander, and paprika. Cook the spices for 30 seconds to release their aromas.
Add the chicken pieces to the pan, coating them in the spice mixture. Cook for 4-5 minutes, stirring occasionally, until the chicken starts to brown lightly.
Mix the pureed (or finely chopped) tomato into the pan. Cook for 3-4 minutes, allowing the tomato to blend with the spices and soften.
Pour in the coconut milk and water, stirring well. Add salt and reduce the heat to low. Cover the pan and let it simmer for 15 minutes to allow the flavors to meld and the chicken to cook through.
Uncover the pan and check the consistency of the curry. If it's too thick, add a little more water. If it's too thin, simmer for another 5 minutes uncovered.
Stir in the garam masala and let it cook for an additional 1-2 minutes.
Taste and adjust the seasoning if needed. Garnish with chopped fresh cilantro, if desired, and serve hot with rice or flatbread.
Nutrition Facts
Calories |
1487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.4 g | 107% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 545 mg | 182% | |
| Sodium | 2833 mg | 123% | |
| Total Carbohydrate | 49.0 g | 18% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 23.6 g | ||
| Protein | 135.3 g | 271% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 198 mg | 15% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2135 mg | 45% | |
*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.
