INDIAN CHICKEN CURRY
This delicious Indian chicken curry is full of fragrent and delicious exotic spices. The chicken pieces are tender and the gravy is simply mouth watering.
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Ingredients
- 907 g skinless chicken thighs 6 thighs for 1x recipe
- 2 Tbsp combination of chopped ginger and garlic preferably fresh
- 2-3 Tbsp cooking oil.
- 1 tsp ground tumeric powder
- 1 tsp gound coriander powder
- 1 tsp gound cumin powder
- ¼ cup water
Chicken marinade
- 2 tsp sea salt
- 1 tsp black pepper
- 1 tsp ground tumeric powder
- 1 tsp ground coriander powder
- 1 tsp ground cumin powder
- ½ tsp ground nutmeg optional
- ¼ tsp ground mace optional
- ¼ tsp ground cinnamon
- ¼ tsp ground cloves
- 1 Tbsp combination of chopped ginger and garlic
- ½ cup 2% or 5% plain greek yogurt
- ½-1 tsp chili powder
Vegetables
- 4 medium potatoes, quartered Cubed 2"
- 4 medium roma tomatoes, diced
- 1 large brown onion, diced
- 1 Tbsp combination of chopped ginger and garlic
- 1 tsp fresh chili pepper, diced Optional for spiciness. Thai chili is even spicier
- 1 cup frozen petit pois (green peas)
- ¼ cup fresh chopped cilantro Flavor and garnish
Whole spices
- 3-4 fresh curry leaves
- 2 star anise
- 2 whole green cardamom
- 4-5 whole cloves
- 1 small cinnamon stick
Instructions
- Mince and grate fresh garlic and ginger and combine.2 Tbsp combination of chopped ginger and garlic
- Finely chop chili peppers for spiciness.1 tsp fresh chili pepper, diced
- Peel and quarter potatoes.4 medium potatoes, quartered
- Dice onions.4 medium roma tomatoes, diced, 1 large brown onion, diced
- Clean and cut chicken thighs into large chunks.907 g skinless chicken thighs
- Marinate chicken with dry spices, 1 Tbsp of combined garlic and ginger and yoghurt for at least 4 hours and preferably overnight.2 Tbsp combination of chopped ginger and garlic, 1 tsp ground tumeric powder, 1 tsp gound coriander powder, 1 tsp gound cumin powder, 2 tsp sea salt, 1 tsp black pepper, ½ tsp ground nutmeg, ¼ tsp ground mace, ¼ tsp ground cinnamon, ¼ tsp ground cloves, ½ cup 2% or 5% plain greek yogurt, 1 Tbsp combination of chopped ginger and garlic
- Pre-heat heavy bottomed, cast-iron saucepan with oil2-3 Tbsp cooking oil.
- Fry chopped ginger and garlic.1 Tbsp combination of chopped ginger and garlic
- Add onions and whole spices.1 large brown onion, diced, 3-4 fresh curry leaves, 2 star anise, 2 whole green cardamom, 4-5 whole cloves, 1 small cinnamon stick
- Add chili peppers if desired.1 tsp fresh chili pepper, diced
- Stir until mixed.
- Add ground spices.1 tsp ground tumeric powder, 1 tsp ground cumin powder, 1 tsp ground coriander powder
- Saute onions until translucent.
- Add potatoes.4 medium potatoes, quartered
- Dice tomatoes while potatoes are sauteing
- Cook potatoes until 50% cooked. About 10 minutes.
- Add chicken and combine.907 g skinless chicken thighs
- Coarsely and briefly blend the diced tomatoes to form a thick, lumpy tomato sauce.
- Add the coarsely blended tomatoes.
- Pour the water into the marinated chicken and tomato bowl to gather the remaining spices. Add water to the saucepan and bring to boil.¼ cup water
- Reduce to a low boil and cook for 15 minutes.
- Add frozen peas. Stir. Season to taste. Cook for an additional 5 minutes. Serve with rice or Indian flatbread.1 cup frozen petit pois (green peas)
- Garnish with chopped cilantro leaves.
Video
Nutrition
Serving: 8servingsCalories: 296kcalCarbohydrates: 26gProtein: 27gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 108mgSodium: 707mgPotassium: 927mgFiber: 5gSugar: 4gVitamin A: 507IUVitamin C: 34mgCalcium: 62mgIron: 3mgNet Carbohydrates: 21g
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