Easy Chicken Curry in 30 minutes
Easiest Creamy and Tasty chicken curry you will ever make!
Ingredients
- 1.5lb/680g chicken thighs boneless skinless
- 1/2 tsp cumin seeds or ground cumin
- 8oz/226g 1 large red onion sliced
- 1/2 tsp ground turmeric
- 3/4 tsp red chili powder
- 1/2 tsp garlic powder
- 1/2 tsp ginger powder
- 1 tsp garam masala
- 1 tbsp coriander powder
- 6oz/180ml 3/4 cup tomato sauce
- 1/2 tsp sugar
- 4oz/118ml 1/2 cup whole milk
- 2 tbsp butter
- 1 tsp kasoori methi crushed optional
- vegetable oil
- heavy cream optional
Instructions
- Heat up a pan and add 5 tbsp vegetable oil. When hot, add cumin seeds if using. When the seeds turn color and give off their smell, add sliced red onion and a pinch of salt. Sauté until golden brown. To save time, cut chicken while onions are cooking.
- Add chicken, turmeric, chili powder, garlic and ginger powder, coriander, garam masala and 3/4 tsp salt. Sauté 5 minutes. Cover and cook until chicken is tender. Stir occasionally and add a little water if chicken sticks to bottom of pan.
- When chicken is cooked, add tomato sauce and sugar. Stir and cover, cook for 5 minutes until tomato sauce separates from oil and there is no raw taste of tomato. Stir occasionally. Add milk, butter, kasoori methi if using and simmer for 2 minutes. Taste and adjust salt/sugar. Add more milk or a little cream depending on the consistency you like.
- *** Dairy Free Option - use chicken curry after tomato sauce is done cooking or add a little coconut milk to make curry creamy and simmer for 2 minutes.
