Ingredients and Weight:
- Boneless, skinless chicken breasts: 2 lbs
- Onion: 1 large (chopped)
- Garlic: 4 cloves (minced)
- Ginger: 1 tablespoon (minced)
- Ground cumin: 2 teaspoons
- Ground coriander: 2 teaspoons
- Turmeric powder: 1 teaspoon
- Garam masala: 1 teaspoon
- Red chili powder: 1/2 teaspoon (or to taste)
- Salt: to taste
- Vegetable oil: 2 tablespoons
- Coconut milk: 1 can (13.5 oz)
- Water: 1 cup
- Fresh cilantro: 1/4 cup (chopped)
Preparation Time:
20 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Cut the chicken into 1-inch pieces.
- In a large pot or Dutch oven, heat the oil over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Add the garlic, ginger, cumin, coriander, turmeric, garam masala, and chili powder. Cook for 1 minute, or until fragrant.
- Add the chicken and cook until browned on all sides, about 5 minutes.
- Add the coconut milk and water. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the chicken is cooked through.
- Stir in the cilantro and serve with rice or naan bread.
Nutritional Information:
- Calories: 400 (per serving)
- Fat: 15g
- Protein: 25g
- Carbohydrates: 40g
Dish Characteristics:
- Creamy and flavorful
- Aromatic with Indian spices
- Satisfying and filling
User Comments:
- "This is one of the best Indian curry dishes I've ever had!"
- "The chicken was so tender and the sauce was rich and flavorful."
- "I love the balance of spices in this dish."
- "Perfect for a cozy dinner with friends or family."
- "I highly recommend adding a squeeze of lime juice for an extra touch of brightness."
Special Precautions and Tips:
- If you can't find garam masala, you can substitute a mixture of ground cinnamon, cardamom, nutmeg, and cloves.
- Add more chili powder to taste if you prefer a spicier dish.
- If the sauce is too thick, add more water to thin it.
