Made with AI
Classic Indian Chicken Curry
Ingredients
- boneless skinless chicken breast500 g
- vegetable oil2 tablespoons
- large onion, finely chopped1 piece (about 150g)
- garlic, minced3 cloves (about 9g)
- ginger, grated1 tablespoon (about 6g)
- medium tomatoes, chopped2 pieces (about 240g)
- plain low-fat yogurt0,5 cup (about 120g)
- curry powder1 tablespoon (about 7g)
- ground cumin1 teaspoon (about 2g)
- ground coriander1 teaspoon (about 2g)
- turmeric0,5 teaspoon (about 1g)
- chili powder0,5 teaspoon (about 1g)
- salt1 teaspoon (about 6g)
- water0,5 cup (about 120ml)
- fresh cilantro, chopped2 tablespoons (about 8g)
Instructions
- 1
Cut the boneless skinless chicken breast into bite-sized pieces and set aside.
- 2
Heat the vegetable oil in a large pan over medium heat.
- 3
Add the finely chopped onion and sauté for 5-6 minutes until golden brown.
- 4
Add the minced garlic and grated ginger, and sauté for another 1-2 minutes until fragrant.
- 5
Stir in the chopped tomatoes and cook for 4-5 minutes until they soften and the oil begins to separate.
- 6
Add the curry powder, ground cumin, ground coriander, turmeric, chili powder, and salt. Mix well and cook for 1-2 minutes to toast the spices.
- 7
Lower the heat and add the plain low-fat yogurt, stirring continuously to prevent curdling. Cook for 2 minutes.
- 8
Add the chicken pieces to the pan and mix to coat them with the spice mixture.
- 9
Pour in the water, stir, and bring to a gentle simmer. Cover and cook for 15-20 minutes, stirring occasionally, until the chicken is cooked through and tender.
- 10
Taste and adjust salt or spices if needed.
- 11
Garnish with chopped fresh cilantro before serving.
- 12
Serve hot with steamed rice or naan.
