Chicken curry
This chicken curry features tender pieces of chicken simmered in a rich, aromatic sauce made with spices and tomatoes. Enhanced with ginger, cumin, and coriander, it’s perfect for a satisfying meal.
Cook time 55 min
Prep time 30 min
Ingredients:
1.50 tsp cardamom1 tbsp olive oil
1 whole chicken
1/2 cup curry paste
3 tbsp ginger root
2 tsp ground cumin
1 can canned tomatoes
1.50 cups coriander leaves
1/3 cup vinegar
3 cups onion
Chicken curry is a popular and flavorful dish that is enjoyed in many cultures around the world. This recipe combines tender chicken with aromatic spices and a rich, savory curry sauce to create a hearty and satisfying meal. Perfect for a cozy family dinner or a special occasion, this chicken curry is sure to impress with its depth of flavor and delightful aroma.
Instructions:
- Begin by cutting the whole chicken into manageable pieces. You can include drumsticks, thighs, wings, and breast pieces. Set them aside.
- In a large pot or deep skillet, heat the olive oil over medium-high heat.
- Add the thinly sliced onions to the pot and sauté until they become translucent and start to turn golden brown. This should take about 7-10 minutes.
- Stir in the finely chopped or grated ginger root, ground cumin, and cardamom. Cook for an additional 2-3 minutes, allowing the spices to become fragrant.
- Mix in the curry paste with the sautéed onions and spices. Cook for another 2-3 minutes, stirring constantly to ensure it doesn't stick to the bottom.
- Add the chicken pieces to the pot, ensuring they are well-coated with the spice mixture. Sear the chicken for about 5-7 minutes, turning occasionally until they are browned on all sides.
- Pour in the canned tomatoes (including the juice) and stir in the vinegar. Mix well to combine all the ingredients.
- Reduce the heat to low, cover the pot, and let it simmer for about 30-40 minutes. Stir occasionally to prevent sticking and ensure the chicken cooks evenly.
- Check the chicken to ensure it is cooked through. The internal temperature should reach 165°F (75°C) and the meat should be tender.
- Once the chicken is cooked, stir in the finely chopped coriander leaves. Allow it to cook for another 2-3 minutes to let the flavors meld together.
- Taste and adjust seasoning if necessary. Serve hot with steamed rice, naan, or your favorite side.
Your delicious chicken curry is now ready to be served. Garnish with fresh coriander leaves and pair it with steamed rice or warm naan bread for a complete meal. Enjoy the rich and spicy flavors, and don't forget to share this wonderful dish with friends and family!
Chicken curry FAQ:
The chicken curry should simmer for about 30-40 minutes after adding the canned tomatoes and vinegar. It’s important to stir occasionally for even cooking.
To ensure the chicken is fully cooked, check that its internal temperature reaches 165°F (75°C). The meat should also be tender and easily pull away from the bone.
Yes, you can substitute with other types of vinegar, such as apple cider or white vinegar, though it may slightly alter the flavor profile.
A large pot or deep skillet is recommended, ideally one that can hold at least 5-6 quarts to accommodate the whole chicken and ingredients.
Yes, you can prepare the chicken curry in advance. Store it in an airtight container in the refrigerator for up to 3 days or freeze it for up to 3 months. Reheat thoroughly before serving.
Tips:
- Cut the chicken into uniform pieces to ensure even cooking.
- Toast the cardamom and cumin in a dry pan before adding them to the curry to enhance their flavors.
- If you prefer a milder curry, use less curry paste or choose a milder variety.
- For a richer sauce, you can add a splash of coconut milk or yogurt towards the end of cooking.
- Let the curry simmer on low heat to allow the flavors to meld together and the sauce to thicken.
- Adjust the seasoning with salt and pepper to taste before serving.
Nutrition per serving
4 ServingsCalories 850kcal
Protein 70g
Carbohydrates 14g
Fiber 3.47g
Sugar 8g
Fat 60g
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