You’ve got to try this recipe if you absolutely adore Indian food! This Chicken Curry tastes just as nice, if not better like you do in an Indian restaurant, and it is easy to make. Thanks to all of the spices, it’s full of flavor, rich and creamy, and insanely hearty once you’re done with basmati rice or naan bread.
This was the go-to dish I ordered at my local Indian restaurant, so I would like to finally recreate it at home, and with the final result, I will not be happier!
I enjoy the fact that it has a wealth of spices, leaving it with an incredible flavor. I adore that little bit of cream that is added at the end, too, even though there aren’t a lot of wonders that work. And there is an abundance of sauce, of course, because that’s what chicken curry is really all about, that irresistible sauce to soak up naan bread or serve with rice.
May I Use Chicken Thighs?
In this recipe, chicken thighs may also be used. You’re going to want to cut out the excess fat from them, then increase the cooking time a bit, and this will take longer for the thighs to cook than the chicken breasts.
Indian Chicken Curry Recipe
You’ve got to try this recipe if you absolutely adore Indian food! This Chicken Curry tastes just as nice, if not better like you do in an Indian restaurant, and it is easy to make. Thanks to all of the spices, it’s full of flavor, rich and creamy, and insanely hearty once you’re done with basmati rice or naan bread.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
Spice blend
1 1/2 tsp of ground coriander
1 tsp of ground cumin
1/2 tsp of turmeric
1/2 tsp of fennel seeds, crushed in a small bag with a meat mallet
1/2 tsp of ground cinnamon
1/2 tsp of ground black pepper
1/4 tsp of ground mustard
1/4 tsp of ground cloves
Curry
2 Tbsp of olive oil
1 small of yellow onion, chopped (1 cup)
4 garlic of cloves, minced (1 1/2 Tbsp)
1 Tbsp of peeled and minced fresh ginger
1 cup of low-sodium chicken broth
3/4 cup of drained canned diced tomatoes or peeled, seeded, diced fresh tomatoes
Salt
Cayenne pepper, to taste
1 1/2 lbs of boneless skinless chicken breasts, diced into 1 1/4-inch cube
1 tsp of mixed cornstarch and 2 tsp of water (optional)
1/3 cup of heavy cream
2 Tbsp of chopped cilantro
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