Chicken Curry

Chicken Curry
  • Yield:4
This recipe appears in:
5 Spices You Need to Start Cooking More Indian Food

Cumin seeds are an important spice for this dish. ©iStockphoto.com/ra3rn

Ingredients

  • 3 pounds chicken pieces (thighs and breast), skinless
  • 1 tablespoon vegetable oil
  • 3 medium onions, sliced
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander powder
  • 1 tablespoon toasted cumin powder
  • 1/2 teaspoon cayenne pepper
  • Salt to taste
  • 1 tablespoon minced garlic
  • 4 plum tomatoes, dieced (canned whole tomatoes are fine)
  • Cilantro leaves for garnish

Directions

  1. 1.

    Heat a heavy bottom pan over medium high heat. Add the oil and heat for a few seconds. Then add the cumin seeds and heat till they begin to sizzle - about 30 to 40 seconds.

  2. 2.

    Add the sliced onions and a teaspoon of salt. Stir well and cook until caramelized and golden brown, about 5 minutes.

  3. 3.

    When the onions are nice and brown add the ginger, garlic, cayenne, cumin powder and coriander powder. Stir well and cook the onions with the spices for a couple of minutes.

  4. 4.

    Lower the heat and add the chicken pieces. Stir well to coat the chicken with the spiced onions. If the mixture sticks to the pan, add 1/4 of water and stir.

  5. 5.

    Brown the chicken for about 5 minutes in the onions, and then add the tomatoes. Add another ½ cup of water. Stir well.

  6. 6.

    Let the mixture come to a boil, lower the heat and simmer for about 20 - 25 minutes or until the chicken is cooked through. Taste for seasoning. Garnish with cilantro and serve hot.

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