Description
A delicious authentic recipe of chicken curry. I’ve had this almost every day growing up. If you want a more creamy and smooth sauce, blend the onions and tomatoes before adding the chicken and potatoes.
Ingredients
- 2 tablespoons olive oil
- 2 large onions, diced
- 1 tablespoon ginger-garlic paste
- 2 large tomatoes, diced
- 1 teaspoon cayenne pepper, or more to taste
- 1 teaspoon curry powder
- 1 teaspoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 4 skinless, boneless chicken breast halves – cut into bite-size pieces
- 2 large red-skinned potatoes, chopped
- ½ cup fresh cilantro
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Cook and stir the onions in the hot oil until translucent
- about 5 minutes. Add the ginger-garlic paste and continue cooking another 5 minutes. Reduce heat to medium; stir the tomatoes into the mixture and cook until the tomatoes are pulpy
- 5 to 10 minutes. Season with the cayenne pepper
- curry powder
- garam masala
- turmeric
- and cumin; cook and stir another 5 minutes.
- Add the chicken and potatoes to the mixture in the skillet; simmer
- stirring occasionally
- until the potatoes are tender and the chicken is no longer pink in the center
- about 20 minutes. Sprinkle the cilantro over the mixture and continue simmering another 10 minutes. Serve hot.
Prep Time: 25 mins
Cook Time: 1 hr
Total Time: 1 hr 25 mins
Servings: 4