How can I make a mouthwatering chicken curry from scratch?

Making a mouthwatering chicken curry from scratch is easier than you think! Follow these simple steps to create a delicious homemade curry that will have your taste buds dancing.

Ingredients:

• 1 pound of boneless, skinless chicken breast or thighs, cut into bite-sized pieces
• 2 tablespoons of vegetable oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon of grated ginger
• 1 tablespoon of curry powder
• 1 teaspoon of garam masala
• 1 can of diced tomatoes (14.5 oz)
• 1 can of coconut milk (13.5 oz)
• 1 cup of chicken broth
• Salt and pepper, to taste
• Cilantro or parsley, to garnish

Directions:

1. Heat oil in a large saucepan over medium heat. Add onions and cook for 5 minutes, or until softened.
2. Add garlic, ginger, curry powder, and garam masala. Cook for 1-2 more minutes.
3. Add chicken pieces to the pan and cook for 5-7 minutes, or until browned on all sides.
4. Add diced tomatoes, coconut milk, and chicken broth to the pan. Bring to a boil and simmer for 20-25 minutes or until sauce has thickened and chicken is cooked through.
5. Adjust seasoning with salt and pepper to taste.
6. Garnish with cilantro or parsley and serve hot with rice or naan bread.

This recipe is easy to customize and adjust to your preference. Add more or less spice, vegetables, or protein to create your perfect curry.

Here is a recipe for a mouthwatering chicken curry from scratch:

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garam masala
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup chopped cilantro

Instructions:

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and ginger and cook for 1 minute more.
2. Stir in the cumin, coriander, turmeric, cayenne, garam masala, salt, and black pepper. Cook for 1 minute, stirring constantly.
3. Add the chicken and cook until browned, about 5 minutes. Add the tomatoes, chicken broth, and heavy cream. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until the chicken is cooked through.
4. Stir in the cilantro and serve over rice or naan.

Tips:

• For a richer curry, use coconut milk instead of heavy cream.
• Add a dollop of plain yogurt or sour cream to each serving for extra flavor.
• Serve with a side of raita (a yogurt-based condiment) and naan bread.