Easy chicken curry
User Reviews
4.7
Easy chicken curry
Description
This chicken curry recipe starts by cutting boneless chicken thighs into chunks and marinating them with plain yogurt, a selected mix of spices, salt, and pepper. Marinating tenderizes the chicken and helps infuse the spices. The curry sauce is prepared by sautéing onion, crushed garlic, and ginger until soft and fragrant. The remaining spices are then added and cooked briefly before pouring in tomato passata.
After seasoning and simmering the tomato base, the browned chicken is returned to the pan along with cream to create a rich sauce. The curry is simmered until the sauce thickens slightly and the chicken cooks through, resulting in tender, flavorful bites enveloped in a smooth, spiced tomato cream sauce.
This curry pairs well with plain yogurt, fresh coriander or cilantro, steamed rice, and Indian breads like roti or naan, offering a comforting and versatile meal option.
Ingredients
- 500 g (1lb) chicken thigh boneless
- 2 tbsp PLAIN yogurt
- 1 tbsp Spices any combination of coriander, cumin, cardamom, chilli, turmeric or Garam Masala.
For the curry
- 1 onion finely chopped
- 4 garlic crushed, cloves
- 1 tsp ginger crushed
- 1 tbsp Spices The same mixture you used for the marinade
- 1 cup tomato passata (or use 1 can chopped/crushed tomatoes)
- 1 tsp salt
- ½ tsp black pepper
- sugar pinch of
- 1 cup cream
Instructions
- Chop the chicken into bite-size chunks and place in a mixing bowl.
- Add the yogurt and half of the spices (the other half will be used in the curry sauce), salt and pepper and mix well.
- Cover and allow to marinate for at least 10 minutes but up to 24 hours in the fridge.
- In a large, deep braiser/pan, heat a splash of oil then brown the chicken on both sides in batches.
- Remove from the pan then add the onion, garlic and ginger to the pan and cook until soft and fragrant.
- Add a splash of water to lift the "fond" left over from the chicken from the bottom of the pan.
- Add the remaining spices and cook for 1 minute then pour in the tomatoes.
- Bring to a simmer then season with salt, pepper and sugar.
- Add the chicken back in to the sauce and pour in the cream.
- Reduce the heat and allow to simmer for 15 minutes until the sauce has thickened slightly and the chicken is cooked through.
- Serve with yogurt, coriander/cilantro, rice and roti or naan bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 13g | 4% |
| Protein | 30g | 60% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 114mg | 38% |
| Sodium | 760mg | 32% |
| Potassium | 854mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 670IU | 13% |
| Vitamin C | 12mg | 13% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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