Yummy Chicken Curry
Dive into the rich and aromatic world of flavor with this Yummy Chicken Curry recipe, a true celebration of Indian-inspired spices and creamy textures. Tender chicken pieces are simmered in a vibrant blend of pureed tomatoes, yogurt, and a medley of bold spices like cumin, turmeric, garam masala, and coriander, creating a velvety, flavor-packed curry that's perfect for any occasion. This dish comes together in just 45 minutes and pairs beautifully with steamed rice or warm, fluffy naan. Garnished with fresh cilantro for a pop of color and freshness, it’s an irresistible combination of comfort food and gourmet cooking. Perfect for weeknight dinners or special gatherings, this chicken curry is sure to become a family favorite!
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Recipe Information
Ingredients
- 500 grams chicken (boneless, skinless, cut into pieces)
- 2 medium onion (finely chopped)
- 2 medium tomatoes (pureed)
- 4 garlic cloves (minced)
- 1 tablespoon ginger (minced)
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1.5 teaspoons coriander powder
- 1 teaspoon garam masala
- 1.5 teaspoons salt
- 3 tablespoons plain yogurt
- 1.5 cups water
- 2 tablespoons fresh cilantro (chopped, for garnish)
Instructions
Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the finely chopped onions and sauté until golden brown, stirring frequently, for about 8-10 minutes.
Stir in the minced garlic and ginger, and cook for 1-2 minutes until aromatic.
Add the pureed tomatoes and cook for 5-6 minutes, stirring occasionally, until the mixture thickens and the oil starts to separate at the edges.
Mix in the turmeric powder, red chili powder, coriander powder, and salt. Stir well to blend the spices.
Reduce the heat to low and add the plain yogurt, one tablespoon at a time, stirring continuously to prevent curdling.
Add the chicken pieces to the pan, increasing the heat to medium. Stir to coat the chicken with the spice mixture and cook for 5-6 minutes, until the chicken starts to change color.
Pour in the water and bring the curry to a gentle boil. Lower the heat, cover the pan with a lid, and simmer for 12-15 minutes until the chicken is tender and cooked through.
Stir in the garam masala and let it simmer for another 2 minutes.
Garnish with freshly chopped cilantro before serving. Serve hot with steamed rice, naan, or roti.
Nutrition Facts
Calories |
1261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.3 g | 61% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 428 mg | 143% | |
| Sodium | 3990 mg | 173% | |
| Total Carbohydrate | 43.1 g | 16% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 17.7 g | ||
| Protein | 164.1 g | 328% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 318 mg | 24% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2373 mg | 50% | |
*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.
