Preparation
This chicken curry is an explosion of authentic Indian flavors. With a balanced combination of spices and the creaminess of coconut milk, this dish transports you directly to the streets of Mumbai.
Cooking Instructions
1. Prepare the spices
In a dry pan, lightly toast the cumin and ground coriander. Set aside.
2. Brown the chicken
Season the chicken with salt. In a large pot, heat 2 tablespoons of oil and brown the chicken in batches. Set aside.
3. Make the sauté
In the same pot, add the remaining oil and sauté the onion until golden. Add the garlic and ginger, cooking for 2 minutes.
4. Add spices
Add the curry powder, toasted spices, turmeric, and cayenne pepper. Stir for 1 minute until aromatic.
5. Add tomatoes
Add the crushed peeled tomatoes and cook for 5 minutes until it starts to thicken.
6. Cook the chicken
Return the chicken to the pot, add the coconut milk, and bring to a boil. Reduce heat and cook for 20-25 minutes until the sauce thickens and the chicken is tender.
7. Prepare the rice
While the chicken cooks, wash the basmati rice until the water runs clear. Cook in boiling salted water for 12-15 minutes. Drain and let rest covered.
8. Finish
Adjust curry seasonings. If desired, add a spoonful of plain yogurt to soften. Serve the chicken over the rice and garnish with fresh cilantro.
Tips
- Adjust the amount of cayenne pepper to your taste
- The yogurt at the end softens and balances the spices
- You can add vegetables like spinach or cauliflower
- Pairs well with naan or chapati bread
Notes
Calories: Approximately 550 kcal per serving Yield: 4 servings Ghee (clarified butter) is traditionally used in Indian cooking, but olive oil is a healthy alternative.