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:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.