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    Chicken Curry

    Uploaded by

    ninouthebestever
    a Chicken curry

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Chicken Curry

    Uploaded by

    ninouthebestever
    5 views2 pages
    a Chicken curry

    Original Title

    Chicken curry

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

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    a Chicken curry

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    5 views2 pages

    Chicken Curry

    Uploaded by

    ninouthebestever
    a Chicken curry

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Chicken curry

    That you can try at home:

    Ingredients:

    - 2 lbs (about 1 kg) chicken pieces (breasts or thighs), cut into chunks

    - 1 large onion, finely chopped

    - 3 cloves garlic, minced

    - 1 inch piece of ginger, grated

    - 2 tablespoons vegetable oil

    - 1 teaspoon cumin seeds

    - 1-2 tablespoons curry powder (adjust based on your preference for spiciness)

    - 1 teaspoon turmeric powder

    - 1 teaspoon paprika (optional, for color and mild flavor)

    - 1 teaspoon garam masala

    - 1 can (14 oz) diced tomatoes

    - 1 can (14 oz) coconut milk

    - Salt and pepper to taste

    - Fresh cilantro, chopped, for garnish

    Instructions:

    1. Prepare the Base:

    - Heat oil in a large skillet or saucepan over medium heat.

    - Add cumin seeds and let them sizzle for a few seconds.

    - Add the chopped onions and sauté until they turn golden brown, about 6-8
    minutes.

    - Add the garlic and ginger, cooking for another minute until fragrant.
    2. Cook the Chicken:

    - Add the chicken pieces to the pan. Sauté until the chicken is lightly browned on
    all sides.

    3. Add Spices and Tomatoes:

    - Stir in curry powder, turmeric, paprika, and salt. Cook for a minute to release the
    flavors.

    - Add the diced tomatoes, including the juice. Let the mixture come to a boil and
    reduce slightly.

    4. Simmer the Curry:

    - Pour in the coconut milk and mix well.

    - Reduce the heat to low and let the curry simmer uncovered for 20-30 minutes, or
    until the chicken is tender and the sauce thickens slightly.

    5. Final Touches:

    - Stir in garam masala and adjust seasoning with salt and pepper.

    - Cook for an additional 5 minutes.

    6. Garnish and Serve:

    - Sprinkle chopped cilantro over the top just before serving.

    - Serve the curry hot with rice, naan, or your choice of flatbread.

    This chicken curry is rich in flavors and has a creamy texture that pairs
    wonderfully with various sides. Enjoy your cooking!

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