Chicken Curry
Chicken curry is one of the most-loved dishes globally — and for good reason. It builds layers of flavor through tempering whole spices, slow-cooking onions until caramelized, and finishing with cream or coconut milk. This version uses bone-in chicken thighs for maximum flavor, but boneless breast also works for a leaner profile. Serve over basmati rice or with naan to soak up the rich gravy. The spice level is moderate; adjust chili to taste.
Nutrition Per Serving
Steps
- 1
Heat ghee in a large pot. Add cumin seeds and cinnamon stick; toast 30 seconds.
≈ 1 min - 2
Add onions; cook on medium heat until deep golden brown (8-10 minutes). Don't rush this step — it builds flavor.
≈ 10 min - 3
Add garlic and ginger; cook 1 minute until fragrant.
≈ 1 min - 4
Stir in coriander, turmeric, and chili powder; cook 30 seconds.
≈ 1 min - 5
Add tomato puree; cook until oil separates from masala (5-7 minutes).
≈ 7 min - 6
Add chicken pieces; coat with masala and cook 5 minutes.
≈ 5 min - 7
Add 1 cup water and salt. Cover and simmer 20 minutes until chicken is tender.
≈ 20 min - 8
Stir in coconut milk and garam masala; simmer 3 minutes uncovered.
≈ 3 min - 9
Garnish with fresh cilantro. Serve hot with basmati rice or naan.
≈ 1 min
Dietitian Note
Chicken thighs provide quality protein and B vitamins. Coconut milk adds saturated fat — for a lower-calorie version, substitute with light yogurt added off-heat. Spices like turmeric and ginger have anti-inflammatory properties. Pair with brown rice or whole-grain naan to add fiber and slow glucose response. A reasonable portion is 1 cup curry + 1/2 cup rice.