Indian Chicken Curry

Are you a fan of spicy food? Do you love Indian cuisine or simply enjoy experimenting? This experiment is bound to be a success!

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 1
  • Number of Servings: 6

Ingredients

  • 700 g Meat, chicken, thighs

  • 2 piece Onion, raw

  • 4 pods Garlic, fresh

  • 3 pieces Tomato, red

  • 4 pieces Potatoes, white

  • 4 spoon Oil, plant, sunflower

  • 1 teaspoon Spices, chili powder

  • 0.5 teaspoons Salt, table

  • 1 teaspoon Spices, ginger, ground

  • 1 teaspoon Spices, turmeric, ground

  • 2 teaspoons Spices, curry powder

  • 1 l Soup base, chicken, cube

  • 1 dl Coconut milk

  • 2 spoons Coriander, leaves, fresh

Steps

  1. Peel the onion and garlic. Cut the onion into quarters and finely chop the garlic. Peel the potatoes, wash them, and cut them into smaller pieces. Wash the tomatoes and cut them into smaller pieces as well. Rinse the chicken and pat it dry with a paper towel.

  2. Place a thick-bottomed pot on the stove and heat the oil. Sauté the onion until it becomes translucent. Add the tomato, garlic, and all the spices (chili powder, salt, ginger, turmeric, curry powder). Mix everything well and cook over moderate heat for 5 to 10 minutes. Stir occasionally. Then add the chicken and potatoes to the pot and sauté for another 5 minutes while stirring.

  3. Pour the broth into the pot, cover it, and let the curry simmer over moderate heat for about 20 minutes. Stir occasionally. After 20 minutes, mix in the coconut milk. Cook until the liquid thickens slightly, then remove the pot from the heat.

  4. Serve the curry in deep bowls, sprinkle with chopped cilantro, and serve. As a side, you can offer naan, chapati, or rice.

Nutrition Information (Per 100g)

  • Calories: 121.13 kcal
  • Fat: 6.63 g
    • Saturated Fat: 1.45 g
  • Carbohydrates: 7.77 g
    • Sugars: 1.04 g
  • Protein: 6 g
  • Fiber: 1.09 g

Advice

You can cut the chicken into pieces of any size you prefer. This dish pairs best with basmati rice as a side.