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    Indian Chicken Curry

    Recipe Type: Non-Veg

    User Rating: 0 / 5

    DESCRIPTION

    Certainly! Indian cuisine is known for its rich flavors and diverse dishes. One popular Indian recipe is "Chicken Curry," a delicious and aromatic dish loved by many. Here's a simple recipe to make it:

    INGREDIENTS

    Indian Chicken Curry:
    • 500 grams boneless chicken, cut into bite-sized pieces
    • 2 onions, finely chopped
    • 2 tomatoes, pureed
    • 2-3 cloves of garlic, minced
    • 1-inch piece of ginger, grated
    • 2-3 green chilies, slit (adjust according to your spice preference)
    • 1/2 cup plain yogurt (curd)
    • 2 tablespoons vegetable oil or ghee
    • 1 teaspoon cumin seeds
    • 1 teaspoon turmeric powder
    • 1 tablespoon coriander powder
    • 1 teaspoon garam masala
    • 1/2 teaspoon red chili powder (adjust according to your spice preference)
    • 1 teaspoon cumin powder
    • 1/4 cup chopped fresh coriander leaves (cilantro) for garnish
    • Salt to taste
    For the Crust:

    INSTRUCTIONS

    1. In a large pan or skillet, heat the oil or ghee over medium heat. Add the cumin seeds and let them splutter.

    2. Add the chopped onions and sauté until they turn golden brown.

    3. Add the minced garlic and grated ginger to the pan. Cook for a couple of minutes until the raw smell disappears.

    4. Stir in the turmeric powder, coriander powder, cumin powder, and red chili powder. Mix well and cook for a minute to let the spices release their flavors.

    5. Add the pureed tomatoes and cook until the oil starts to separate from the mixture.

    6. Lower the heat and add the bite-sized chicken pieces to the pan. Stir well to coat the chicken with the spices.

    7. Cover the pan and let the chicken cook on low to medium heat for about 10-15 minutes or until it becomes tender.

    8. Once the chicken is cooked, add the green chilies, garam masala, and salt. Stir well.

    9. Now, add the yogurt (curd) to the chicken curry and gently mix it in. Make sure to lower the heat at this stage to prevent curdling.

    10. Let the curry simmer for a few more minutes until the flavors blend together.

    11. Garnish with freshly chopped coriander leaves (cilantro).

    Your Indian Chicken Curry is now ready to be served! Enjoy it with steamed rice, naan, or roti (Indian flatbread) for a delicious and satisfying meal. Feel free to adjust the spice levels and add vegetables like peas or potatoes to customize the dish to your liking.

    NOTES

    • *For strict vegans, use dairy-free chocolate chips – we found them at stores like Whole Foods.
    • We used chocolate almondmilk and it was deeeelicious. Bonus: the leftover milk sitting in my fridge has become my new favorite morning drink of choice.
    • Crust ideas: my favorite is a graham cracker crust, and unless I’m missing something major, it looks like most  of the store-bought ones are vegan because they use oils instead of butter! Online forums support my findings, but if you know something I don’t, feel free to comment. I also love the idea of an Oreo crust or a regular pie crust, which you can make with coconut oil to be vegan. Also: a date and nut crust could be nice.
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