Chicken Curry Recipe

Name: Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1 3/4-pound/800-gram) chicken, skinned and cut into 12 pieces; 1/4 cup (50 ml) vegetable oil; 1-inch (2 1/2-cm) cinnamon stick; 4 or 5 cloves; 4 or 5 green cardamom pods; 4 medium red onions, grated; 1 tablespoon fresh ginger paste; 1 tablespoon fresh garlic paste; 1/2 teaspoon ground turmeric; 1 1/2 tablespoons ground coriander; 1 1/2 teaspoons ground roasted cumin (see Notes); 1 teaspoon red chile powder; 4 medium tomatoes, pureed; 1 1/2 teaspoons table salt; 1 teaspoon garam masala; 1 tablespoon chopped fresh cilantro

Servings: persons

1 (1 3/4-pound/800-gram) chicken, skinned and cut into 12 pieces
1/4 cup (50 ml) vegetable oil
1-inch (2 1/2-cm) cinnamon stick
4 or 5 cloves
4 or 5 green cardamom pods
4 medium red onions, grated
1 tablespoon fresh ginger paste
1 tablespoon fresh garlic paste
1/2 teaspoon ground turmeric
1 1/2 tablespoons ground coriander
1 1/2 teaspoons ground roasted cumin (see Notes)
1 teaspoon red chile powder
4 medium tomatoes, pureed
1 1/2 teaspoons table salt
1 teaspoon garam masala
1 tablespoon chopped fresh cilantro

1
Trim the excess fat from the chicken and put the pieces in a large bowl.
2
Place a medium nonstick saucepan over medium heat and add the oil.
3
When small bubbles appear at the bottom of the pan, add the cinnamon, cloves, and cardamom, and saute for 1 minute.
4
When the spices change color and are fragrant, add the onions and saute for 3 to 4 minutes or until golden brown.
5
Add the ginger paste and garlic paste, and saute for 2 to 3 minutes, stirring continuously.
6
Add the turmeric, coriander, cumin, and chile powder.
7
Stir well.
8
Add the tomatoes and saute for 3 to 4 minutes, stirring continuously.
9
Cook for 7 to 8 minutes or until the oil comes to the top.
10
Add the chicken and salt, and stir.
11
Increase the heat to high and saute for 5 minutes or until the chicken pieces are well coated with the sauce.
12
Add 1 1/2 cups (300 ml) water and bring to a boil.
13
Lower the heat to low, cover, and cook for 10 minutes or until the chicken is cooked through.
14
Transfer to a serving bowl.
15
Sprinkle with the garam masala and garnish with the cilantro.
16
Serve hot.

300

kcal

Calories

Fat

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 16 ingredients. The key ingredients include: 1 (1 3/4-pound/800-gram) chicken, skinned and cut into 12 pieces, 1/4 cup (50 ml) vegetable oil, 1-inch (2 1/2-cm) cinnamon stick, 4 or 5 cloves, 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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