Chicken curry
That you can try at home:
Ingredients:
- 2 lbs (about 1 kg) chicken pieces (breasts or thighs), cut into chunks
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 inch piece of ginger, grated
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1-2 tablespoons curry powder (adjust based on your preference for spiciness)
- 1 teaspoon turmeric powder
- 1 teaspoon paprika (optional, for color and mild flavor)
- 1 teaspoon garam masala
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
Instructions:
1. Prepare the Base:
- Heat oil in a large skillet or saucepan over medium heat.
- Add cumin seeds and let them sizzle for a few seconds.
- Add the chopped onions and sauté until they turn golden brown, about 6-8
minutes.
- Add the garlic and ginger, cooking for another minute until fragrant.
2. Cook the Chicken:
- Add the chicken pieces to the pan. Sauté until the chicken is lightly browned on
all sides.
3. Add Spices and Tomatoes:
- Stir in curry powder, turmeric, paprika, and salt. Cook for a minute to release the
flavors.
- Add the diced tomatoes, including the juice. Let the mixture come to a boil and
reduce slightly.
4. Simmer the Curry:
- Pour in the coconut milk and mix well.
- Reduce the heat to low and let the curry simmer uncovered for 20-30 minutes, or
until the chicken is tender and the sauce thickens slightly.
5. Final Touches:
- Stir in garam masala and adjust seasoning with salt and pepper.
- Cook for an additional 5 minutes.
6. Garnish and Serve:
- Sprinkle chopped cilantro over the top just before serving.
- Serve the curry hot with rice, naan, or your choice of flatbread.
This chicken curry is rich in flavors and has a creamy texture that pairs
wonderfully with various sides. Enjoy your cooking!
