CookGo
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Indian Chicken Curry with 4 Spices

Cost $10, save $15

Source: Recommended by CookGo

  • 30 Min
  • 2 Servings
  • $10

INGREDIENTS

  • Staple

    • 🍚 2 bowls cooked rice (400g)

  • Protein

    • 🍗 1 chicken thigh (300g)

  • Vegetables

    • 🧅 1/2 onion (100g)
    • 🍅 1 tomato (200g)

  • Aromatics

    • 1 piece minced ginger
    • 🧄 1 clove minced garlic

  • Oil & Seasoning

    • 1.5 tbsp salad oil
    • 🧂 1/2 tsp salt
    • đź’§ 200ml water

  • Spices

    • 1 tsp cumin powder
    • 1 tsp coriander powder
    • 1/2 tsp turmeric
    • 1/2 tsp chili powder

STEPS

1

Slice the onion thinly, chop the tomato into 3cm cubes, mince the ginger and garlic.

2

Cut the chicken thigh into bite-sized pieces.

3

Heat salad oil in a heavy pot over medium heat, sauté the onion until softened. Add 2 tbsp water, cover, and steam on low heat for 5 minutes. Remove the lid, increase heat to medium, and cook until the onion becomes paste-like. Add ginger and garlic, and stir well.

4

Add chicken and spices, mix well. Pour in water, bring to a boil, and skim off any foam. Add tomato and salt, mix, cover, and simmer on low heat for 10 minutes, stirring occasionally.

5

Serve the curry over rice in a bowl.

NUTRIENTS

Per 1 serving

🔥

450

Calories

  • 25g
    Protein
  • 50g
    Carbs
  • 15g
    Fats

đź’ˇ Tips

Use fresh spices for a more aromatic curry.Adjust chili powder to your spice tolerance.Leftovers can be stored in the fridge for up to 2 days.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.