Indian Chicken Curry Recipe

Introduction

Ingredients

• 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cloves
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (14 oz) coconut milk
• 1/2 cup chicken broth
• 1 tablespoon tomato paste
• 1/4 cup chopped fresh cilantro
• Salt and freshly ground black pepper, to taste

Instructions

1. Heat the olive oil in a large Dutch oven or stockpot over medium-high heat.
2. Add the onion and cook until softened, about 3-4 minutes.
3. Add the garlic and ginger and cook for another minute.
4. Add the chicken pieces and cook until browned on all sides, about 5-6 minutes.
5. Add the cumin, coriander, turmeric, cayenne pepper, cinnamon, and cardamom to the pot and stir to combine.
6. Add the diced tomatoes, coconut milk, chicken broth, and tomato paste to the pot.
7. Bring the mixture to a simmer and let cook for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
8. Season the curry with salt and freshly ground black pepper, to taste.
9. Stir in the chopped cilantro and serve hot over rice or with naan bread.

Nutrition

• Calories: 350
• Protein: 28g
• Fat: 22g
• Carbohydrates: 10g
• Fiber: 2g
• Sugar: 4g
• Sodium: 450mg

Tips and Variations

• If you prefer a spicier curry, you can add more cayenne pepper or red pepper flakes to the pot.
• You can also add vegetables like bell peppers, carrots, or potatoes to the curry for added flavor and nutrition.
• If you don't have fresh cilantro on hand, you can use dried cilantro or substitute with parsley or basil.
• This curry can be made up to two days in advance and reheated as needed.

Conclusion