Classic Chicken Curry Recipe
Ingredients
- 1 onion, quartered
- 2 cloves garlic
- 1/2-inch piece ginger
- 1 small, thin green chili, optional
- 2 tbsp vegetable oil
- 1/2 tsp cumin seeds
- 6 canned plum tomatoes
- 3 tbsp sour cream
- 1 tsp each: ground coriander, ground cumin, dried fenugreek leaves
- 1/2 tsp each: turmeric, garam masala, toasted and crushed cumin seeds
- 1/4 to 1/2 tsp cayenne pepper, to taste
- 1/4 tsp ground black pepper
- Salt to taste
- 10 large boneless, skinless chicken thighs
- 1 tbsp fresh lemon juice
- 2 tbsp chopped cilantro leaves
Directions
- In food processor, combine onion, garlic, ginger and green chili; mince.
- In non-stick skillet over medium-high, heat oil. Add cumin seeds. Cook several seconds until they begin to splutter. Add onion mixture. Cook, stirring occasionally, 7 to 8 minutes, until onions are lightly browned.
- Put tomatoes in food processor; process until smooth.
- Reduce heat in skillet to medium; add tomatoes. Cook 5 minutes or until liquid has evaporated and mixture has thickened slightly. Add sour cream. Cook, stirring, 5 minutes. Add coriander, ground cumin, fenugreek, turmeric, garam masala, crushed cumin seeds, cayenne, black pepper and salt. Cook, stirring, 1 minute. (You can make ahead to here and refrigerate several days, or freeze, until ready to use.)
- Add chicken to skillet; coat well with sauce. Cover; increase heat to high and bring to a boil. Reduce heat to medium low. Cook, stirring occasionally, 30 minutes or until chicken is tender and cooked through. Stir in lemon juice and cilantro. Taste; adjust spices if needed.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 223g | |
| Recipe makes 4 servings | |
| Calories 132 | |
| Calories from Fat 81 | 61% |
| Total Fat 9.24g | 12% |
| Saturated Fat 1.64g | 7% |
| Trans Fat 0.18g | |
| Cholesterol 5mg | 2% |
| Sodium 250mg | 10% |
| Potassium 451mg | 13% |
| Total Carbs 12.35g | 3% |
| Dietary Fiber 2.8g | 9% |
| Sugars 5.94g | 4% |
| Protein 2.54g | 4% |
