Chicken Curry Recipe

Name: Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 large garlic cloves; 2 hot chilies (optional); 1 (3-inch long) fresh ginger piece, chopped; 1/4 c. vegetable oil; 3 medium onions, finely chopped; 5 Tbsp. plus 1 c. water; 1 (4 inch long) cinnamon stick; 3/4 tsp. cardamon powder; 1 tsp. whole cloves; 3 small bay leaves; 3 Tbsp. ground coriander; 2 Tbsp. ground cumin; 1/4 tsp. ground turmeric; 1 lb. minced tomatoes; 2 to 3 lb. chicken, cut in 8 pieces (skinned); 1/4 c. chopped fresh cilantro; 3 c. cooked rice

Servings: persons

9 large garlic cloves
2 hot chilies (optional)
1 (3-inch long) fresh ginger piece, chopped
1/4 c. vegetable oil
3 medium onions, finely chopped
5 Tbsp. plus 1 c. water
1 (4 inch long) cinnamon stick
3/4 tsp. cardamon powder
1 tsp. whole cloves
3 small bay leaves
3 Tbsp. ground coriander
2 Tbsp. ground cumin
1/4 tsp. ground turmeric
1 lb. minced tomatoes
2 to 3 lb. chicken, cut in 8 pieces (skinned)
1/4 c. chopped fresh cilantro
3 c. cooked rice

1
Mince garlic, chilies and ginger.
2
Heat oil in large Dutch oven over medium high heat.
3
Add onions and saute until brown.
4
Add 2 tablespoons water during last minutes of cooking to prevent sticking (7 to 10 minutes).
5
Add garlic mixture and 1 tablespoon water; saute 3 minutes.
6
Add cinnamon, cardamon and cloves.
7
Stir 1 minute.
8
Add 2 tablespoons water, bay leaves, coriander, cumin and turmeric; saute 1 minute.
9
Add tomatoes and salt.
10
Cook until almost all liquid evaporates, stirring constantly about 5 minutes. Add chicken pieces 1 at a time; coat in tomato mixture.
11
Add 1 cup water.
12
Cover; simmer until chicken is cooked through, turning once, about 40 minutes.
13
Spoon rice onto plate.
14
Top with chicken and sauce.
15
Garnish with cilantro.
16
Serve with chutney.

1357

kcal

Calories

Fat

255

Carbs

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 17 ingredients. The key ingredients include: 9 large garlic cloves, 2 hot chilies (optional), 1 (3-inch long) fresh ginger piece, chopped, 1/4 c. vegetable oil, and more.

Yes, 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.

Chicken Curry

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