Chicken Curry is a flavorful and aromatic dish made with tender chicken simmered in a spiced gravy, typically including ingredients like tomatoes, onions, garlic, and a variety of spices. It’s a comforting, savory meal enjoyed across many cultures.

Chicken curry is a flavorful and aromatic dish made by cooking chicken in a richly spiced gravy. It is a popular dish in many cuisines, including Indian, Thai, Caribbean, and Southeast Asian.

Ingredients:

• 500 grams chicken (cut into pieces)
• 2 onions (finely chopped)
• 2 tomatoes (finely chopped)
• 2-3 garlic cloves (minced)
• 1-inch piece of ginger (minced)
• 2-3 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 2-3 green cardamom pods
• 1-2 cinnamon sticks
• 2-3 cloves
• 1 bay leaf
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala
• 1 cup coconut milk or plain yogurt (optional for a richer curry)
• Salt to taste
• Fresh coriander leaves (chopped, for garnish)
• Lemon wedges (for serving)

Instructions:

1. Prepare the Spices:
   • In a large pan or pot, heat the vegetable oil over medium heat. Add the cumin seeds, green cardamom pods, cinnamon sticks, cloves, and bay leaf. Sauté for 1-2 minutes until fragrant.
2. Cook the Onions and Aromatics:
   • Add the finely chopped onions to the pan and sauté until they become golden brown.
   • Add the minced garlic and ginger and cook for another 1-2 minutes.
3. Add the Tomatoes and Spices:
   • Add the finely chopped tomatoes to the pan and cook until they become soft and the oil starts to separate.
   • Add the turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well and cook for a few minutes until the spices are well combined.
4. Cook the Chicken:
   • Add the chicken pieces to the pan and cook until they are lightly browned on all sides.
   • If using coconut milk or yogurt, add it to the pan and mix well.
5. Simmer the Curry:
   • Add a cup of water to the pan and bring the curry to a boil. Reduce the heat to low, cover, and let it simmer for about 20-25 minutes or until the chicken is cooked through and tender.
   • Stir occasionally and add more water if needed to achieve the desired consistency.
6. Finish and Serve:
   • Add the garam masala and mix well. Cook for an additional 2-3 minutes.
   • Garnish with fresh coriander leaves and serve the chicken curry hot with steamed rice, naan, or roti.
   • Serve with lemon wedges for a burst of fresh flavor.

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Tips:

• Spice Level: Adjust the amount of red chili powder to suit your preferred spice level.
• Richness: For a creamier curry, you can add a splash of cream or more coconut milk towards the end of cooking.
• Marination: For extra flavor, you can marinate the chicken with yogurt and spices for 30 minutes before cooking.