This simple, yet incredibly delicious chicken curry is super easy to make. You can cook it in advance and it’s also freezer-friendly. This chicken curry has lots of flavours and is also filled with spices, which have a number of health benefits, adding aroma to the curry. Making curries is just one of the ways you can add these fantastic spices to your diet. You might like to check out my article on how spices benefit our health. Enjoy!
- 3 tablespoons olive oil
- 1 large onion peeled and chopped
- 1 x 2.5 cm stick cinnamon stick
- 6 cloves
- 1-2 bay leaves
- 6 small green cardamoms
- 2 teaspoons cumin seeds
- 1 kg chicken thighs cut into bite-sized pieces
- 1 cm fresh ginger root peeled and chopped
- 3 cloves of garlic chopped
- 1-2 teaspoons chilli powder
- ½ teaspoon ground turmeric
- 2 teaspoons ground cumin
- 150 mL coconut cream
- 450 mL water
Chopped coriander leaves or mint leaves and chopped almonds.
Heat the oil in a large pan and fry the onions until it turns light brown. Stir in the cinnamon, cloves, bay leaves, cardamoms and cumin seeds, fry for 1-2 minutes. Add the chicken and fry for 1-2 minutes
Stir in the ginger, garlic, chilli powder, turmeric and cumin for 1-2 minutes. Now add the water and salt. Cover and cook for about 10 minutes then add coconut milk.
Cover and cook on gentle fire until the chicken is tender. Taste and adjust the seasoning and add extra water if necessary.
Garnish with chopped coriander/mint and chopped almonds.
Below are some recommended saucepans to cook curries.
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