Indian Chicken Curry Ii

Experience the perfect balance of spice, creaminess, and bold flavors with Indian Chicken Curry II, a delectable dish that brings authentic Indian cuisine to your table. This recipe features tender, juicy chicken thighs simmered in a rich, aromatic sauce made with yogurt, tomatoes, and a medley of warming spices like cumin, coriander, turmeric, garam masala, and a hint of cayenne for a subtle kick. Toasted cumin seeds and sautéed onion, garlic, and ginger form the base of this deeply flavorful curry, while fresh cilantro adds a bright, herby finish. Ready in just 50 minutes, including prep, this one-pot curry pairs beautifully with fluffy basmati rice or soft naan bread, making it the ultimate comfort dish for any night of the week. Perfect for curry enthusiasts and adventurous foodies alike, this easy-to-follow recipe is a must-try for anyone eager to explore authentic Indian cooking at home.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Chicken thighs (boneless, skinless, cubed)
• 2 tablespoons Vegetable oil
• 1 large Onion (finely chopped)
• 4 cloves Garlic (minced)
• 1 tablespoon Ginger (grated)
• 2 medium Tomatoes (diced)
• 1 cup Plain yogurt
• 1 teaspoon Cumin seeds
• 1 teaspoon Ground coriander
• 0.5 teaspoon Ground turmeric
• 0.25 teaspoon Cayenne pepper
• 1 teaspoon Garam masala
• 1 teaspoon Salt
• 1 cup Water
• 2 tablespoons Fresh cilantro (chopped)

Directions

Step 1

Heat the vegetable oil in a large skillet or pot over medium heat.

Step 2

Add the cumin seeds and toast them for about 30 seconds until they become aromatic.

Step 3

Add the chopped onions to the skillet and sauté until they are golden brown, about 8-10 minutes.

Step 4

Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant.

Step 5

Add the diced tomatoes and cook until they soften and break down, about 5 minutes.

Step 6

Stir in the ground coriander, turmeric, cayenne pepper, salt, and garam masala. Cook for 1-2 minutes to toast the spices.

Step 7

Reduce the heat to low and stir in the yogurt, mixing well to create a creamy sauce.

Step 8

Add the cubed chicken thighs to the pot, ensuring each piece is coated with the sauce. Cook for 5 minutes, stirring occasionally.

Step 9

Pour in the water, increase the heat to medium, and bring the mixture to a gentle simmer.

Step 10

Cover the pot and let the curry cook for 20 minutes, stirring occasionally, until the chicken is tender and fully cooked.

Step 11

Remove the lid and let the curry simmer uncovered for a few more minutes if you prefer a thicker consistency.

Step 12

Garnish the curry with fresh chopped cilantro before serving.

Step 13

Serve hot with steamed rice or naan bread.

Nutrition Facts

Serving size	1445.8 grams (1445.8g)

Amount per serving	% Daily Value*
Calories	1584

Total Fat 87.30g	112%
Saturated Fat 21.40g	107%
Polyunsaturated Fat 16.90g
Cholesterol 485mg	162%
Sodium 2969mg	129%
Total Carbohydrate 51.00g	19%
Dietary Fiber 8.30g	30%
Total Sugars 30.60g
Protein 148.90g	298%

Vitamin D 153IU	763%
Calcium 650mg	50%
Iron 11mg	60%
Potassium 2779mg	59%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.6%

Protein: 37.6%

Carbs: 12.9%