Creamy Chicken Curry
Equipment
Ingredients
Main Ingredients
red onion (thinly_sliced)
0.5 piece
garlic (minced)
3 cloves
ginger paste
1 tbsp
fresh coriander
0.5 bunch
garam masala
1 tsp
ground cumin seeds
1 tsp
mustard seeds
1 tsp
turmeric
1 tsp
chili powder
1 tsp
paprika
1 tsp
cream
100 ml
tomatoes
400 g
chicken thigh (diced)
800 g
ghee
1 tbsp
water
1 cup
Instructions
Sauté aromatics
Heat a large frying pan or pot on high heat and add ghee. When ghee is melted, add sliced onion, garlic and ginger paste.
Cook chicken and spices
Add diced chicken, season with salt and add all spices. Stir to combine and cook for 2 minutes to toast the spices.
Simmer the curry
Add tomatoes and water, stir to combine. Bring to a boil, then reduce to simmer and cook for 12 minutes until chicken is cooked.
Finish with cream and coriander
Once chicken is cooked, add cream and fresh coriander. Stir to combine and taste for seasoning, adding extra salt if necessary.
Serve
Serve the creamy chicken curry over steamed rice.
Original recipe
Storage
Store in an airtight container. The curry tastes even better the next day as the flavors develop.
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