Easy chicken curry. Warm and comforting curry to beat the winter chill. It’s so easy to create a satisfying meal with basic spices from your pantry. Without a doubt, this curry is loaded with flavor thanks to the magical combo of aromatic spices and succulent chicken.
- 1 tablespoon oil
- 3 large onions, thinly sliced
- 1 tablespoon minced ginger (ginger paste)
- 1 tablespoon minced garlic (garlic paste)
- 1/2 teaspoon ground turmeric (turmeric powder)
- 1 teaspoon ground cumin (cumin powder)
- 4 teaspoons ground coriander (coriander powder)
- 1 teaspoon garam masala
- 2 teaspoons red chili powder
- 1/2 teaspoon black pepper powder
- 2 tablespoons tomato paste (or chopped tomatoes)
- 2 cups water
- 1 teaspoon white sugar
- 1 teaspoon white vinegar
- 1 kg chicken, cut into small pieces (I used thigh fillets)
- Salt to taste
- Heat oil in a large frying pan over medium-high heat.
- Add onions. Sauté, stirring occasionally, for 2-3 minutes or until soft and translucent. Add ginger and garlic. Sauté, stirring, for about 1 minute or until fragrant.
- Tip in ground turmeric, ground coriander, ground cumin, garam masala, red chili powder and black pepper powder. Stir to combine. Cook for a couple of minutes to toast them a bit.
- Add tomato paste. Fry, stirring, for 1 minute. (If using fresh tomatoes, fry them until mushy). Add water, sugar and vinegar. Stir to combine.
- Add chicken. Toss to coat the chicken pieces in the spice mix. Add a big pinch of salt, cover and cook on medium heat for about 30 minutes, until the chicken is tender. Add a splash of water if the curry sticks to the base of the pan at all.
- Serve with rice, naan, parathas and pappadums.