North Indian Chicken Curry
This North Indian Chicken Curry is a flavorful and aromatic dish featuring tender chicken pieces simmered in a rich sauce made with spices, tomatoes, and yoghurt. Perfectly paired with steamed rice and naan, it offers a delightful blend of spices that will tantalize your taste buds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 large brown onion, finely chopped
- 3 garlic cloves, finely chopped
- 2 tbsp garam masala
- 500g chicken thigh fillets, cut into 3cm pieces
- 1 tsp ground turmeric
- 1/2 cup Greek-style yoghurt
- 1/4 cup chopped fresh coriander leaves
- 1/2 tsp ground cinnamon
- 1 cup chicken stock
- 400g can diced tomatoes
- 2 tbsp vegetable oil
- 1 tbsp finely grated fresh ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cardamom
- Steamed rice, to serve
- Naan bread, to serve
Instructions
- Heat oil in a large frying pan over medium-high heat. Add chopped onion and cook until softened, stirring occasionally.
- Add chopped garlic and grated ginger to the pan. Cook for a minute until fragrant.
- Stir in garam masala, turmeric, ground cumin, ground coriander, ground cinnamon, and ground cardamom. Cook for another minute until aromatic.
- Add chicken pieces to the pan and cook until browned, stirring occasionally.
- Pour in diced tomatoes and chicken stock. Bring to a boil, then reduce heat to low. Let it simmer uncovered for 20 minutes until the chicken is cooked through and the sauce thickens.
- Stir in Greek-style yoghurt and half of the chopped coriander leaves. Cook for 2 minutes until heated through.
- Dish out the curry with steamed rice and naan bread. Sprinkle the remaining coriander leaves before serving.
Nutrition
- Calories: 320
- Sugar: 5g
- Sodium: 540mg
- Fat: 16g
- Saturated Fat: 4g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg