The Best Indian Curry Recipe

Introduction

Ingredients

• 1 lb. chicken, cut into cubes
• 2 onions, chopped
• 2 tomatoes, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, peeled and minced
• 2 tbsp. vegetable oil
• 1 tsp. cumin seeds
• 1 tsp. coriander powder
• 1 tsp. turmeric powder
• 1 tsp. garam masala
• 1 tsp. red chili powder
• 1 cup water
• Salt to taste
• Fresh cilantro, chopped (optional)

Instructions

1. Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
2. Add the chopped onions and cook until they are translucent, about 5-7 minutes.
3. Add the minced garlic and ginger and cook for another 2-3 minutes.
4. Add the chopped tomatoes and cook until they are soft and mushy, about 5-7 minutes.
5. Add the coriander powder, turmeric powder, garam masala, and red chili powder. Mix well and cook for another 2-3 minutes.
6. Add the chicken cubes and mix well. Cook for 5-7 minutes or until the chicken is no longer pink.
7. Add 1 cup of water and salt to taste. Mix well and bring to a boil.
8. Reduce the heat to low and let the curry simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
9. Garnish with fresh cilantro (optional) and serve hot with rice or bread.

Nutrition

• Calories: 295
• Protein: 28g
• Fat: 13g
• Carbohydrates: 14g
• Fiber: 3g
• Sugar: 6g
• Sodium: 200mg

Tips

• You can use any meat or vegetables of your choice in this recipe.
• If you want a spicier curry, add more red chili powder or green chilies.
• If you want a milder curry, reduce the amount of red chili powder or omit it altogether.
• You can also add a cup of coconut milk for a creamier curry.
• Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

Conclusion