Curry Chicken
Created by toads on October 3, 2012
- Servings: 5
- Prep Time: 15m
- Cook Time: 1h
- Recipe #6681
Ingredients
- 2 tablespoons olive oil
- 4 to 6 chicken thighs (can remove the skin)
- Salt & pepper
- 2 large onions, chopped (or 3 small onions)
- 1 tablespoon ginger-garlic paste
- 1 (14 ounce) can whole tomatoes, semi drained
- 1/2 teaspoon (or more) cayenne pepper
- 2 teaspoons curry (can use more according to your taste)
- 1 teaspoons garam masala
- 1 teaspoon ground tumeric
- 1 teaspoon ground cumin
- 2 large potatoes, diced
- Salt and ground pepper
- Chopped fresh cilanto (as mu like)
How to Make
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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.
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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.
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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.
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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.
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Step 5: Sprinkle the cilantro over the mixture and continue simmering another 10 minutes. Serve hot.
Nutritional Facts
- 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