This comforting chicken curry delivers bold, aromatic flavors with every bite. Tender pieces of chicken are seared for color, then simmered in a rich sauce made from caramelized onions, fresh ginger, garlic, and warm spices like cardamom, cinnamon, and turmeric. The long, slow cooking process allows the flavors to meld beautifully, resulting in a thick, savory gravy that clings to the meat. It&# 226;ÂÂs a hearty, satisfying dish perfect for weeknight dinners or special family gatherings. Serve it over basmati rice or with warm naan bread to soak up the delicious sauce. This recipe brings the warmth and complexity of traditional Indian home cooking to your table with minimal fuss.
Chicken Curry (Taste Show
Description
This comforting chicken curry delivers bold, aromatic flavors with every bite. Tender pieces of chicken are seared for color, then simmered in a rich sauce made from caramelized onions, fresh ginger, garlic, and warm spices like cardamom, cinnamon, and turmeric. The long, slow cooking process allows the flavors to meld beautifully, resulting in a thick, savory gravy that clings to the meat. It&# 226;ÂÂs a hearty, satisfying dish perfect for weeknight dinners or special family gatherings. Serve it over basmati rice or with warm naan bread to soak up the delicious sauce. This recipe brings the warmth and complexity of traditional Indian home cooking to your table with minimal fuss.Ingredients
Directions
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Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pan over high heat.
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Once the oil is very hot, add the chicken pieces a few at a time to avoid crowding the pan.
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Sear the chicken until browned on all sides, which should take about 4 minutes per batch.
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Use a slotted spoon to remove the browned chicken to a plate and repeat until all pieces are seared.
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Add the remaining vegetable oil to the pan and add the thinly sliced onions.
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Reduce the heat to medium-high and fry the onions for about 30 minutes, stirring constantly until they are light brown and caramelized.
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Add the finely chopped garlic and ginger to the onions and fry for 5 minutes until fragrant.
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Add the cinnamon sticks and cardamom pods, frying for 2 minutes until the spices puff up and begin to brown.
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Stir in the turmeric and cayenne pepper, mixing rapidly for 15 seconds to toast the spices without burning.
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Return the seared chicken to the pan and stir in the canned crushed tomatoes, kosher salt, and 2 cups of boiling water.
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Reduce the heat to a gentle simmer, cover the pan, and cook for approximately 45 minutes.
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Check the curry frequently during cooking, adding a little extra water if the sauce evaporates too quickly.
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Cook until the chicken is tender and the gravy has thickened to your liking.
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Turn off the heat and let the dish rest, covered, for at least 1 hour and preferably 2 hours to allow flavors to meld.
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When ready to serve, reheat the curry gently, fold in the ground roasted cumin and chopped cilantro leaves, and adjust seasoning with salt if needed.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 119.5kcal
- % Daily Value *
- Total Fat 6.0g10%
- Saturated Fat 1.6g8%
- Cholesterol 44.5mg15%
- Sodium 41.0mg2%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 13.5g27%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
