Chicken curry is a flavorful and aromatic dish that originates from South Asia. It typically consists of chicken pieces cooked in a spiced tomato and coconut milk sauce. Here’s a recipe for making Chicken Curry at home:
Ingredients:
- 4 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- Salt and pepper to taste
- 2 tbsp vegetable oil
- Fresh cilantro, chopped, for garnish
- Cooked rice or naan bread, for serving
Instructions:
- Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic and ginger, and cook for 1-2 minutes, until fragrant.
- Add the chicken pieces and cook until browned on all sides, about 5-7 minutes.
- Add the diced tomatoes, curry powder, cumin, coriander, turmeric, salt, and pepper to the skillet. Stir to combine.
- Pour in the coconut milk and stir to combine.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
- Garnish with chopped cilantro and serve with rice or naan bread.
Nutrition:
Chicken curry can be a relatively healthy and balanced meal, depending on how it is prepared. One serving (1/4 of the recipe) of this recipe contains approximately 400-450 calories, 20-25 grams of fat, 10-15 grams of carbohydrates, and 40-45 grams of protein, depending on the amount of oil and coconut milk used. To make it healthier, you can use skinless chicken breasts and a smaller amount of oil and coconut milk. Additionally, consider adding more vegetables, such as carrots, bell peppers, or spinach, to increase the nutrient content of the dish. Serving it with brown rice or quinoa can also provide more fiber and nutrients than white rice or naan bread.