One Pot Chicken Curry
One Pot Chicken Curry
Ingredients
For the Marinade Base
- 1 cup yoghurt
- 1 handful almonds
- 1 handful cashews
- 1/2 bunch fresh coriander
- 3-4 green cardamom
For the Chicken Curry
- 500 g chicken thigh fillets, cut into smaller pieces
- 1 cup tomato purée/passata
- 1 tablespoon white wine vinegar
- 1 tablespoon soy sauce
- 1 tablespoon tomato sauce
- 1 tablespoon chilli sauce
- 2 tablespoons garlic and ginger paste
- 1 red onion, sliced
- 1/4 cup fried onion
- 1/2 teaspoon turmeric powder
- 1/2 - 1 teaspoon red chilli powder
- 1 teaspoon cumin powder
- 2 teaspoons coriander powder
- 1/2 teaspoon cumin seeds
- 1 teaspoon garam masala, optional
- 1 salt, to taste
For Garnish
- 1 handful curry leaves, optional
- 1 handful fresh coriander
Instructions
- 1
Prepare the marinade base: In a blender cup, add 1 cup yoghurt, a handful of almonds, a handful of cashews, half a bunch of fresh coriander, and 3-4 green cardamom. Blend these ingredients into a smooth, light green paste.
⏱️ 5 min
- 2
Marinate the chicken: Place the 500g chicken thigh fillets (cut into smaller pieces) into a cooking pot. Pour the blended yoghurt-nut-coriander paste over the chicken. Add 1 cup tomato purée/passata, 1 tablespoon white wine vinegar, 1 tablespoon soy sauce, 1 tablespoon tomato sauce, 1 tablespoon chilli sauce, 2 tablespoons garlic and ginger paste, 1 sliced red onion, and 1/4 cup fried onion to the pot.
⏱️ 5 min
- 3
Add the dry spices: Add 1/2 teaspoon turmeric powder, 1/2 - 1 teaspoon red chilli powder, 1 teaspoon cumin powder, 2 teaspoons coriander powder, 1/2 teaspoon cumin seeds, and 1 teaspoon garam masala (optional) to the pot. Add salt to taste.
⏱️ 2 min
- 4
Mix and marinate: Using a gloved hand, thoroughly mix all the ingredients with the chicken in the pot until well combined. Cover the pot and let the chicken marinate for a minimum of 30 minutes (or 30 to 40 minutes for best results).
⏱️ 3 min
- 5
Cook the curry: Place the pot with the marinated chicken onto a stove over medium to low heat. Cook the chicken for 20-30 minutes, stirring in between, until the chicken is cooked through and the curry has thickened.
⏱️ 30 min
- 6
Garnish and serve: Once the chicken is cooked, add curry leaves (optional) to the curry. Garnish with fresh coriander. Serve the One Pot Chicken Curry with roti, naan, or other flatbreads.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
One Pot Chicken Curry
For the Marinade Base
- 1 cup yoghurt
- 1 handful almonds
- 1 handful cashews
- 1/2 bunch fresh coriander
- 3-4 green cardamom
For the Chicken Curry
- 500 g chicken thigh fillets, cut into smaller pieces
- 1 cup tomato purée/passata
- 1 tablespoon white wine vinegar
- 1 tablespoon soy sauce
- 1 tablespoon tomato sauce
- 1 tablespoon chilli sauce
- 2 tablespoons garlic and ginger paste
- 1 red onion, sliced
- 1/4 cup fried onion
- 1/2 teaspoon turmeric powder
- 1/2 - 1 teaspoon red chilli powder
- 1 teaspoon cumin powder
- 2 teaspoons coriander powder
- 1/2 teaspoon cumin seeds
- 1 teaspoon garam masala, optional
- 1 salt, to taste
For Garnish
- 1 handful curry leaves, optional
- 1 handful fresh coriander
Instructions
- 1
Prepare the marinade base: In a blender cup, add 1 cup yoghurt, a handful of almonds, a handful of cashews, half a bunch of fresh coriander, and 3-4 green cardamom. Blend these ingredients into a smooth, light green paste.
⏱️ 5 min - 2
Marinate the chicken: Place the 500g chicken thigh fillets (cut into smaller pieces) into a cooking pot. Pour the blended yoghurt-nut-coriander paste over the chicken. Add 1 cup tomato purée/passata, 1 tablespoon white wine vinegar, 1 tablespoon soy sauce, 1 tablespoon tomato sauce, 1 tablespoon chilli sauce, 2 tablespoons garlic and ginger paste, 1 sliced red onion, and 1/4 cup fried onion to the pot.
⏱️ 5 min - 3
Add the dry spices: Add 1/2 teaspoon turmeric powder, 1/2 - 1 teaspoon red chilli powder, 1 teaspoon cumin powder, 2 teaspoons coriander powder, 1/2 teaspoon cumin seeds, and 1 teaspoon garam masala (optional) to the pot. Add salt to taste.
⏱️ 2 min - 4
Mix and marinate: Using a gloved hand, thoroughly mix all the ingredients with the chicken in the pot until well combined. Cover the pot and let the chicken marinate for a minimum of 30 minutes (or 30 to 40 minutes for best results).
⏱️ 3 min - 5
Cook the curry: Place the pot with the marinated chicken onto a stove over medium to low heat. Cook the chicken for 20-30 minutes, stirring in between, until the chicken is cooked through and the curry has thickened.
⏱️ 30 min - 6
Garnish and serve: Once the chicken is cooked, add curry leaves (optional) to the curry. Garnish with fresh coriander. Serve the One Pot Chicken Curry with roti, naan, or other flatbreads.
⏱️ 5 min