Curry Chicken
Recipe: #6681
October 03, 2012
Categories: Chicken, Indian No Eggs, Chicken Dinner, Indian Chicken, more
"Delicious spicy curry with a powerful burst of delicious flavor If you want a creamy sauce add in some heavy cream. I crave this dish often! "
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (324 g)
- Calories 305.1
- Total Fat - 15.7 g
- Saturated Fat - 3.9 g
- Cholesterol - 33.1 mg
- Sodium - 479.8 mg
- Total Carbohydrate - 15.1 g
- Dietary Fiber - 4.5 g
- Sugars - 6.4 g
- Protein - 27.4 g
- Calcium - 175.3 mg
- Iron - 2.5 mg
- Vitamin C - 29.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat the olive oil in a large skillet over medium-high heat. Season both sides of the chicken thighs with salt and pepper. Add to skillet and brown well on both sides. Remove to a plate.
Step 2
Add the onions. cook and stir in the hot oil until translucent, about 6 minutes. Add the ginger-garlic paste and continue cooking another 5 minutes.
Step 3
Reduce heat to medium; stir the tomatoes, chopping them up slightly in the skillet. Add in the cayenne pepper, curry powder, garam masala, turmeric, and cumin; cook and stir another 15 minutes.
Step 4
Add the chicken back to the skillet, then add chopped potatoes. Simmer on medium heat stirring occasionally, until the potatoes are tender and the chicken is no longer pink in the center, about 25-30 minutes. If you want a cream sauce add in some heavy cream and continue cooking. Season the sauce with salt and pepper.
Step 5
Sprinkle the cilantro over the mixture and continue simmering another 10 minutes. Serve hot.
Tips
No special items needed.
1 Reviews
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