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This is how to make authentic Indian Chicken Curry, with perfectly steamed rice and a spicy curry sauce that will send your taste buds for a spin. It is one of my all-time favourite chicken curry recipe and it’s so simple to make.

Super Simple Chicken Curry

What can I say – this is one of those dishes that I find myself coming back to more often than any other recipe. It’s lighter than butter chicken, yet flavourful, and depending on the amount of heat you would like to add it can leave you in tears of joy. This is my favourite dish at any Indian restaurant and a perfect comfort food (aside from Chicken Vindaloo, a story for a different day).
It’s so simple to make and can be prepped in about 30 to 35 minutes. This recipe was originally given to me by my father-in-law. I’ve made a few tweaks to along the way to bring out the flavours of the chicken curry.

Now, this recipe covers the basics and creates a mild curry; if you need to pack in a bit more heat, add in some fresh green Thai chilies and a tsp more of red chili powder.

The beauty of this dish is that it scales easily and allows for mistakes. If you need to make additional servings just add in half a tsp of all the spices (exclude the sugar), ½ onion and tomato, clove of garlic, cup of water or chicken broth and a piece or two of chicken.

That’s it! Amazing tasty Chicken Curry made right at home.

Simple Chicken Curry
Simple Chicken Curry
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients
  • 800 grams chopped chicken thighs (skinned)
  • 2 large onions grated
  • 1 large tomato chopped
  • 3 - 4 garlic cloves grated
  • 1 tsp ginger grated
  • 1 tsp cumin seeds
  • 2 tsp Garam Masala
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • Salt to taste
  • ½ tsp Sugar
  • 2 tbsp oil
  • 4 cups water or chicken broth
Instructions
  1. Heat up oil in saucepan on medium heat. Once oil has heated add in cumin seeds and garlic. Cook until Garlic starts to brown.
  2. Add onions, cook for 3 to 4 minutes until onions start to caramelize.
  3. Next, add tomato and ginger cook for 4 to 5 minutes until the tomato starts to turn into a paste.
  4. Mix in salt, chili powder, turmeric powder.
  5. Add chopped chicken, sugar and 4 cups water or chicken broth.
  6. Cover it with lid and set heat to medium-high. Cook for 20 to 25 minutes or until chicken is fully cooked and start to break away from the bone.
  7. Stir in the garam masala and any garnishes you would like. And add in additional spices if desired.
  8. Your chicken curry is now ready to serve with basmati rice, naan or roti.
Nutrition information
Serving Size: 4
https://addictedtocurry.ca/simple-chicken-curry/

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