Easy Chicken Curry with Fresh Curry Leaves
Complexity: 3/5
This easy chicken curry is perfect for beginners to Indian cooking. The curry leaves add a unique flavor and aroma to the dish, but they are not essential. If you don't have curry leaves, you can substitute dried oregano or thyme.
Ingredients:
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 ginger root, minced
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon red chili powder
- 1/4 teaspoon salt
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 (14.5 ounce) can diced tomatoes
- 1/2 cup water
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh curry leaves (optional)
Instructions:
- Heat the oil in a large skillet over medium heat.
- Add the onion and cook until softened about 5 minutes.
- Add the garlic, ginger, turmeric powder, coriander powder, garam masala, and red chilli powder and stir to combine.
- Add the chicken and cook until browned on all sides.
- Add the diced tomatoes, water, and salt and bring to a boil.
- Reduce the heat to low and simmer for 20 minutes, or until the chicken is cooked through.
- Stir in the cilantro and curry leaves (if using) and serve with rice or naan bread.
Tips:
- For a spicier curry, add more red chilli powder or a pinch of cayenne pepper.
- To make the curry vegetarian, substitute chickpeas or tofu for the chicken.
- Curry leaves can also be used to garnish the dish before serving.
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