Chicken curry
Time to cook
45 minutes
Difficulty
Easy
Serves
2
A wholesome with earthy flavors from turmeric, red chili powder, and garam masala and complex flavors from the coconut and onions.
Ingredients
Cold Pressed Olive Oil
1.25 tsp
Asafoetida
1 pinch
Turmeric
1 pinch
Fresh Ginger
2 slice
Fresh Garlic
2 clove
Coriander Leaves
1.5 tbsp
Mint Leaves
1.5 tbsp
Whole Chicken
250 gram
Onion Raw
1 tbsp
Kosher Salt
0.75 Tsp
Cold Pressed Olive Oil
1.25 tsp
Red Onion
1 small
Fresh Coconut
2.5 tbsp
Turmeric
1 pinch
Red Chilli Powder
1 tsp
Garam Masala
1 tsp
Cumin Powder
0.75 tsp
Coriander Powder
0.25 tbsp
Kosher Salt
0.75 tsp
Water
0.75 cup
Step-by-step instructions to cook
Prep
Wash the bone-in skinless chicken pieces.
Dice onions and chop ginger, mint and cilantro leaves.
Cooking
Heat oil in a pan, add diced onions and cook for 10 minutes, on medium-high heat, until the onions turn golden brown.
Add coconut and cook for another 5 minutes, let it cool.
Add the above mixture to a blender along with water and blend to make a smooth paste.
Add oil and cook this paste on medium-high heat until the oil starts to separate from the sides.
Add turmeric, red chili powder, garam masala, cumin powder, coriander powder, and salt. Cook on low heat for a minute, stir and keep aside.
In a small blender jar make a fine paste of ginger, garlic, cilantro, and mint by adding water. Keep aside.
Heat oil in a pot or kadai on low flame and add asafetida, turmeric, and ginger-garlic-cilantro-mint paste and saute.
Add chicken, onions, water and salt and mix well.
Cover and cook for 20-25 minutes on medium heat or until the chicken is fully cooked.
Add the curry paste and gently fold it in the cooked chicken.
Bring the curry to a full boil and turn off the flame.
Garnish with more cilantro and enjoy hot.
Nutrition information
(per serving)
Carbs
2.9
Proteins
14.2
Fats
7.7
Fiber
1.0
137
kcal
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