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Description
Though we may think of chicken curry as a particular Indian comfort food, it actually varies from one region of India to another. This medium-spicy, beautifully aromatic style comes from the north, and it comes together quickly. Serve the curry with steamed basmati rice or a bread like naan or roti. Pro tip: Freshly grated ginger and garlic taste best. But if you make curries often and want a shortcut, you can buy a jar of ginger-garlic paste online or at an Indian market and keep it in the fridge. The recipe, which makes 6 cups, is a Yummly original created by Prerna Singh.
Ingredients
- 3 Tbsp. vegetable oil
- 1 small onion (finely chopped)
- 4 tsp. fresh ginger (grated, peeled, from a 1 1/2-inch piece; use a Microplane or fine holes of a box grater)
- 4 tsp. garlic (grated, from 5 cloves; use a Microplane or fine holes of a box grater)
- 3/4 cup water (divided, or a bit more if you like)
- 5 tsp. ground coriander
- 1/2 tsp. cayenne (use 1/4 tsp. for less heat)
- 1/2 tsp. ground turmeric
- 1 1/2 lb. tomatoes (chopped)
- 1 tsp. salt (plus more to taste)
- 5 tsp. Garam Masala
- 1 1/2 lb. boneless, skinless chicken thighs (cut into 1 1/2-inch pieces)
- 1/4 cup chopped fresh cilantro
- steamed basmati rice (or naan or roti bread, for serving)
Directions
- Heat oil in a 4-qt. Dutch oven or other large saucepan over high heat. Add onion and cook, stirring often, until it begins to turn golden, about 5 minutes.
- Add ginger and garlic and cook, stirring, for 20-30 seconds, then reduce heat to medium. Add 1/4 cup water, the coriander, cayenne, and turmeric; mix well and cook until fragrant, about 1 minute.
- Stir in chopped tomatoes and 1 tsp. salt; then cover pan and reduce heat to medium-low. Cook until tomatoes are softened and the masala looks like a loose paste, 5-7 minutes.
- Increase heat to medium, add garam masala, and mix well. Stir in chicken and cook for 3 minutes, stirring occasionally. Then stir in remaining 1/2 cup water. Cook, covered, until chicken is no longer pink in center, about 5 minutes. Season to taste with additional salt if you like, and add a few Tbsp. more water if you’d like a looser texture.
- Sprinkle curry with cilantro and serve with rice.
NutritionView More
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| Calories390Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat2.5g13% |
| Trans Fat0g |
| Cholesterol140mg47% |
| Sodium750mg31% |
| Potassium900mg26% |
| Protein37g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber3g12% |
| Sugars5g |
| Vitamin A35% |
| Vitamin C40% |
| Calcium8% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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