Ingredients with Measurements:
- 1 lb boneless chicken, cut into small pieces
- 2 tbsp oil
- 1 onion, finely chopped
- 1 tbsp ginger-garlic paste
- 2 tomatoes, finely chopped
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala powder
- Salt to taste
- 1 cup water
- Fresh coriander leaves for garnish
Special equipment needed:
- None
Step-by-step instructions:
1. Heat oil in a pan and add chopped onions. Saute until onions turn golden brown.
2. Add ginger-garlic paste and saute for 1-2 minutes.
3. Add chopped tomatoes and cook until they turn soft and mushy.
4. Add turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder, and salt. Mix well.
5. Add chicken pieces and mix well until they are coated with the masala.
6. Add water and mix well. Cover the pan and cook for 15-20 minutes on medium heat or until the chicken is cooked through.
7. Garnish with fresh coriander leaves.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 10g
- Protein: 25g
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- Oil can be substituted with ghee or butter.
Variations:
- Vegetarians can substitute chicken with paneer or tofu.
- Add vegetables like potatoes, carrots, or peas for a more wholesome meal.
Tips and tricks:
- Use boneless chicken for a quicker cooking time.
- Adjust the spice level according to your preference.
- For a creamier curry, add a tablespoon of cream or yogurt.
Storage instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pan on medium heat until heated through.
Presentation ideas:
- Serve hot with rice or naan bread.
Garnishes:
- Fresh coriander leaves
Pairings:
- Serve with rice or naan bread.
Suggested side dishes:
- Cucumber raita
- Mixed vegetable salad
Troubleshooting advice:
- If the curry is too spicy, add a tablespoon of cream or yogurt to tone down the heat.
Food safety advice:
- Ensure the chicken is cooked through before serving.
Food history:
- Lavangi curry is a popular dish from the Indian state of Maharashtra.
Flavor profiles:
- Spicy, tangy, and aromatic.
Serving suggestions:
- Serve hot with rice or naan bread.
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Region: Indian