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Spicy Chicken Curry
Created by: Howcan Team
Ingredients
- 1.5 lbs of chicken, cut into bite-sized pieces
- 2 tablespoons of vegetable oil
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 2 green chilies, finely chopped
- 1 teaspoon of cumin seeds
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of turmeric
- 1 teaspoon of chili powder
- 1 teaspoon of garam masala
- 1 cup of tomato puree
- 1 cup of water
- Salt to taste
- Fresh cilantro for garnish
Instructions
- In a large skillet, heat 2 tablespoons of vegetable oil over medium heat.
- Add 1 teaspoon of cumin seeds and let them sizzle for a few seconds until fragrant.
- Add 1 large finely chopped onion and sauté until golden brown.
- Stir in 3 cloves of minced garlic, 1 tablespoon of grated ginger, and 2 finely chopped green chilies. Cook for 2 minutes.
- Add 1.5 lbs of chicken pieces and cook until they are no longer pink on the outside.
- Stir in 1 teaspoon each of ground coriander, ground cumin, turmeric, and chili powder. Cook for 2 minutes.
- Pour in 1 cup of tomato puree and 1 cup of water. Season with salt to taste.
- Cover and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
- Sprinkle 1 teaspoon of garam masala and garnish with fresh cilantro before serving.
- Serve hot with steamed rice or naan bread. Enjoy!
Spicy Chicken Curry has a rich history dating back to the Indian subcontinent, where it originated. This flavorful dish has been perfected over centuries, with each region adding its own unique twist. Renowned chefs like Sanjeev Kapoor and Madhur Jaffrey have popularized their versions of this beloved dish, incorporating a blend of aromatic spices like cumin, coriander, and turmeric. The best versions of this dish can be found in the bustling streets of Delhi, the vibrant markets of Mumbai, and the aromatic kitchens of Kerala. The key to a perfect Spicy Chicken Curry lies in the balance of spices, the tenderness of the chicken, and the richness of the sauce. Whether it's cooked in a traditional clay pot or a modern pressure cooker, the result is a tantalizing dish that's a feast for the senses.
45 min
4
380 calories
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