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Servings:

Indian Chicken Curry

Indian Chicken Curry is rich, creamy, and a mildly spiced delight! This one-pan weeknight dinner saves loads of time on cleanup and is ready in 30 minutes! Serve with cauliflower rice for a healthier option.

Total Time

30min

5.0

4 Ratings

Author: Nicko's Kitchen

Servings:

Ingredients

•

Small Onion , roughly chopped

•

Large Green Chili Pepper , roughly chopped

•

1 tsp

Minced Fresh Ginger

•

1 tsp

Minced Garlic

•

1/2 tsp

Fresh Cilantro

•

3 Tbsp

Butter

•

2 tsp

Curry Powder

•

1 tsp

Ground Cumin

•

1 tsp

Ground Coriander

•

2 Tbsp

Tomato Paste

•

2 lb

Chicken Thighs

•

1 cup

Heavy Cream

•

1 tsp

Salt

Cooking Instructions

Place Onion (1) , Green Chili Pepper (1) , Fresh Ginger (1 tsp) , Garlic (1 tsp) , and Fresh Cilantro (1/2 tsp) into a pestle and mortar. Season with Salt (1 tsp) and then start to break everything down until it forms a chunky paste.

Next, into a saucepan over medium heat, add in the Butter (3 Tbsp) . When the butter is foaming and hot add in the fresh chunky paste. Cook for several minutes until it starts to soften and the water content starts to evaporate.

Add Curry Powder (2 tsp) , Ground Cumin (1 tsp) , and Ground Coriander (1 tsp) . Mix well, then keep stirring for the next 4-5 minutes to let the flavors intensify in the pan.

Mix in the Tomato Paste (2 Tbsp) and then add the Chicken Thighs (2 lb) . Coat the chicken in the mixture and then season with more salt and a dash of olive oil. Cook the chicken down over medium heat, turning often for 8-10 minutes

Add in the Heavy Cream (1 cup) . Mix and warm it through for several minutes.

Garnish with fresh coriander and serve with cauliflower rice.

Nutrition Per Serving

CALORIES

572

FAT

38.2 g

PROTEIN

45.7 g

CARBS

10.9 g