Spicy and Juicy Chicken Curry
Spicy and Juicy Chicken Curry
Ingredients
For the Curry
- 500 g chicken, cut into pieces
- 2 onions, medium, sliced
- 2 tomatoes, medium, chopped
- 2 green chilies, or to taste
- 1 tablespoon ginger garlic paste
- 1/2 teaspoon turmeric powder
- 1 tablespoon Kashmiri mirchi
- 1 tablespoon chicken masala
- 1 teaspoon garam masala
- 1 teaspoon salt, or to taste
- 3 tablespoons cooking oil
- 1 1/2 cups water, or as needed
- 1/4 cup fresh coriander leaves, chopped, for garnish
For the Cashew and Almond Paste
- 1/4 cup cashews
- 1/4 cup almonds
- 1/2 cup water, for soaking and blending
Instructions
- 1
In a small bowl, combine the cashews and almonds. Add 1/2 cup of water and let them soak for at least 30 minutes to soften. This will help in creating a smooth paste.
⏱️ 2 min
- 2
Drain the soaked cashews and almonds. Transfer them to a small blender jar along with the green chilies. Add 1/4 cup of fresh water and blend until a very smooth paste is formed. Set this paste aside.
⏱️ 5 min
- 3
Heat 2 tablespoons of cooking oil in a large pan or pot over medium heat. Add the sliced onions and sauté, stirring frequently, until they turn golden brown and caramelized, about 10-12 minutes.
⏱️ 12 min
- 4
Remove the sautéed golden brown onions from the pan using a slotted spoon and transfer them to the same blender jar used for the cashew-almond-chili paste. Add 1/4 cup of fresh water and blend until a fine, smooth onion paste is formed. Set this paste aside.
⏱️ 5 min
- 5
In the same pan with the remaining oil, add the chopped tomatoes. Cook over medium heat, stirring occasionally, until the tomatoes soften and break down, about 5-7 minutes.
⏱️ 7 min
- 6
Add the ginger garlic paste to the softened tomatoes and cook for 1 minute until fragrant. Then, add the turmeric powder, Kashmiri mirchi, chicken masala, garam masala, and salt. Sauté the spices with the tomatoes for 2-3 minutes, stirring constantly to prevent burning, until the raw smell of the spices disappears.
⏱️ 4 min
- 7
Add the blended onion paste (from step 4) to the pan. Mix well with the tomato and spice mixture. Cook this masala base over medium-low heat, stirring occasionally, for 8-10 minutes, or until the oil starts to separate from the masala, indicating it's well cooked.
⏱️ 10 min
- 8
Add the chicken pieces to the cooked masala. Mix thoroughly to ensure the chicken is well coated with the spices. Cook for 5 minutes, stirring occasionally.
⏱️ 5 min
- 9
Pour in 1 cup of water and bring the mixture to a simmer. Reduce the heat to low, cover the pan, and let it cook for 15-20 minutes, or until the chicken is tender and fully cooked. Stir occasionally to prevent sticking.
⏱️ 20 min
- 10
Stir in the cashew-almond-chili paste (from step 2) into the curry. If the curry is too thick, add an additional 1/2 cup of water to reach your desired consistency. Simmer for another 5 minutes, uncovered, allowing the flavors to meld.
⏱️ 5 min
- 11
Taste and adjust salt if needed. Garnish generously with freshly chopped coriander leaves. Stir gently and serve hot with rice or naan.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy and Juicy Chicken Curry
For the Curry
- 500 g chicken, cut into pieces
- 2 onions, medium, sliced
- 2 tomatoes, medium, chopped
- 2 green chilies, or to taste
- 1 tablespoon ginger garlic paste
- 1/2 teaspoon turmeric powder
- 1 tablespoon Kashmiri mirchi
- 1 tablespoon chicken masala
- 1 teaspoon garam masala
- 1 teaspoon salt, or to taste
- 3 tablespoons cooking oil
- 1 1/2 cups water, or as needed
- 1/4 cup fresh coriander leaves, chopped, for garnish
For the Cashew and Almond Paste
- 1/4 cup cashews
- 1/4 cup almonds
- 1/2 cup water, for soaking and blending
Instructions
- 1
In a small bowl, combine the cashews and almonds. Add 1/2 cup of water and let them soak for at least 30 minutes to soften. This will help in creating a smooth paste.
⏱️ 2 min - 2
Drain the soaked cashews and almonds. Transfer them to a small blender jar along with the green chilies. Add 1/4 cup of fresh water and blend until a very smooth paste is formed. Set this paste aside.
⏱️ 5 min - 3
Heat 2 tablespoons of cooking oil in a large pan or pot over medium heat. Add the sliced onions and sauté, stirring frequently, until they turn golden brown and caramelized, about 10-12 minutes.
⏱️ 12 min - 4
Remove the sautéed golden brown onions from the pan using a slotted spoon and transfer them to the same blender jar used for the cashew-almond-chili paste. Add 1/4 cup of fresh water and blend until a fine, smooth onion paste is formed. Set this paste aside.
⏱️ 5 min - 5
In the same pan with the remaining oil, add the chopped tomatoes. Cook over medium heat, stirring occasionally, until the tomatoes soften and break down, about 5-7 minutes.
⏱️ 7 min - 6
Add the ginger garlic paste to the softened tomatoes and cook for 1 minute until fragrant. Then, add the turmeric powder, Kashmiri mirchi, chicken masala, garam masala, and salt. Sauté the spices with the tomatoes for 2-3 minutes, stirring constantly to prevent burning, until the raw smell of the spices disappears.
⏱️ 4 min - 7
Add the blended onion paste (from step 4) to the pan. Mix well with the tomato and spice mixture. Cook this masala base over medium-low heat, stirring occasionally, for 8-10 minutes, or until the oil starts to separate from the masala, indicating it's well cooked.
⏱️ 10 min - 8
Add the chicken pieces to the cooked masala. Mix thoroughly to ensure the chicken is well coated with the spices. Cook for 5 minutes, stirring occasionally.
⏱️ 5 min - 9
Pour in 1 cup of water and bring the mixture to a simmer. Reduce the heat to low, cover the pan, and let it cook for 15-20 minutes, or until the chicken is tender and fully cooked. Stir occasionally to prevent sticking.
⏱️ 20 min - 10
Stir in the cashew-almond-chili paste (from step 2) into the curry. If the curry is too thick, add an additional 1/2 cup of water to reach your desired consistency. Simmer for another 5 minutes, uncovered, allowing the flavors to meld.
⏱️ 5 min - 11
Taste and adjust salt if needed. Garnish generously with freshly chopped coriander leaves. Stir gently and serve hot with rice or naan.
⏱️ 1 min