SPICY INDIAN CHICKEN CURRY RECIPE RECIPES

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EASY INDIAN CHICKEN CURRY RECIPE - HOW TO MAKE BEST ...



Easy Indian Chicken Curry Recipe - How to Make Best ... image

This easy chicken curry recipe from Delish.com comes together faster than it takes the takeout guy to get to you.

Provided by Rian Handler

Categories     gluten-free    low sugar    nut-free    easy chicken    weeknight meals    dinner    main dish    poultry

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 16

2 tbsp. extra-virgin olive oil
1 medium onion, chopped
900 g boneless skinless chicken breasts, cut into 2cm pieces
3 cloves garlic, crushed
1 tbsp. crushed ginger
1 tsp. paprika
1 tsp. ground turmeric
1 tsp. ground coriander
1/2 tsp. ground cumin
400 g tinned chopped tomatoes
350 mL chicken stock
120 mL double cream
Salt
Freshly ground black pepper
Basmati rice or naan, for serving
1 tbsp. freshly chopped coriander, for garnish

Steps:

  • In a large pot over medium-high heat, heat oil. Add onion and cook until soft, 5 minutes. Add chicken and sear until no pink remains, 5 minutes. Stir in garlic and ginger and cook until fragrant, 1 minute.
  • Add spices and cook until very fragrant, 1 minute. Add tomatoes and stock and bring to a simmer. Stir in double cream, and season with salt and pepper. Simmer until chicken pieces are cooked through and tender, about 10 minutes. 
  • Serve over rice or with naan, garnished with coriander.

EASY INDIAN CHICKEN CURRY RECIPE - HOW TO MAKE BEST ...



Easy Indian Chicken Curry Recipe - How to Make Best ... image

This easy chicken curry recipe from Delish.com comes together faster than it takes the takeout guy to get to you.

Provided by Rian Handler

Categories     gluten-free    low sugar    nut-free    easy chicken    weeknight meals    dinner    main dish    poultry

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 16

2 tbsp. extra-virgin olive oil
1 medium onion, chopped
900 g boneless skinless chicken breasts, cut into 2cm pieces
3 cloves garlic, crushed
1 tbsp. crushed ginger
1 tsp. paprika
1 tsp. ground turmeric
1 tsp. ground coriander
1/2 tsp. ground cumin
400 g tinned chopped tomatoes
350 mL chicken stock
120 mL double cream
Salt
Freshly ground black pepper
Basmati rice or naan, for serving
1 tbsp. freshly chopped coriander, for garnish

Steps:

  • In a large pot over medium-high heat, heat oil. Add onion and cook until soft, 5 minutes. Add chicken and sear until no pink remains, 5 minutes. Stir in garlic and ginger and cook until fragrant, 1 minute.
  • Add spices and cook until very fragrant, 1 minute. Add tomatoes and stock and bring to a simmer. Stir in double cream, and season with salt and pepper. Simmer until chicken pieces are cooked through and tender, about 10 minutes. 
  • Serve over rice or with naan, garnished with coriander.

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