Chicken curry

Chicken Carry cooking best way and get taste it like eating first time

Classic Chicken Curry Recipe

Ingredients:

• Chicken: 1 kg (bone-in or boneless, cut into pieces)
• Onions: 3 medium, finely chopped
• Tomatoes: 2 medium, finely chopped or pureed
• Garlic: 4 cloves, minced
• Ginger: 1-inch piece, grated
• Green chilies: 2, slit
• Yogurt: 1/2 cup (whisked)
• Curry leaves: A handful (optional)
• Cooking oil: 3 tbsp (vegetable or mustard oil)
• Coriander leaves: For garnish

Spices:

• Turmeric powder: 1/2 tsp
• Red chili powder: 1 tsp (adjust to taste)
• Coriander powder: 2 tsp
• Cumin powder: 1 tsp
• Garam masala: 1 tsp
• Whole spices: 2 bay leaves, 4 cloves, 1 cinnamon stick, 2-3 green cardamoms
• Salt: To taste

Instructions:

1. Marinate the chicken:
   • In a bowl, mix the chicken with turmeric powder, red chili powder, and a pinch of salt. Let it marinate for 30 minutes.
2. Cook the base:
   • Heat oil in a large pan over medium heat. Add whole spices (bay leaves, cloves, cinnamon, and cardamoms) and let them release their aroma.
   • Add chopped onions and sauté until golden brown.
   • Stir in the ginger, garlic, and green chilies, cooking until the raw aroma disappears.
3. Add spices and tomatoes:
   • Mix in coriander powder, cumin powder, and a bit more red chili powder if desired. Stir for 1 minute.
   • Add tomatoes and cook until they soften and the oil separates from the masala.
4. Incorporate chicken:
   • Add the marinated chicken pieces to the pan. Cook for 5-7 minutes, stirring frequently, until the chicken is lightly browned.
5. Simmer the curry:
   • Lower the heat and add the whisked yogurt, stirring continuously to avoid curdling.
   • Add 1 cup of water (or more for a thinner gravy), bring to a boil, then reduce heat and let the curry simmer for 20-25 minutes. Stir occasionally.
6. Finish with garam masala:
   • Add garam masala powder and adjust salt as needed. Cook for another 2-3 minutes.
7. Garnish and serve:
   • Sprinkle fresh coriander leaves on top.
   • Serve hot with steamed rice, naan, or roti.

This Chicken Curry is rich, flavorful, and perfect for any occasion!

Nutritional Value of Chicken Curry

(Approximate per serving; based on 1 serving from a recipe yielding 4 servings)

Calories: 300-350 kcal

Macronutrients:

• Protein: 25-30g (from chicken)
• Fat: 15g
  • Saturated Fat: 3-5g (depends on oil/yogurt used)
• Carbohydrates: 10-12g
  • Dietary Fiber: 2g
  • Sugars: 3-4g

Micronutrients:

• Vitamin A: 15% of the Daily Value (from tomatoes and spices)
• Vitamin C: 10% of the Daily Value (from tomatoes and chilies)
• Iron: 2-3mg (supports red blood cell production)
• Calcium: 50mg (from yogurt and chicken bones)
• Potassium: 400mg (from chicken and vegetables)

Health Highlights:

• High in protein, making it excellent for muscle maintenance and growth.
• Moderate fat content, largely depending on the oil and yogurt used.
• Provides antioxidants from spices like turmeric and cumin.
• Low in carbs if served without rice or bread, suitable for low-carb diets.

Note: Nutritional values may vary based on portion size, ingredients, and preparation methods.