Ingredients with Measurements:
- 1 kg chicken, cut into pieces
- 2 onions, chopped
- 4 garlic cloves, minced
- 1-inch ginger, grated
- 2 tomatoes, chopped
- 2 green chilies, chopped
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala powder
- Salt, to taste
- 2 tbsp oil
- 1 cup water
- Fresh coriander leaves, chopped (for garnish)
Special equipment needed:
- Large pot or Dutch oven
- Blender or food processor
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the oil over medium heat.
2. Add the cumin seeds and coriander seeds and fry for a few seconds until fragrant.
3. Add the onions and fry until they are golden brown.
4. Add the garlic, ginger, and green chilies and fry for another minute.
5. Add the tomatoes and fry until they are soft and mushy.
6. Add the turmeric powder, red chili powder, garam masala powder, and salt. Mix well.
7. Add the chicken pieces and mix well until they are coated with the spice mixture.
8. Add the water and bring to a boil.
9. Reduce the heat to low, cover the pot, and let the curry simmer for 30-40 minutes or until the chicken is cooked through.
10. Garnish with fresh coriander leaves and serve hot with rice or naan.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Protein: 30g
Carbohydrates: 10g
Fiber: 2g
Sugar: 4g
Sodium: 500mg
Substitutions for ingredients:
- Chicken can be substituted with beef or lamb.
- Green chilies can be substituted with jalapenos or serrano peppers.
- Fresh tomatoes can be substituted with canned tomatoes.
Variations:
- Add vegetables like potatoes, carrots, or peas to the curry.
- Use coconut milk instead of water for a creamier curry.
- Add a dollop of yogurt or sour cream on top of the curry for a tangy twist.
Tips and tricks:
- Use bone-in chicken for a more flavorful curry.
- Marinate the chicken in yogurt and spices for a few hours before cooking for a more tender and flavorful chicken.
- Use a blender or food processor to make a smooth paste of the onion, garlic, ginger, and green chilies for a smoother curry.
Storage instructions:
Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over medium heat until heated through.
Presentation ideas:
Serve the curry in a large bowl or platter with a garnish of fresh coriander leaves on top.
Garnishes:
Fresh coriander leaves, chopped
Pairings:
- Rice
- Naan
- Roti
- Chapati
Suggested side dishes:
- Raita
- Pickles
- Papadum
Troubleshooting advice:
- If the curry is too spicy, add a dollop of yogurt or sour cream to tone down the heat.
- If the curry is too thick, add more water or coconut milk to thin it out.
- If the chicken is not cooked through, simmer the curry for a few more minutes until the chicken is tender.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store leftover curry in the refrigerator and consume within 3 days.
Food history:
Chicken curry is a popular dish in South Asian cuisine, with variations found in India, Pakistan, Bangladesh, and Sri Lanka. It is believed to have originated in India and was introduced to other countries through trade and migration.
Flavor profiles:
Spicy, savory, aromatic
Serving suggestions:
Serve the curry hot with rice or naan.
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Region: Indian