Quick Chicken Curry
Equipment
Ingredients
Aromatics & Spices
ghee
4 tbsp
cinnamon stick
1 piece
bay leaf
1 piece
whole cloves
2 piece
cardamom pods
2 piece
garlic
2 block
ginger
2 block
onion powder
2 tsp
turmeric
1 tsp
cumin powder
0.5 tbsp
coriander powder
0.5 tbsp
chili powder
1 tsp
garam masala
1 tsp
Sauce
tomato passata
200 ml
Protein
chicken (cubed)
500 g
Instructions
Heat the ghee
Heat ghee in a pan over medium heat until melted and hot.
Bloom whole spices
Add cinnamon stick, bay leaf, cloves, and cardamom pods to the hot ghee and fry until fragrant.
Add garlic and ginger
Add garlic and ginger blocks and sauté until softened.
Add tomato passata
Pour in the tomato passata and stir to combine with the aromatics.
Add powdered spices
Add onion powder, turmeric, cumin, coriander, chili powder, and garam masala. Stir to form a fragrant paste.
Add chicken and simmer
Add cubed chicken to the spice mixture and simmer, stirring occasionally, until the chicken is cooked through and the sauce thickens.
Serve
Remove whole spices if desired and serve the curry hot with rice or naan.
Original recipe
Storage
Store in an airtight container. The flavor improves after a day in the fridge.
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