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Indian Chicken Curry

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An authentic Indian Chicken Curry that blends rich spices with tender chicken, ideal for family dinners and special occasions.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Marinade
  • 500 grams Chicken pieces Use thigh or breast pieces.
  • 2 tablespoons Korma paste For an authentic flavor.
  • 1 cup Yogurt To tenderize the chicken.
For the Curry
  • 1 cup Coconut milk For creaminess.
  • 1 cup Onions, chopped The base for flavor.
  • 2 cloves Garlic, minced For aromatic touch.
  • 1 inch Ginger, minced For aromatic touch.
  • 1 cup Cashews For added texture.
  • 2 tablespoons Cooking oil For sautéing.
  • to taste Salt Adjust to taste.
  • 1 teaspoon Cumin Part of spice blend.
  • 1 teaspoon Coriander Part of spice blend.
  • 1 teaspoon Turmeric Part of spice blend.

Method
 

Preparation
  1. Combine chicken pieces with korma paste and yogurt. Let them soak for at least 30 minutes.
  2. Heat cooking oil in a pan and sauté chopped onions until golden.
  3. Add minced garlic and ginger, cooking until fragrant.
  4. Add the marinated chicken to the pan and cook until browned.
  5. Pour in the coconut milk and let it simmer until the chicken is fully cooked.
  6. Stir in cashews, season with salt, and mix well.
Serving
  1. Serve the curry hot, ideally with basmati rice or naan.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 10gSodium: 400mgFiber: 3gSugar: 5g

Notes

Refrigerate leftovers in an airtight container for up to 3 days. For longer storage, freeze portions for up to 3 months.
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