🍛 Chicken curry

Name: Chicken curry
Total time: 60 min
Yield: 4
Cuisine: India
Ingredients: 800 g chicken pieces, skinless; 2 onions, finely chopped; 3 tomatoes, chopped; 1 tbsp grated ginger; 4 garlic cloves, crushed; 2 tsp garam masala; 1 tsp ground turmeric and 1 tsp chili powder; 2 tbsp oil, salt; Fresh coriander to serve

Origin: India

540kcal

per serving · 300 g

180kcal

per 100 g

48 gProtein16 g / 100 g

30 gFat10 g / 100 g

15 gCarbs5 g / 100 g

Indian chicken curry is a home-style dish of chicken pieces simmered in a sauce built from browned onion, tomato, ginger and garlic, seasoned with garam masala. The sauce is thick, aromatic and warming rather than fiery, and clings to the meat. It is eaten with plain rice or flatbread and is one of the most common everyday meals in Indian homes.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly5 g carbs per 100 g

✓

High protein16 g protein per 100 g — 36% of the calories

Not vegetarianbecause of: chicken

Not veganbecause of: chicken

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

chickenoniontomatogingergarlicgaram masala

Recipe

4 servings60 min

Ingredients

800 g chicken pieces, skinless
2 onions, finely chopped
3 tomatoes, chopped
1 tbsp grated ginger
4 garlic cloves, crushed
2 tsp garam masala
1 tsp ground turmeric and 1 tsp chili powder
2 tbsp oil, salt
Fresh coriander to serve

Method

Heat the oil and fry the onions slowly for 10–12 minutes until deep golden.
Add the ginger and garlic and cook for 1 minute, then add the turmeric and chili powder.
Add the tomatoes and cook until they break down into a thick paste, about 8 minutes.
Add the chicken and salt, stir to coat, pour in 250 ml water, cover and simmer for 25–30 minutes.
Stir in the garam masala, simmer 2 more minutes and scatter with coriander.

How to make it lighter

Use skinless chicken: most of the fat in the bird sits in the skin.
Brown the onions in 1 tbsp oil and a splash of water instead of a pool of oil.
Pair it with a small portion of rice and a big cucumber-tomato salad.

History

Chicken curry has no single origin: countless regional versions are cooked across India, each with its own spice balance. The English word curry is usually traced to the Tamil kari, meaning a sauce or relish, which European traders applied broadly to spiced Indian dishes.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →