Traditional Indian Chicken Curry
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 144.6
- Total Fat: 4.1 g
- Cholesterol: 72.6 mg
- Sodium: 82.9 mg
- Total Carbs: 8.6 g
- Dietary Fiber: 2.4 g
- Protein: 18.6 g
View full nutritional breakdown of Traditional Indian Chicken Curry calories by ingredient
Introduction
This is the recipe I use every day in my house; my mom also loves to make this recipe back home. This is the recipe I use every day in my house; my mom also loves to make this recipe back home.Number of Servings: 4
Ingredients
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350gm Skinless Chicken Thighs
1 Cup Chopped Onion
2 Tbsp oil
5 Slices Ginger
3 Garlic Cloves
1 Tbsp/ 2Tbsp Chicken Curry Powder (According to your heat preference)
1/2 can Chopped Tomato
200ml Boiled Water
Tips
* Add zucchini and mushrooms step 8.
* I sometimes add a chicken stock cube in the water for added flavor.
* If you want it thicker, add corn flour or simply let it cook with the lid open.
ENJOY YOUR TRADITIONAL CHICKEN CURRY!
Directions
1) Clean the chicken and cut into bite-sized pieces with or without the bones in place.
2) Heat a nonstick, deep pan and warm the oil.
3) Saute the onions until golden brown.
4) Add ginger and garlic and cook for 2-3 minutes.
5) Add the curry powder. (Try to buy specific Chicken Curry Powder because the proportion of the spices will be different in each. I prefer Melam Chicken Curry Powder.)
6) Add a few Tbsp of water to the mixture and bring the heat to very low or your paste will burn.
7) Cook until the oil in the mixture start to show through the mixture.
8) Add the chicken pieces and tomatoes and stir.
9) Put a lid over it and let it cook for 5 minutes.
10) Stir the chicken again and add half of the water and simmer it until the oil shows above the curry.
11) Add salt to taste and it's ready to serve.
2) Heat a nonstick, deep pan and warm the oil.
3) Saute the onions until golden brown.
4) Add ginger and garlic and cook for 2-3 minutes.
5) Add the curry powder. (Try to buy specific Chicken Curry Powder because the proportion of the spices will be different in each. I prefer Melam Chicken Curry Powder.)
6) Add a few Tbsp of water to the mixture and bring the heat to very low or your paste will burn.
7) Cook until the oil in the mixture start to show through the mixture.
8) Add the chicken pieces and tomatoes and stir.
9) Put a lid over it and let it cook for 5 minutes.
10) Stir the chicken again and add half of the water and simmer it until the oil shows above the curry.
11) Add salt to taste and it's ready to serve.
Member Ratings For This Recipe
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GENASAI
When do you add the tomatoes and why do you only add half the water? - 1/18/09
Reply from MILIESANJU (3/8/09)
sorry i forget about the tomatoes ,please add it together with the chicken.but make sure the onions are well satuted. half of the water frist becoz we want the mixture to cook well and for the oil to see thru other wise u curry will have a different taste .add the remaining water at the end as neede
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MILLHILLIAN1
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OMER443
This will definitely become a regular dinner. My kids ate every last bite! I did add two minced, seeded jalapenos! It was excellent. I have always loved Indian food but this was the best. i did use frozen chicken tenderloin and did not chop them. This made this a super easy, healthy dish! - 1/10/09
Reply from MILIESANJU (3/8/09)
thanks for ur comment
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SEMIPRECIOUS
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SALVARAD1
The instructions were very badly written: what size onion? when do I add the tomatoes? I love curry dishes but I didn't think this recipe was so great. I would try other recipes first. - 2/25/09
Reply from MILIESANJU (3/8/09)
an average sized onion is approximately 50 calories and people have different attitude to it , some like the taste and smell of it and wouldn't mind it if the recipe has a stronger flavour of the onion. i didn't specify it becoz i believe cooking is an art and it shows individual prefferences.
