Chicken Curry with Naan and Rice
Ingredients:
- 500 grams of chicken, cut into pieces
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 1 inch ginger, grated
- 2 tomatoes, pureed
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- Salt to taste
- 1 cup coconut milk
- Fresh cilantro for garnish
- Naan or rice for serving
Instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the chopped onion, and sauté until it becomes translucent.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Pour in the tomato puree and cook for about 5 minutes, letting it thicken.
5. Add turmeric, cumin, coriander powder, and salt, mixing well to coat the onions.
6. Add the chicken pieces to the pot, stirring until they are well coated with the spices.
7. Cook the chicken for about 5-7 minutes until it starts to brown.
8. Pour in the coconut milk, stirring everything together, and bring to a simmer.
9. Reduce the heat to low and cover, allowing it to cook for 20-25 minutes until the chicken is tender.
10. Stir in the garam masala and let it cook for an additional 5 minutes.
11. Garnish with fresh cilantro before serving.
Grades:
- Serve with warm naan or fluffy rice for a complete meal.
- Feel free to adjust the spice levels to your taste.
Preparation time: 15 minutes | Cooking time: 35 minutes | Total time: 50 minutes | Kcal: Approximately 400 per serving | Servings: 4-6 servings