poultry chicken with tomato curry recipe || chicken curry gravy style|| village cooking
Recipes in this Video
Chicken curry is a staple dish in Indian cuisine, known for its rich flavors and aromatic spices. It varies widely across regions, with each area adding its unique twist. Traditionally served with rice or bread, it reflects the diverse culinary heritage of India, influenced by various cultures and ingredients.
Ingredients
- ●chicken
- ●onions
- ●tomatoes
- ●ginger
- ●garlic
- ●curry powder
- ●coconut milk
- ●vegetable oil
- ●salt
- ●pepper
- ●cilantro
Instructions
- 1Heat oil in a pan over medium heat.
- 2Add chopped onions and sauté until golden brown.
- 3Stir in minced ginger and garlic; cook for 1-2 minutes.
- 4Add diced tomatoes and cook until soft.
- 5Mix in curry powder and cook for another minute.
- 6Add chicken pieces and stir to coat with spices.
- 7Pour in coconut milk and bring to a simmer.
- 8Season with salt and pepper to taste.
- 9Cover and cook until chicken is tender.
- 10Garnish with chopped cilantro before serving.
- 11Serve hot with rice or bread.
Ingredient Alternatives
chicken
Healthier: tofu
Cheaper: chicken thighs
Tofu is lower in calories and suitable for vegetarians; chicken thighs are more affordable than breasts.
coconut milk
Healthier: low-fat coconut milk
Cheaper: evaporated milk
Low-fat coconut milk reduces calories; evaporated milk is often cheaper.
Techniques
Equipment
Also Known As
Originating from the eastern state of West Bengal in India, Bengali Chicken Curry reflects the region's love for bold flavors and aromatic spices. Traditionally enjoyed during family gatherings and festivals, this dish showcases the use of mustard oil and coconut milk, which are staples in Bengali cuisine. Today, it has gained popularity beyond its borders, with many variations emerging in Indian restaurants worldwide, each adding a personal touch to this beloved classic.
Ingredients
- ●chicken
- ●onion
- ●ginger
- ●garlic
- ●green chilies
- ●tomatoes
- ●coconut milk
- ●mustard oil
- ●cumin seeds
- ●coriander powder
- ●turmeric powder
- ●red chili powder
- ●bay leaves
- ●cinnamon stick
- ●cardamom pods
- ●salt
- ●fresh cilantro
Instructions
- 1Heat mustard oil in a large pot over medium heat until shimmering.
- 2Add cumin seeds and bay leaves, cooking until fragrant, about 30 seconds.
- 3Stir in chopped onions and cook until golden brown, about 5-7 minutes.
- 4Add ginger and garlic paste, cooking for another 2-3 minutes until raw smell disappears.
- 5Incorporate chopped tomatoes and cook until they soften, about 5 minutes.
- 6Add turmeric, coriander, and red chili powder, stirring to combine for 1 minute.
- 7Introduce chicken pieces, coating them well in the spice mixture, cooking for 5-7 minutes until browned.
- 8Pour in coconut milk and bring to a gentle simmer.
- 9Cover and cook for 20-25 minutes, stirring occasionally, until chicken is tender.
- 10Adjust seasoning with salt to taste.
- 11Garnish with fresh cilantro before serving.
Ingredient Alternatives
mustard oil
Healthier: olive oil
Cheaper: vegetable oil
Olive oil provides a healthier fat option.
coconut milk
Healthier: low-fat coconut milk
Cheaper: cream
Low-fat coconut milk reduces calories while maintaining creaminess.
chicken
Healthier: tofu
Cheaper: chicken thighs
Tofu is a plant-based alternative for lower calorie options.
green chilies
Healthier: jalapeños
Cheaper: bell peppers
Jalapeños add heat with less cost.
Techniques
Equipment
Also Known As
Chicken Masala Curry, a beloved dish from India, showcases the rich tapestry of spices and flavors that define Indian cuisine. Traditionally served at family gatherings and festive occasions, it represents warmth and hospitality. In modern times, variations have emerged globally, with adaptations to cater to local tastes, making it a favorite in Indian restaurants worldwide.
Ingredients
- ●chicken
- ●onion
- ●ginger
- ●garlic
- ●tomato
- ●coconut milk
- ●yogurt
- ●cumin
- ●coriander
- ●turmeric
- ●garam masala
- ●cayenne pepper
- ●salt
- ●cooking oil
- ●cilantro
Instructions
- 1Marinate chicken in yogurt, ginger, garlic, and spices for at least 30 minutes.
- 2Heat oil in a large pot over medium heat until shimmering.
- 3Add chopped onions and sauté until golden brown, about 5-7 minutes.
- 4Stir in ginger and garlic, cooking until fragrant, about 1-2 minutes.
- 5Add marinated chicken and cook until browned on all sides, about 5-6 minutes.
- 6Pour in chopped tomatoes and cook until they break down, about 5 minutes.
- 7Add coconut milk and bring to a simmer, stirring occasionally.
- 8Stir in remaining spices and salt, adjusting to taste.
- 9Cover and simmer for 20-25 minutes until chicken is cooked through and tender.
- 10Garnish with fresh cilantro before serving.
Ingredient Alternatives
coconut milk
Healthier: almond milk
Cheaper: milk + cornstarch
Almond milk reduces calories while maintaining creaminess
yogurt
Healthier: Greek yogurt
Cheaper: sour cream
Greek yogurt adds protein and tanginess
ginger
Healthier: turmeric
Cheaper: ginger powder
Ginger powder is more shelf-stable and cheaper
chicken
Cheaper: tofu
Tofu is a plant-based alternative for a vegetarian option
Techniques
Equipment
Also Known As
Ingredients
- ●1 lb chicken thighs, boneless and skinless
- ●2 cups tomatoes, chopped
- ●1 large onion, finely chopped
- ●3 cloves garlic, minced
- ●1 inch ginger, grated
- ●2 green chilies, slit
- ●1 tsp cumin seeds
- ●1 tsp coriander powder
- ●1/2 tsp turmeric powder
- ●1 tsp garam masala
- ●1/2 cup coconut milk
- ●2 tbsp vegetable oil
- ●Salt to taste
- ●Fresh cilantro for garnish
Instructions
- 1Heat the vegetable oil in a large pan over medium heat.
- 2Add cumin seeds and let them sizzle for a few seconds.
- 3Add the chopped onions and sauté until they turn golden brown.
- 4Stir in the minced garlic, grated ginger, and green chilies; cook for another 2 minutes.
- 5Add the chopped tomatoes and cook until they soften and release their juices, about 5-7 minutes.
- 6Stir in the coriander powder, turmeric powder, and salt; mix well.
- 7Add the chicken thighs to the pan and cook until they are no longer pink, about 5-6 minutes.
- 8Pour in the coconut milk and bring the mixture to a simmer.
- 9Reduce the heat and let it cook for 15-20 minutes, or until the chicken is cooked through and tender.
- 10Sprinkle garam masala over the curry and stir well.
- 11Garnish with fresh cilantro before serving.
Equipment
Ingredients
- ●1 kg chicken, cut into pieces
- ●2 cups onion, finely chopped
- ●2 cups tomato puree
- ●1 cup yogurt
- ●1/4 cup cooking oil
- ●2 tbsp ginger-garlic paste
- ●2 tsp cumin seeds
- ●2 tsp coriander powder
- ●1 tsp turmeric powder
- ●2 tsp garam masala
- ●1-2 green chilies, slit
- ●Salt to taste
- ●Fresh coriander leaves for garnish
Instructions
- 1Heat oil in a large pot over medium heat.
- 2Add cumin seeds and let them splutter.
- 3Add chopped onions and sauté until golden brown.
- 4Stir in ginger-garlic paste and green chilies, cooking for 2-3 minutes.
- 5Add chicken pieces and cook until they are browned on all sides.
- 6Pour in the tomato puree and mix well, cooking for another 5 minutes.
- 7Add yogurt, coriander powder, turmeric powder, and salt. Stir to combine.
- 8Cover and simmer for 20-25 minutes, stirring occasionally, until chicken is cooked through.
- 9Sprinkle garam masala over the curry and mix well.
- 10Garnish with fresh coriander leaves before serving.
Equipment
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