Simple Desi Chicken Curry
by Tanvi Parikh
Macros
- Total calories
- 323
- Protein
- 25 g
- Carbs
- 19 g
- Fat
- 17 g
- Fiber
- 5 g
- Sugar
- 9 g
- Cholesterol
- 73 mg
- Sodium
- 2459 mg
- Potassium
- 794 mg
- Vitamin A
- 1691 IU
- Vitamin C
- 20 mg
- Calcium
- 64 mg
- Iron
- 5 mg
- Vitamin D
- 1 IU
- Vitamin B12
- 0.2 µg
- Magnesium
- 43 mg
- Zinc
- 1 mg
Serves 1
Ingredients
- 100 g Chicken Breast (cut into small pieces)
- 1 Yellow Onion (small, finely chopped)
- 1 Tomato (medium, finely chopped)
- 2 cloves Garlic (minced )
- 1 tbsp Ginger (minced )
- 1 piece Green Chillies
- ¼ tsp Turmeric
- ½ tsp Red Chilli Powder
- ½ tsp Cumin Powder
- ½ tsp Coriander Powder
- ¼ tsp Garam Masala
- 1 tsp Sea Salt (as desired)
- 1 tbsp Coconut Oil (any oil can be used)
- 1 tbsp Coriander Leaves (finely chopped)
Steps
In a small pan or pot, heat 1 tablespoon of oil over medium heat. Add the chopped onions and sauté until they turn golden brown.
Add the minced garlic, ginger, and green chili (if using). Sauté for another 1-2 minutes until the raw smell goes away. Add the chopped tomato to the pan. Cook until the tomatoes become soft and start releasing oil, stirring occasionally. This might take 3-5 minutes.
Add turmeric, red chili powder, cumin powder, coriander powder, and salt. Cook the spices for a minute until fragrant. Add the chicken pieces to the pan. Stir well to coat the chicken with the spice mixture. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through.
Add a small amount of water (about 1/4 cup) to make a little gravy. Cover the pan and let it simmer for another 5-7 minutes, until the chicken is tender and the gravy thickens.
Sprinkle garam masala over the curry and mix well. Cook for another minute. Turn off the heat and garnish with fresh coriander leaves. Serve hot with roti, rice, or bread.