Boneless Chicken Curry

Name: Boneless Chicken Curry
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 serving
Ingredients: 600 g chicken; 50 ml oil; 2 onions; 1 tsp garlic paste; 2 green chillies; 400 g tomatoes; 100 g yoghurt; 1 tsp salt; 1 tsp chilli powder; 1 tsp Kashmiri Chilli; 1/2 turmeric powder; 1 tsp cumin powder; 1 tsp black pepper; 1 tbsp dried fenugreek; 1 handful Coriander

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
4
Calories
330 kcal
Course
Main Course, Dinner
Cuisine
Indian, Pakistani

Boneless Chicken Curry

Iris Warren

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This boneless chicken curry is a delightful and flavourful dish that combines tender chicken pieces with aromatic spices and a rich sauce. Perfect for any occasion, it’s easy to prepare and sure to please everyone at the table.

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Ingredients

Servings

600 g chicken
50 ml oil
2 onions
1 tsp garlic paste
2 green chillies
400 g tomatoes
100 g yoghurt
1 tsp salt
1 tsp chilli powder
1 tsp Kashmiri Chilli
1/2 turmeric powder
1 tsp cumin powder
1 tsp black pepper
1 tbsp dried fenugreek
1 handful Coriander

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Instructions

Begin by adding the oil to a large pan over medium heat. Allow it to warm up until it is fully heated.
Next, add the chopped onions to the pan. Stir and cook them for about 4–5 minutes, or until they become softened and begin to turn golden.
Add the garlic paste and the sliced green chillies to the pan. Stir these into the onions and sauté for about 1 minute, letting their flavors infuse into the oil.
Add the tomatoes to the pan. Stir and cook them until they soften and the oil starts to separate from the mixture, indicating that the tomatoes are fully cooked.
Now, add the chicken pieces to the pan. Cook for 4–5 minutes, stirring occasionally, until the chicken begins to change color and sear slightly.
Add the spices (salt, chilli powder, Kashmiri chilli, turmeric powder, cumin powder, and black pepper) to the pan. Stir thoroughly to ensure the chicken is coated evenly with the spices, and cook for an additional 3–4 minutes.
Pour in the yoghurt and mix it well into the mixture, stirring continuously to avoid curdling. Cook until the oil separates once again from the mixture, creating a rich, cohesive base.
Add the water to the pan and reduce the heat to medium. Let the dish cook for 8–10 minutes, allowing the flavors to meld and the chicken to cook thoroughly.
Finally, add the dried fenugreek and chopped coriander to the pan, stirring them through the curry for a final burst of flavor. Serve warm.

Notes

Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition Information

Show Details

Calories 330kcal (17%) Carbohydrates 13g (4%) Protein 16g (32%) Fat 24g (37%) Saturated Fat 5g (25%) Trans Fat 0.1g Cholesterol 57mg (19%) Sodium 743mg (31%) Potassium 541mg (15%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 1333IU (27%) Vitamin C 22mg (24%) Vitamin D 0.2µg Calcium 75mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 330 kcal

% Daily Value*

Calories	330kcal	17%
Carbohydrates	13g	4%
Protein	16g	32%
Fat	24g	37%
Saturated Fat	5g	25%
Trans Fat	0.1g	5%
Cholesterol	57mg	19%
Sodium	743mg	31%
Potassium	541mg	12%
Fiber	3g	12%
Sugar	7g	14%
Vitamin A	1333IU	27%
Vitamin C	22mg	24%
Vitamin D	0.2µg	1%
Calcium	75mg	8%
Iron	2mg	11%