Ingredients and Weight:
- Chicken thighs, boneless and skinless: 2 lbs
- Onion, large: 1 (12 ounces)
- Garlic cloves: 5
- Ginger, fresh: 1 tablespoon
- Green chili peppers (optional): 1 or 2
- Curry powder: 2 tablespoons
- Ground coriander: 1 tablespoon
- Ground cumin: 1 teaspoon
- Cayenne pepper: 1/2 teaspoon
- Salt: to taste
- Heavy cream: 1 cup
- Chicken broth: 3 cups
- Basmati rice (for serving): 8 cups
Preparation Time: 30 minutes
Cooking Time: 1-1.5 hours
Difficulty Level: 3 (Moderate)
Preparation Method Steps:
- Cut the chicken thighs into 1-inch cubes and set aside.
- Finely chop the onion, garlic, and ginger. Mince the green chili peppers if using.
- In a large pot or Dutch oven over medium heat, heat 1 tablespoon of oil. Add the onion and cook until translucent, about 5 minutes.
- Add the garlic, ginger, and green chili peppers (if using) and cook for another 2 minutes, or until fragrant.
- Stir in the curry powder, coriander, cumin, and cayenne pepper. Cook for 1 minute to toast the spices.
- Add the chicken and salt to taste. Cook, stirring occasionally, until browned on all sides.
- Pour in the heavy cream and chicken broth. Bring to a simmer and cook for 1-1.5 hours, or until the chicken is tender and the sauce has thickened.
- Serve the curry over basmati rice.
Nutritional Information:
- Calories: 450 per serving (without rice)
- Fat: 15 grams
- Protein: 30 grams
- Carbohydrates: 50 grams
- Fiber: 5 grams
Dish Characteristics:
- Creamy, flavorful sauce with a balanced blend of spices
- Tender, juicy chicken
- Aromatic and satisfying
- Perfect for a hearty and flavorful meal
User Comments:
- "This curry is absolutely delicious! The sauce is creamy and flavorful, and the chicken is perfectly cooked. I highly recommend it!"
- "I loved the combination of spices in this curry. It had a perfect balance of heat and flavor."
- "The curry was easy to make and turned out amazing. My family devoured it!"
- "I served this curry with basmati rice and it was a hit at our dinner party."
- "This is my go-to recipe for a satisfying and comforting meal. I make it regularly and it never disappoints."
Special Precautions and Tips:
- If you don't have heavy cream, you can substitute coconut milk.
- If you want a spicier curry, you can increase the amount of cayenne pepper or add a whole chili pepper.
- To make the curry ahead of time, cook it according to the recipe and let it cool completely. Store it in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat over medium heat until warmed through.
