Indian chicken and vegetable curry
Summary
Dive deep into the flavors of India with this authentic Indian chicken and vegetable curry recipe. Infused with aromatic spices and a melange of veggies, this dish not only tantalizes your taste buds but also offers numerous health benefits. Ready to embark on this culinary journey?
Ingredients:
- Chicken: 1 lb (450 grams)
- Potatoes: 2 medium-sized (approximately 300 grams)
- Carrots: 2 (approximately 200 grams)
- Peas: 1 cup (150 grams)
- Onion: 1 large (approximately 150 grams)
- Tomatoes: 2 medium-sized (approximately 200 grams)
- Green chilies: 2 (optional)
- Ginger-garlic paste: 1 tablespoon
- Turmeric powder: 1/2 teaspoon
- Red chili powder: 1 teaspoon
- Coriander powder: 2 teaspoons
- Garam masala: 1 teaspoon
- Fresh coriander leaves (for garnish)
- Vegetable oil: 2 tablespoons
- Salt: as per taste
- Water: 2 cups (475 ml)
Preparation and Cooking Time: 45 minutes
Serves: 4
Nutritional Facts (per serving):
- Calories: 280 kcal
- Protein: 20 g
- Carbohydrates: 20 g
- Dietary Fiber: 4 g
- Sugars: 5 g
- Fat: 10 g
- Cholesterol: 50 mg
- Sodium: 300 mg
Cooking Instructions:
- Start by chopping your vegetables and chicken into bite-sized pieces.
- In a large pot or skillet, heat the oil over medium flame.
- Add the finely chopped onions. Sauté them until translucent.
- Introduce the ginger-garlic paste, and fry it until its raw aroma fades away.
- Toss in the chicken pieces, and cook them until they turn white.
- Pour in your spices: turmeric, red chili powder, and coriander powder. Mix well.
- Add the chopped tomatoes and green chilies. Cook until the tomatoes turn mushy.
- Introduce the vegetables: potatoes, carrots, and peas. Mix thoroughly.
- Pour water into the pot, and let the Indian chicken and vegetable curry simmer for 25 minutes.
- Once the vegetables and chicken are cooked, sprinkle the garam masala over the curry.
- Garnish with fresh coriander leaves.
Tips:
- For a creamier texture, you can add a dash of coconut milk towards the end.
- Adjust the spiciness by adding or reducing the green chilies and red chili powder.
- Pairing the curry with whole-grain rice or quinoa can boost its nutritional value.
- For a vegan version, substitute chicken with tofu or chickpeas.
Serving Suggestions:
- This delightful Indian chicken and vegetable curry pairs well with naan, paratha, or rice.
- A side of cucumber raita can cool down the spices and complements the dish wonderfully.
- Don’t forget to serve it with a slice of lemon on the side to add a zesty punch!
Frequently Asked Questions:
1. Can I use bone-in chicken for this recipe?
Absolutely! Bone-in chicken often adds more flavor. Just increase the cooking time slightly to ensure it’s cooked thoroughly.
2. What other vegetables can I add to the curry?
Feel free to get creative! Bell peppers, beans, and cauliflower are great additions.
3. How long can I store the curry in the refrigerator?
It stays good for up to 3 days when stored in an airtight container.
4. Can I freeze the curry?
Yes! The curry freezes well for up to a month. Just thaw and reheat before serving.
5. How can I make the curry less spicy?
Limit the number of green chilies and reduce the red chili powder.
6. What can I use instead of chicken?
Tofu, paneer, or chickpeas can be great vegetarian alternatives.
7. Can I prepare this curry in a slow cooker?
Certainly! Just ensure you adjust the cooking time to 4-6 hours on low.
8. Is this curry gluten-free?
Yes, the ingredients listed are gluten-free. However, always check the labels if you’re buying store-bought ginger-garlic paste or garam masala.
9. Can I use dried herbs instead of fresh coriander?
While fresh coriander gives the best flavor, you can substitute with dried coriander leaves or even parsley.
10. How can I thicken the curry’s consistency?
You can simmer the curry longer or use a thickening agent like cornstarch. Just dissolve a teaspoon in cold water and add to the curry, then cook for an additional 5 minutes.
Hope this helps you savor the authentic essence of Indian chicken and vegetable curry. Remember, food is not just about eating; it’s an experience. Enjoy every bite!
Indian chicken and vegetable curry
Nutritions
Ingredients
- * Chicken: 1 lb 450 grams
- * Potatoes: 2 medium-sized approximately 300 grams
- * Carrots: 2 approximately 200 grams
- * Peas: 1 cup 150 grams
- * Onion: 1 large approximately 150 grams
- * Tomatoes: 2 medium-sized approximately 200 grams
- * Green chilies: 2 optional
- * Ginger-garlic paste: 1 tablespoon
- * Turmeric powder: 1/2 teaspoon
- * Red chili powder: 1 teaspoon
- * Coriander powder: 2 teaspoons
- * Garam masala: 1 teaspoon
- * Fresh coriander leaves for garnish
- * Vegetable oil: 2 tablespoons
- * Salt: as per taste
- * Water: 2 cups 475 ml
Instructions
- Start by chopping your vegetables and chicken into bite-sized pieces.
- In a large pot or skillet, heat the oil over medium flame.
- Add the finely chopped onions. Sauté them until translucent.
- Introduce the ginger-garlic paste, and fry it until its raw aroma fades away.
- Toss in the chicken pieces, and cook them until they turn white.
- Pour in your spices: turmeric, red chili powder, and coriander powder. Mix well.
- Add the chopped tomatoes and green chilies. Cook until the tomatoes turn mushy.
- Introduce the vegetables: potatoes, carrots, and peas. Mix thoroughly.
- Pour water into the pot, and let the Indian chicken and vegetable curry simmer for 25 minutes.
- Once the vegetables and chicken are cooked, sprinkle the garam masala over the curry.
- Garnish with fresh coriander leaves.
Notes
2. Adjust the spiciness by adding or reducing the green chilies and red chili powder.
3. Pairing the curry with whole-grain rice or quinoa can boost its nutritional value.
4. For a vegan version, substitute chicken with tofu or chickpeas.
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