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Chicken Curry and Rice

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Ingredients

Adjust Servings:
½ kg chicken with bones
2-3 tbsp oil
3 medium-sized onions – finely chopped or grated
1 tbsp ginger-garlic paste
2 green chilies
½ cup tomato puree
1 cup warm water
salt as required
2 tbsp fresh coriander leaves - chopped
¼ tsp turmeric powder
¾ tsp red chili powder
1 ½ tsp garam masala powder
2 tbsp yogurt
Dry Spices
1 small bay leaf
2 in cinnamon
4 cloves
3 green cardamom

Nutritional information

1420
calories
15.33 g
carbohydrates
126.73 g
protein
92.87 g
fat
1648 mg
sodium
714 mg
cholesterol

Chicken Curry and Rice

Features:
  • Non Veg
Cuisine:
  • 45 mins
  • Serves 4
  • Easy

Ingredients

  • Dry Spices

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When it comes to home cooked meals, nothing can compare to a steaming bowl of chicken curry and rice. It is almost a staple in most households, and everyone has their own rendition of the dish.

This recipe of chicken curry is pretty simple and uses only the basic ingredients. If you are living alone and far from home, this chicken curry recipe will definitely remind you of the Sunday lunches back home. So if you are looking forward to enjoying some home-cooked chicken curry and rice without any hassle, then this recipe is bound to come in handy!

Health Benefits

Typically curry is prepared from a mixture of spices that have several health benefits:

  • Turmeric is one of the primary ingredients in preparing curry and helps to reduce inflammation.
  • Ginger helps to counter nausea.
  • Coriander contains vitamins C, K, and protein.
  • The spice mix also helps battle Alzheimer’s disease, heart conditions etc.
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How to make Chicken Curry and Rice

  • Heat oil in a deep bottomed.
    • Add the dry spices and sauté for 1 minute until you get an aroma.
    • Add onions and chilies fry till the onions turn golden.
    • Add the ginger-garlic paste and cook till the raw smell goes away.
  • Add the tomato puree, salt, and
  • Stir and cook until the tomatoes soften.
  • Add the yogurt, red chili powder, coriander powder, and garam masala and mix well.
  • Cook on a low flame until the raw smell of the spices goes
  • Add the chicken and coriander leaves.
    • Fry till the chicken pieces turn white.
  • Add a cup of warm water to the mixture of chicken and spices.
    • Note: Be careful to add enough water to make a thick Adding excess can make the curry too runny.
  • Cover the entire dish and cook over a medium flame, till the chicken turns soft.
  • Taste and adjust the salt if necessary.
  • Cover again and cook for 3-5 minutes until the chicken is soft enough to fall off the bones.
  • Garnish with fresh coriander leaves.

Trivia

Curry is typically associated with India, but is actually a cooking style native to many countries.

Naitik Tiwari

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