Ingredients
Chicken and Protein
- 2 lb chicken pieces
Vegetables and Aromatics
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp grated ginger
- 1 cup canned tomatoes
Spices
- 2 tsp curry powder
- 1 tsp ground cumin
- 1 tsp paprika
Liquids and Oils
- 2 tbsp vegetable oil
- 1 cup chicken broth
Seasoning
- Salt to taste
Instructions
- Heat oil: Heat 2 tablespoons of vegetable oil in a pot over medium heat, preparing to sauté the aromatics.
- Cook onion: Add the finely chopped onion to the pot and cook until soft and translucent, which typically takes about 5-7 minutes.
- Add garlic and ginger: Stir in the minced garlic and grated ginger and cook for another 1-2 minutes until fragrant.
- Stir in spices: Add 2 teaspoons of curry powder, 1 teaspoon ground cumin, and 1 teaspoon paprika to the pot, stirring continuously to toast the spices and release their aromas.
- Brown the chicken: Add the 2 pounds of chicken pieces to the pot, browning them lightly on all sides to seal in the flavor and color.
- Add tomatoes and broth: Pour in 1 cup of canned tomatoes and 1 cup of chicken broth, stirring to combine the ingredients thoroughly.
- Simmer: Cover the pot and reduce heat to low. Let the curry simmer gently for 30 to 35 minutes, until the chicken is fully cooked and tender.
- Adjust seasoning and serve: Taste and adjust salt as needed. Optionally, finish with a splash of cream if desired. Serve hot with rice for a comforting meal.
Notes
- Finish with a splash of cream if you prefer a richer curry texture.
- Serve the curry with steamed rice or flatbread to soak up the flavorful gravy.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
- Diet: Gluten Free
