Traditional Chicken curry
Author: WildAJA
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Enjoy your delicious homemade chicken curry! You can adjust the level of spiciness and seasonings according to your taste preferences.
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Ingredients:
Number of portions: 4
1.5 lbs (700g)
boneless chicken, cut into bite-sized pieces
1
large onion, finely chopped
2
tomatoes, finely chopped
3 Clove(s)
garlic, minced
1-inch Piece(s)
ginger, minced
2 Tablespoon(s)
vegetable oil
1 Teaspoon(s)
cumin seeds
1 Teaspoon(s)
ground coriander
1 Teaspoon(s)
ground cumin
1/2 Teaspoon(s)
turmeric
1/2 Teaspoon(s)
red chili powder (adjust to taste)
1/2 Teaspoon(s)
garam masala
Acc. to taste
salt
1/2 Cup(s)
plain coconut yogurt or coconut milk
Fresh cilantro leaves, chopped (for garnish)
Acc. to the need
water
Preparation:
Preparation time: 30-60 min.
- Heat the oil in a large skillet or pot over medium heat. Add the cumin seeds and let them splutter.
- Add the chopped onions and sauté until they become soft and translucent.
- Stir in the minced garlic and ginger. Sauté for about a minute until fragrant.
- Add the ground coriander, ground cumin, turmeric, and red chili powder. Mix well and cook for a couple of minutes until the spices release their aroma.
- Add the chopped tomatoes and cook until they soften and turn into a thick sauce.
- Add the chicken pieces to the pot and cook until they are no longer pink on the outside.
- Pour in the yogurt or milk and mix well to coat the chicken with the yogurt and spice mixture.
- Add enough water to cover the chicken and bring the mixture to a simmer. Cover and let it cook on low heat for about 20-25 minutes, or until the chicken is cooked through and tender.
- Once the chicken is cooked, sprinkle garam masala over the curry and stir gently.
- Taste the curry and adjust the seasoning with salt and additional spices if needed.
- Garnish with chopped cilantro leaves before serving.
- Serve the chicken curry with steamed basmati rice, naan, or roti.
Author: WildAJA
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