Chicken Chilli Curry
Chicken Chilli Curry is a spicy dish made by simmering chicken with spices, tomatoes, and green chilies.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (cut into bite-sized pieces) | 800 | Grams |
| Onion (finely chopped) | 2 | Count |
| Garlic (minced) | 4 | Clove |
| Ginger (grated) | 1 | Inch |
| Green Chili (sliced) | 4 | Count |
| Tomato (pureed) | 3 | Count |
| Coconut Milk (whole milk based) | 400 | Milliliters |
| Vegetable Oil (for cooking) | 3 | Tbsp |
| Cumin Seeds (whole) | 1 | Tsp |
| Coriander Powder | 2 | Tsp |
| Turmeric Powder | 1 | Tsp |
| Red Chili Powder (adjust to taste) | 1 | Tsp |
| Garam Masala | 1 | Tsp |
| Salt (adjust to taste) | 1 | Tsp |
| Fresh Cilantro (chopped for garnish) | 1 | Bunch |
Instructions
- Heat vegetable oil in a large pan over medium heat.
- Add cumin seeds and let them sizzle for a few seconds.
- Add chopped onions and sauté until golden brown.
- Stir in minced garlic and grated ginger, cook for 1 minute.
- Add sliced green chilies and sauté for another minute.
- Mix in the tomato puree and cook until the oil separates from the mixture.
- Add coriander powder, turmeric powder, red chili powder, and salt. Stir well.
- Add chicken pieces and cook until they are no longer pink.
- Pour in coconut milk and bring the mixture to a simmer.
- Cover and cook on low heat for 15-20 minutes until the chicken is cooked through.
- Stir in garam masala and cook for another 2 minutes.
- Garnish with chopped cilantro before serving.
Prep
- Thaw chicken breast if frozen
Kitchen equipment
Blender or Food Processor For Pureeing Tomatoes