Instead of ordering take-out, try this easy Indian chicken curry recipe made with spicy Madras curry powder, tomatoes, and onions.
Preparation Time
20 mins
Cooking Time
1 hr 5 mins
Total Time
1 hr 25 mins
Calories
246 Calories
Recipe Instructions
Step 1
Place onions, chile peppers, ginger, and garlic in a blender with a splash of water. Blend into a smooth paste; season with salt and pepper.
Step 2
Heat oil in a large, high-sided pan over medium heat. Cook paste until slightly browned, about 5 minutes.
Step 3
Heat a small skillet over medium-low heat. Add Madras curry powder; cook and stir until fragrant, 2 to 3 minutes. Mix into the paste.
Step 4
Cook and stir chicken in the spice paste mixture until browned, 5 to 10 minutes. Pour in tomatoes. Fill the tomato can halfway with water and pour in too. Simmer over medium-low heat until liquid is reduced, about 50 minutes. Season with salt and pepper. Scatter cilantro on top.
Ingredients
1 tablespoon vegetable oil
2 cloves garlic
salt and ground black pepper to taste
2 onions, coarsely chopped
1 (2 inch) piece fresh ginger, grated
1 (14 ounce) can chopped tomatoes
1 splash water, or as needed
2 red chile peppers, stemmed and seeded
4 skinless, boneless chicken breasts, cut into large chunks
