Vij Familys Chicken Curry My Version
Discover the bold and comforting flavors of "Vij Family’s Chicken Curry: My Version," a delightful twist on a classic South Asian favorite. This recipe features tender boneless chicken thighs simmered in a rich, aromatic sauce crafted with fresh ginger, garlic, and a medley of warm spices like cumin, turmeric, and garam masala. The addition of plain yogurt lends a creamy tanginess to the curry, while chopped tomatoes create a luscious base. Perfect for weeknight dinners or special occasions, this curry is ready in just one hour and pairs beautifully with steamed basmati rice or soft naan. A sprinkle of fresh cilantro adds the perfect finishing touch to this flavorful, hearty dish!
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Recipe Information
Ingredients
- 1.5 pounds boneless chicken thighs
- 2 medium, finely chopped onion
- 4 minced garlic cloves
- 1 tablespoon, freshly grated ginger
- 2 large, finely chopped tomatoes
- 0.5 cup plain yogurt
- 3 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 2 teaspoons coriander powder
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder
- 1 teaspoon (adjust to taste) salt
- 2 tablespoons, chopped fresh cilantro
- 1 cup water
Instructions
Begin by preparing all your ingredients: chop the onions and tomatoes, grate the ginger, and mince the garlic.
Heat the vegetable oil in a large, heavy-bottomed pan over medium heat.
Add the cumin seeds to the hot oil and let them sizzle for about 30 seconds, until fragrant.
Add the chopped onions and sauté until golden brown, about 8–10 minutes.
Stir in the garlic and ginger and cook for 1 minute, ensuring they do not burn.
Add the chopped tomatoes and cook until they break down and form a thick paste, about 5 minutes.
Lower the heat and stir in the turmeric, coriander, red chili powder, and salt. Cook the spices for 1–2 minutes, stirring frequently.
Add the chicken thighs to the pan and coat them evenly with the spice mixture. Cook for 5–7 minutes, allowing the chicken to brown slightly.
Whisk the plain yogurt in a small bowl and gradually add it to the pan, stirring to prevent curdling.
Pour in 1 cup of water, increase heat to bring the mixture to a gentle boil, then reduce to a simmer. Cover and cook for 20–25 minutes, stirring occasionally, until the chicken is tender and fully cooked.
Stir in the garam masala and cook for another 2 minutes.
Garnish with freshly chopped cilantro and serve hot with steamed rice or warm naan.
Nutrition Facts
Calories |
1803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.7 g | 144% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 25.5 g | ||
| Cholesterol | 597 mg | 199% | |
| Sodium | 2948 mg | 128% | |
| Total Carbohydrate | 62.6 g | 23% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 31.0 g | ||
| Protein | 151.7 g | 303% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 524 mg | 40% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 3119 mg | 66% | |
*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.
