Indian Chicken Curry Recipe

Name: Indian Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tablespoons Olive Oil; 2 whole Bay Leaves; 1/2 teaspoons Whole Pepper; 3 whole Green Cardamom; 1/2 sticks Cinnamon; 1- 1/2 cup Chopped Onion; 1 teaspoon Ginger Garlic Paste; 2 Tablespoons Coriander Powder; 1 Tablespoon Cumin Powder; 2 teaspoons Salt, Or To Taste; 1 teaspoon Turmeric Powder; 1 teaspoon Red Chili Powder; 1/2 teaspoons Garam Masala Powder; 1 cup Chopped Fresh Tomatoes (Use Half The Amount If Using Frozen Or Canned); 2 cups Chicken, Cut Into Bite Size Pieces; 1/2 cups Water; 1 Tablespoon Chopped Jalapeno, For Garnish (optional); 1 Tablespoon Fried Onion, For Garnish (optional)

Servings: persons

4 Tablespoons Olive Oil
2 whole Bay Leaves
1/2 teaspoons Whole Pepper
3 whole Green Cardamom
1/2 sticks Cinnamon
1- 1/2 cup Chopped Onion
1 teaspoon Ginger Garlic Paste
2 Tablespoons Coriander Powder
1 Tablespoon Cumin Powder
2 teaspoons Salt, Or To Taste
1 teaspoon Turmeric Powder
1 teaspoon Red Chili Powder
1/2 teaspoons Garam Masala Powder
1 cup Chopped Fresh Tomatoes (Use Half The Amount If Using Frozen Or Canned)
2 cups Chicken, Cut Into Bite Size Pieces
1/2 cups Water
1 Tablespoon Chopped Jalapeno, For Garnish (optional)
1 Tablespoon Fried Onion, For Garnish (optional)

1
Warm a nonstick pan over high heat till hot (about 1 minute) and pour in oil.
2
Reduce heat to medium.
3
Add bay leaves, whole pepper, green cardamom, and cinnamon.
4
Saute until spices start to crackle.
5
Add onion and ginger-garlic paste, saute until onions turn light golden, about 34 minutes.
6
Add remaining spices and tomatoes, saute for a minute.
7
Cover nonstick with lid and cook over low heat until tomatoes and onions are tender and brown, about 4 minutes.
8
Stir occasionally to prevent burning or over-browning.
9
Stir in chicken, re-cover pan, and continue to cook until chicken is tender, about 67minutes, stirring every 2 minutes.
10
Add water to chicken, re-cover, and cook for another 23 minutes, longer if you prefer less curry sauce.
11
Turn off heat and transfer to serving dish.
12
Sprinkle with chopped jalapeno and fried onion.
13
Serve hot with your favorite bread, rice or Indian bread.

408

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 18 ingredients. The key ingredients include: 4 Tablespoons Olive Oil, 2 whole Bay Leaves, 1/2 teaspoons Whole Pepper, 3 whole Green Cardamom, and more.

Yes, Indian 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.

Indian Chicken Curry

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