A Chicken curry that is full of flavor! One pot recipe.
Chicken is a good source of protein. And spices provide you warmth and have numerous other health benefits. They boost your immunity and aid in digestion, to list a few. The small amount of oil used in preparing the tadka is actually necessary so that your body can absorb all the goodness. Most people think healthy means 0 oil or no oil at all. But this is not correct. The body does need some fat to burn the stubborn body fat. Anyway, I am in no means a dietitian. Just that I am a health freak about 85% of the times. I do cheat and indulge in my chocolate cravings and conveniently convince myself that chocolate is good for the heart 😉
So this curry is actually quite healthy for you. It is delicious and full of flavor and goes very well with roti, naan or rice. If you intend to go on a no carb diet, just reduce the chili in the dish and have it with a refreshing salad on the side.
- Chicken breasts - 2, boneless, skinless, cut into small pieces
- Oil - 3 tspns
- Garam Masala - 4 tspns ( I used store bought. MDH Chicken curry masala)
- Salt - to taste
- Sugar - 1 tspn ( Optional, to balance out the tomatoes )
- Coriander leaves - a small bunch, chopped ( I was running out of this and used mint instead )
- Hot water - 1 cup
- Cumin seeds - 1 tspn
- Black Cardamom - 1
- Green Cardamoms - 2
- Cinnamon - 1 inch stick
- Cloves - 4
- Black Peppercorns - 4
- Bay leaf - 1
- Roughly chop and grind without adding water ( Need not be very fine) -
- Onion - 1 big
- Tomatoes - 2 , de-seeded
- Ginger - 3/4th inch
- Garlic - 3 cloves(US) or 6 cloves(India)
- Green Chilies - 2
- Turmeric powder - 3/4th tspn
- Red Chili powder - 1/2 tspn
- Coriander powder - 1 tbpsn
- Cumin powder - 1 tspn
- 1) Grind the ingredients for the masala paste and set aside.
- 2) Heat 1.5 tspns of oil in a pan over medium high heat. Add the chicken pieces. Sprinkle a tspn of salt and 2 tspns of garam masala and fry it till sealed. This should take about 3 minutes or so. Once sealed, transfer to a plate.
- 3) In the same pan, heat the remaining oil over medium flame. Once hot, add the whole spices and let them sizzle a bit.
- 4) Add the ground masala paste and a tspn of salt. Let cook until the paste appears a bit dry.
- 5) Add the spice powders. Mix well and cook for a minute.
- 6) Transfer the chicken to the pan. Mix well to cover with spices. Cook covered for 10 minutes. The chicken should release water of its own. Keep an eye to ensure that it does release water to prevent burning.
- 7) Add a cup of hot water and continue to cook until chicken is tender, about another 10-15 minutes.
- 8) Add 2 tspns garam masala, coriander leaves, sugar and adjust the seasoning and consistency.
- 9) Switch off flame and let stand for 10 minutes before serving.
- Serves: 4
- 1) Always make a small split in the cardamoms before you add it to the tadka. This prevents spluttering.
- 2) Sealing is a process where the meat is cooked just so that the color changes on the outside but the meat is not completely cooked. This is done to lock in moisture.