Servings
Font
Back
Boneless Chicken Curry
5 from 3 votes

Boneless Chicken Curry

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.

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

Ingredients

  • 600 g chicken
  • 50 ml neutral cooking oil generic cooking oil
  • 2 onion
  • 1 tsp garlic paste
  • 2 green chili
  • 400 g tomato
  • 100 g yogurt
  • 1 tsp salt
  • 1 tsp chilli powder
  • 1 tsp kashmiri chili
  • 1/2 turmeric powder
  • 1 tsp cumin powder
  • 1 tsp black pepper
  • 1 tbsp fenugreek dried
  • 1 handful Coriander

Instructions

    Cup of Yum
  1. Begin by adding the oil to a large pan over medium heat. Allow it to warm up until it is fully heated.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 330

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.