Made with AI
Classic Indian Chicken Curry
Ingredients
- skinless chicken breast500 g
- vegetable oil2 tablespoons
- large onion, chopped1 piece
- garlic, minced2 cloves
- ginger, grated1 tablespoon
- medium tomatoes, chopped2 pieces
- curry powder1 tablespoon
- ground cumin1 teaspoon
- ground coriander1 teaspoon
- turmeric0,5 teaspoon
- chili powder0,5 teaspoon
- low-fat plain yogurt200 ml
- salt1 teaspoon
- black pepper0,5 teaspoon
- chopped cilantro2 tablespoons
Instructions
- 1
Cut the chicken breast into bite-sized pieces and set aside.
- 2
Heat the vegetable oil in a large pan over medium heat.
- 3
Add the chopped onion and sauté for 5-6 minutes until golden brown.
- 4
Add the minced garlic and grated ginger, and cook for 1 minute until fragrant.
- 5
Stir in the curry powder, ground cumin, ground coriander, turmeric, and chili powder. Cook for 1 minute, stirring constantly.
- 6
Add the chopped tomatoes and cook for 4-5 minutes until they soften and break down.
- 7
Add the chicken pieces to the pan and stir well to coat with the spices and tomato mixture.
- 8
Cook the chicken for 5-6 minutes, stirring occasionally, until it starts to brown.
- 9
Lower the heat and add the yogurt gradually, stirring continuously to prevent curdling.
- 10
Season with salt and black pepper. Cover and simmer for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens.
- 11
Garnish with chopped cilantro before serving.
- 12
Serve hot with steamed rice or naan.
