Ingredients
Method
- 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
1. For a creamier texture, you can add a dash of coconut milk towards the end.
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.
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.