Ingredients
- 1.5 lbs Chicken (breast or thighs, bone-in or boneless)
- 1 Onion, finely chopped
- 3 cloves Garlic, minced
- 1 inch Ginger, minced
- 2 Tomatoes, chopped
- 2 tsp Cumin
- 2 tsp Coriander
- 1 tsp Turmeric
- 2 tsp Garam Masala
- 1 can (14 oz) Coconut Milk or 1 cup Yogurt
- Fresh Cilantro, chopped
- Salt to taste
- Oil for cooking
Instructions
- Prep your ingredients: Chop your onions, garlic, and ginger. Gather your spices and set them within easy reach.
- Sauté the aromatics: In a large skillet, heat some oil over medium heat. Add the onions, cooking until they are soft and translucent. Stir in the garlic and ginger.
- Add the spices: Once your aromatics are fragrant, add the spices and toast them for a minute.
- Incorporate the tomatoes: Stir in the chopped tomatoes and cook until they’re soft and melded into the mixture.
- Toss in the chicken: Add your chicken pieces, stirring well to coat them.
- Simmer with liquid: Pour in the coconut milk (or yogurt) and bring it to a gentle simmer. Cover and cook until the chicken is tender—about 25 minutes.
- Finish with fresh herbs: Just before serving, sprinkle with freshly chopped cilantro.
- Serve and enjoy: Pair your curry with basmati rice or naan, and serve with lime wedges.
Notes
Letting the curry sit for a while after cooking enhances the flavors. Consider making it a day ahead for the best taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Non-Vegetarian