Description
A weeknight curry ready in under 30 minutes!
Great with chicken, tofu, paneer, or veggies.
Ingredients
Units
Scale
- 1 lbs (454 g) Chicken Breasts
- 1 medium Onion
- 1 inch Ginger
- 5 cloves Garlic
- 1/2 tsp Cumin Seeds
- 2 tsp Ground Cumin
- 2 tsp Ground Coriander
- 1/2 tsp Turmeric
- 1 tsp Mild Red chili or paprika
- 1 small pureed Tomato
- 1 tsp Garam Masala
- 1 cups (237 ml) Water
- Salt
- 5 tbsp Oil
Instructions
- Make a paste of the onion, ginger, garlic, and cumin seeds with a little water in a food processor.
- In a wok or deep skillet, heat the oil.
- Add the onion paste and stir every few minutes until it starts changing color and the raw smell disappears (about 5-6 minutes).
- Add all the spices except garam masala and stir for 1-2 minutes until aromatic. If the paste sticks to the bottom, add a tablespoon of water and stir to mix.
- Add the tomato puree and cook on low heat, stirring occasionally, until oil separates from the sides.
- Add the chicken pieces and mix.
- Add water, salt, and garam masala. Bring to a boil, cover, and cook on medium heat. Then reduce heat and continue cooking for 8-10 minutes, or until the chicken is tender.
- Garnish with cilantro.
- Serve hot with rice or roti.
Notes
- For a richer flavor, brown the chicken before adding the spices.
- To reduce cooking time, use pre-minced garlic and ginger.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 5
- Sodium: 600
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Trans Fat: 0g
- Carbohydrates: 30
- Fiber: 4
- Protein: 35
- Cholesterol: 100