Caramelized Onion Chicken Curry Recipe

Name: Caramelized Onion Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 600-700 g chicken thighs and legs with the bone; 1 tsp curry powder (for seasoning the chicken); to taste salt & pepper (for seasoning chicken); 1 large carrot; 2 medium potatoes; 2 onions; 1 tsp cumin seeds; 1 thumb-sized piece fresh ginger, grated; 2 cloves garlic; 1/3 can tomatoes; 100 ml plain yoghurt; 2 tsp tomato paste; 400 ml water; 1 Tbsp curry powder; 1 tsp ground cumin; 1 tsp ground coriander seeds; 1 tsp turmeric; 1/4 tsp garam masala; 1/4 tsp cinnamon; 2 cardamon pods (or 1/4 tsp ground cardamon)

Servings: persons

600-700 g chicken thighs and legs with the bone
1 tsp curry powder (for seasoning the chicken)
to taste salt & pepper (for seasoning chicken)
1 large carrot
2 medium potatoes
2 onions
1 tsp cumin seeds
1 thumb-sized piece fresh ginger, grated
2 cloves garlic
1/3 can tomatoes
100 ml plain yoghurt
2 tsp tomato paste
400 ml water
1 Tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander seeds
1 tsp turmeric
1/4 tsp garam masala
1/4 tsp cinnamon
2 cardamon pods (or 1/4 tsp ground cardamon)

1
Preheat oven to 200C/400F.
2
Prepare your spices and vegetables: Grate the garlic and ginger, mix all your spices for the spice mix.
3
Chop the onions, potatoes and carrots into larger bite-size chunks.
4
Season the chicken with 1 tsp curry powder and sprinkle with salt & pepper.
5
I had the butcher cut my chicken into big pieces but it's okay if you keep it whole.
6
Heat about 1 Tbsp oil in a frying pan and brown all sides of the chicken.
7
Set aside.
8
In an oven safe pot, heat 2 Tbsp oil and 1 tsp whole cumin seeds on the stove until it starts to smell nice.
9
Add onion and saute briefly to cover in oil.
10
Stick the pot in the oven, uncovered, and bake for 40-50 minutes until browned and caramelized.
11
You should stir the onions around a couple times during the baking time.
12
(If you don't have an oven-safe pot, you can bake in some other kind of bake ware.
13
You might need to adjust the time though!)
14
Remove the onions from the oven after they're nice an brown and put back on the stove.
15
Turn on low heat and add grated garlic and ginger.
16
Saute for a minute or two.
17
Next toss in the potatoes and carrots.
18
Saute for another 2-3 minutes.
19
Add the browned chicken and all the spice mix.
20
Saute for a few minutes so the spices get mixed in well.
21
Add water, canned tomatoes, tomato paste and yogurt.
22
Bring to a simmer.
23
Turn heat to low and cover pot with lid.
24
Simmer for 40-50 minutes.
25
Season with extra salt and pepper as needed.
26
Serve with basmati rice, naan or other indian bread.
27
Garnish with fresh cilantro/coriander if you have some on hand.

26654

kcal

Calories

1351

Fat

Carbs

3603

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 600-700 g chicken thighs and legs with the bone, 1 tsp curry powder (for seasoning the chicken), to taste salt & pepper (for seasoning chicken), 1 large carrot, and more.

Yes, Caramelized Onion Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Caramelized Onion Chicken Curry

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