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Spicy Indian Chicken Curry
This spicy Indian dish is full of great flavours, very easy to make and a deliciously warming curry for spice lovers.
Ingredients
Serves: 6
- 1kg skinless, boneless chicken breast halves
- 2 teaspoons salt
- 1/2 cup (125ml) cooking oil
- 1 1/2 cups chopped onion
- 1 tablespoon minced garlic
- 1 1/2 teaspoons minced fresh ginger root
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon cayenne pepper
- 1 tablespoon water
- 470g crushed tomatoes
- 1 cup plain yoghurt
- 1 tablespoon chopped fresh coriander
- 1 teaspoon salt
- 1/2 cup (125ml) water
- 1 teaspoon garam masala
- 1 tablespoon chopped fresh coriander
- 1 tablespoon fresh lemon juice
Directions
Preparation:20min ›
Cook:40min ›
Extra time:1hour ›
Ready in:2hours
- Sprinkle the chicken breasts with 2 teaspoons salt.
- Heat the oil in a large frypan over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
- Reduce the heat under the frypan to medium-high; add the onion, garlic and ginger to the oil remaining in the frypan and cook and stir until the onion turns translucent, about 8 minutes.
- Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yoghurt, 1 tablespoon chopped coriander, and 1 teaspoon salt into the mixture. Return the chicken breast to the frypan along with any juices on the plate. Pour 1/2 cup (85ml) water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon coriander over the chicken.
- Cover the frypan and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. Sprinkle with lemon juice to serve.
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Reviews and Ratings
Global Ratings:
(778)
Reviews in English (610)
If I'm going to review a recipe it will only be if I stayed true to the instructions. I can't justify giving a bad review after writing about all the changes I made. Well guess what? This recipe is freakin great! Every bite was like a party in my mouth. Young and old, everyone enjoyed it. The leftovers were even better the next day. DON'T CHANGE A THING. - 03 Jan 2010 (Review from Allrecipes USA and Canada)
I have not made this recipe but offer this suggestion as I have used Garam Marsala before in another recipe very similar which was well received. For the Garam Marsala you can substitute: 2 tsp. ground coriander, 1/4 tsp. EACH ground cardamom and cinnamon, and 1/2 tsp. ground black pepper. Garam Marsala can be purchased at Penzey's or at World Market. - 02 Apr 2010 (Review from Allrecipes USA and Canada)
Absolutely delicious. We cut the chicken breasts into large cubes, which worked very well. Reduced salt by 1 tsp overall. Highly recommend this recipe. - 03 Jan 2010 (Review from Allrecipes USA and Canada)
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