Chicken Curry Recipe

Name: Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 chicken, cut in small pieces; 1 c. water; 1 large onion; 1 tsp. minced garlic; 1 tsp. minced ginger; 1 c. yogurt; 1/2 tsp. coriander powder; 1 pinch turmeric; 1 tsp. salt; 1/2 tsp. paprika; 1/2 tsp. white cumin seed; 1/2 tsp. black cumin seed; 1 small stick cinnamon; 1 cardamon; 2 cloves; 4 whole black peppers; 1/2 c. corn oil

Servings: persons

1 chicken, cut in small pieces
1 c. water
1 large onion
1 tsp. minced garlic
1 tsp. minced ginger
1 c. yogurt
1/2 tsp. coriander powder
1 pinch turmeric
1 tsp. salt
1/2 tsp. paprika
1/2 tsp. white cumin seed
1/2 tsp. black cumin seed
1 small stick cinnamon
1 cardamon
2 cloves
4 whole black peppers
1/2 c. corn oil

1
Cut finely sliced onion.
2
Heat oil at medium flame in a skillet.
3
Add onion to it; stir it occasionally, until onion is golden brown.
4
Remove onion; set it aside.
5
Put chicken in the skillet.
6
Add black and white cumin seed, cinnamon, cardamon, cloves and black pepper; stir-fry for 3 minutes.
7
Add garlic, ginger, turmeric, coriander powder, salt and paprika; let it cook. Keep stirring.

268

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 17 ingredients. The key ingredients include: 1 chicken, cut in small pieces, 1 c. water, 1 large onion, 1 tsp. minced garlic, 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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