Here's a delightful recipe for a Weeknight Chicken Curry Dinner, perfect for those busy evenings when you crave something flavorful yet straightforward. This dish is a testament to the magic of spices and simple techniques coming together to create a meal that's both comforting and exciting. The combination of tender chicken, aromatic spices, and the warmth of the curry makes it a perfect match with rice or roti. The best part? It's easy to whip up, ensuring you can enjoy a delicious, home-cooked meal without spending hours in the kitchen. This chicken curry is not just a dish; it's a journey of flavors that promises to make your weeknights special. Enjoy the heartwarming blend of spices and the joy of a homemade meal that's both satisfying and simple to prepare. Bon appétit!
For Onion Mixture:
Water: ¾ cup
Onion, cubed: 1 large (1 cup)
Garlic cloves: 5 large
Ginger, thick slices: 3½
Green chilies: 4
For Chicken Marinade:
Chicken breast or thighs, boneless: 750 g
Salt: 1 tsp (to taste)
Turmeric powder: ½ tsp
Paprika or Kashmiri red chili powder: 1 tsp
Hung plain yogurt: ¼ cup
Black pepper: ¼ tsp
Oil: 1 tsp
Neutral oil: 2 tbsp
Cumin seeds: ½ tsp
Bay leaf: 1
Mace blade: ½
Cardamom, bruised: 4
Cinnamon sticks, small: 2
Tomato puree: ½ cup minus 1 tbsp
Coriander powder: 1½ tsp
Garam masala: ½ tsp
Kashmiri red chili powder: ½ tsp
Roasted cumin powder: ½ tsp
Water: 1 cup
Ghee: 1 tsp
Green chili, chopped: 1
Sugar: ¼ tsp
Fresh coriander, chopped: 1 tbsp
Ginger, thinly sliced: 1 tsp
Prepare Onion Mixture:
In a small saucepot, add ¾ cup water, cubed onion, garlic cloves, ginger slices, and green chilies.
Cook over high heat for 5-6 minutes.
Once cooked, blend into a smooth paste and set aside.
In a bowl, combine chicken with salt, turmeric, paprika or Kashmiri red chili, yogurt, black pepper, and 1 tsp oil.
Mix well and marinate for 10-30 minutes.
Cooking the Curry:
Heat 2 tbsp neutral oil in a frying pan.
Add cumin seeds and sauté for 10-20 seconds.
Add the cooked onion mixture and a pinch of salt, sauté for 5-6 minutes over medium heat.
Add bay leaf, mace blade, cardamom, cinnamon sticks, and cloves. Sauté for a minute.
Stir in tomato puree, coriander powder, and garam masala. Continue sautéing until oil separates (about 2-3 minutes), adding a bit of water if it sticks.
Add the marinated chicken and ½ tsp Kashmiri red chili. Sauté for 10 minutes over high heat.
Stir in roasted cumin and add 1 cup of water. Cover and cook for 5-6 minutes on low heat.
Garnish and Serve:
Once done, garnish with ghee, chopped green chili, sugar, chopped coriander, and sliced ginger.
Serve hot with rice or roti and enjoy a flavorful meal!
Calories: Approximately 400-500 kcal per serving.
Protein: High (from chicken).
Fiber: Low to moderate.
Vitamins and Minerals: Good source of vitamins from spices and herbs.
This recipe is a perfect blend of nutrition and taste, making it an ideal choice for a hearty weeknight dinner!