Spicy Tangy Chicken Curry
A fiery and tangy chicken curry bursting with flavors of aromatic spices and tangy tomatoes. This recipe is a delightful twist on the classic favorite, without the addition of coconut. Enjoy the perfect balance of heat and tanginess in every bite.
ingredients
- 1.5 lbs chicken, bone-in and skinless
- 2 onions, finely chopped
- 3 tomatoes, pureed
- 3 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2 green chilies, slit lengthwise
- 1 teaspoon turmeric powder
- 1 tablespoon curry powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1 teaspoon red chili powder (adjust to taste)
- 1/4 cup plain yogurt
- 2 tablespoons oil
- Salt to taste
- Fresh cilantro, for garnish
steps
- 1.
Heat oil in a large skillet over medium heat. Add onions and cook until golden brown.
- 2.
Add minced garlic, grated ginger, and green chilies. Sauté for a minute until fragrant.
- 3.
Add chicken pieces and cook until they turn golden brown on all sides.
- 4.
In a bowl, whisk together tomato puree, yogurt, turmeric powder, curry powder, cumin powder, coriander powder, garam masala, paprika, red chili powder, and salt.
- 5.
Pour the tomato-yogurt mixture over the chicken and mix well. Cook for 5 minutes.
- 6.
Reduce heat to low, cover the skillet, and let it simmer for about 30-35 minutes, or until the chicken is cooked through and tender.
- 7.
Garnish with fresh cilantro and serve hot with steamed rice or naan bread.
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