A delicious and comforting meal - this Indian Chicken Curry Recipe is sure to make you fall in love at first bite! Unlock the incredible flavors of curry spices and tantalize your taste buds with this amazing recipe from SweetTIERRA.
Indian Chicken Curry is one of those dishes that just does it for me. I still remember the very first time I ate it while living in New York right after undergrad. Its deep, rich flavor is truly magnificent.
Whether you're eating it with some fluffy jasmine rice or some crispy naan, it's definitely an experience that will make you fall in love with it at first bite. Plus, the wonderful spices used to make this incredible dish come together perfectly to create a delicious, comforting meal that'll have you coming back for more!
Indian Chicken Curry
Servings: 4
Prep Time: 20 minutes
Cooking Time: 40 Minutes
INGREDIENTS:
1 – 1 ½ pounds boneless, skinless chicken (thighs or breast)
1 1/2 teaspoons fine sea salt
1 teaspoon ground cumin
3/4 teaspoons ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon fresh-ground black pepper
1/4 teaspoon cayenne pepper, optional for heat; add an extra ¼ tsp for medium-spicy
6 medium cloves garlic, peeled and minced
A one-inch cube of fresh ginger, peeled and grated
One medium onion, roughly chopped
3 tablespoons of olive oil
2 tablespoons tomato paste
4 tablespoons full-fat plain yogurt (unsweetened)
1 teaspoon Garam Masala; see notes
3 tablespoons heavy cream
Handful cilantro leaves, chopped
DIRECTIONS:
Step 1. Cut the chicken into even bite sized pieces. Place chicken in a bowl and toss with ½ teaspoon of the salt plus ½ tsp ground cumin, ¼ tsp coriander, ¼ tsp turmeric , ¼ tsp black pepper and ¼ tsp cayenne pepper. Allow to marinate for at least 20 minutes (up to 24 hours when stored in the refrigerator).
Step 2. Add garlic, ginger and onion to a blender or food processor along with ½ cup water; blend until mostly smooth. Heat olive oil in a wide skillet over medium-high heat; arrange marinated chicken pieces in one layer to brown on both sides before removing from pan. Place skillet back onto heat source.
Step 3. Add onion mixture to pan and cook until water has evaporated (approximately 5 minutes), stirring every now and then. Stir remaining ½ tsp ground cumin , ½ tsp coriander, ¼ tsp turmeric into the mixture before adding tomato paste; cook for another minute before stirring in yogurt (a tablespoon at a time ). Return chicken and any juices to the pan along with remaining cup of water and ¾ teaspoon salt; bring contents to a boil then reduce heat and simmer covered 20 minutes.
Step 4. Remove cover from pan; stir in Garam Masala before adding cream; taste sauce then adjust seasoning if needed with final ¼tsp salt. Turn up heat once again so that sauce thickens slightly (3 - 5 minutes). Serve with cilantro sprinkled on top as garnish.
We hope you'll give it a try. Let us know in the comments how it turns out.