Chicken Curry
Prepare a flavorful chicken curry using aromatic spices, coconut milk, and tender chicken pieces simmered to perfection.
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 |
| Coconut Milk (full-fat) | 400 | Milliliters |
| Tomato (chopped) | 2 | Count |
| Curry Powder (mild or hot as preferred) | 3 | Tbsp |
| Cumin Seeds (whole) | 1 | Tsp |
| Coriander Powder | 2 | Tsp |
| Turmeric Powder | 1 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Vegetable Oil | 3 | Tbsp |
| Fresh Cilantro (chopped for garnish) | 1 | Bunch |
| Green Chili (sliced, optional) | 2 | Count |
Instructions
- Heat vegetable oil in a large pot 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, cooking for another minute until fragrant.
- Add chopped tomatoes, curry powder, coriander powder, turmeric powder, salt, and black pepper. Cook until tomatoes soften.
- Add chicken pieces to the pot, stirring to coat them with the spice mixture. Cook for about 5 minutes.
- Pour in coconut milk and bring the mixture to a simmer. Reduce heat to low, cover, and cook for 20-25 minutes until chicken is cooked through.
- Adjust seasoning with more salt or pepper if needed. Add sliced green chili if using.
- Garnish with chopped fresh cilantro before serving.
Prep
- Thaw chicken breast if frozen
Kitchen equipment
Spice Grinder