Who doesn’t love a good curry? This is a go-to curry for weekdays and can be used with tofu, paneer or veggies, too.
By Soni Sinha
Who doesn’t love a good Chicken Curry? It’s an all time favorite Indian dish and today I’ve got for you an easy version using chicken breasts that cooks fast and tastes delicious. This is my go-to curry even on weekdays and I use the same base substituting chicken for tofu, paneer or veggies. This is a basic North Indian curry where the sauce consists of onions, ginger, garlic, tomatoes and spices. If you’re a curry lover that frequents local Indian restaurants to enjoy Indian food, I would suggest you try this recipe at home and see how easy it can be.
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Quick Chicken Curry
Description
A go-to curry for weekdays and that can be used with tofu, paneer or veggies, too.
Ingredients
- Chicken Breasts- 1lb cubed
- Onion-1 medium
- Ginger-1 inch
- Garlic-5 cloves
- Cumin Seeds-1/2 tsp
- Ground Cumin-2 tsp
- Ground Coriander-2 tsp
- Turmeric-1/2 tsp
- Mild Red chili or paprika-1 tsp
- Tomato-1 small pureed
- Garam Masala-1 tsp
- Water-1 cup
- Salt-to taste
- Oil-5 tbsp
Instructions
- Make a paste of the onion,ginger,garlic,cumin seeds with a little water in the food processor.
- In a wok or a deep skillet heat the oil.
- Add the onion paste and stir every few minutes until it starts changing color a bit and the raw smell disappears (about 5-6 minutes)
- Add all the spices except garam masala and continue to stir for a minute or two until aromatic.If you find the paste sticking to the bottom add a tbsp of water and stir to mix.
- Add the tomato puree and cook the mixture on low heat while stirriing at intervals until you see oil separating from the sides.
- Add the chicken pieces and mix.
- Add water, salt and garam masala.,Bring to a boil, cover and cook on med and then reduce the heat and continue cooking for about 8-10 minutes or until the chicken is tender.
- Garnish with cilantro.
- Serve hot with rice or roti.
- Category: Main
- Cuisine: Indian
