Irresistible Chicken Curry & Flaky Paratha Combo
Chicken Curry Recipe
Ingredients:
🍗 1 lb (450g) chicken pieces (bone-in or boneless, your choice)
🥄 2 tablespoons vegetable oil
🧅 1 large onion, finely chopped
🧄 3 garlic cloves, minced
🧑🍳 1-inch piece of ginger, grated
🍅 2 tomatoes, chopped (or 1 cup canned tomato puree)
🥛 1 cup plain yogurt
🥥 1 cup coconut milk (optional for a richer flavor)
🌶️ 2 tablespoons curry powder or a mix of ground spices (turmeric, cumin, coriander, garam masala)
🌶️ 1 teaspoon paprika (for color, optional)
🌿 1 teaspoon ground cumin
🌿 1 teaspoon ground coriander
🟡 1/2 teaspoon turmeric
🔥 1/2 teaspoon chili powder (adjust to taste)
🧂 Salt to taste
🌿 Fresh cilantro, chopped (for garnish)
💧 1 cup water or chicken broth
Instructions:
Marinate the Chicken:
Season the chicken pieces with a little salt. Let them sit while you prepare the curry base.
Sauté the Onions:
Heat the oil in a large pan over medium heat.
Add the chopped onions and cook until they are golden brown and caramelized.
Add Garlic and Ginger:
Stir in the minced garlic and grated ginger, cooking until fragrant, about 1-2 minutes.
Bloom the Spices:
Sprinkle in the curry powder, paprika, cumin, coriander, turmeric, and chili powder.
Stir continuously for 1 minute to toast the spices and release their flavors.
Incorporate the Tomatoes:
Add the chopped tomatoes or tomato puree.
Cook until the oil starts to separate from the tomato mixture, about 5-7 minutes.
Add the Chicken:
Add the chicken pieces to the pan and stir to coat them with the spiced tomato mixture.
Mix in the Yogurt:
Stir in the yogurt, mixing well to combine. Cook for a few minutes, stirring occasionally.
Pour in Liquid:
Add the water or chicken broth and bring the mixture to a gentle boil.
Simmer the Curry:
Reduce the heat to low, cover the pan, and simmer for 20-30 minutes, or until the chicken is tender and cooked through.
Add Coconut Milk (Optional):
For a creamier texture, add the coconut milk during the last 10 minutes of cooking. Stir well to combine.
Finish and Garnish:
Garnish with freshly chopped cilantro.
Paratha Recipe 🫓
Ingredients:
🌾 2 cups whole wheat flour
🧂 1/2 teaspoon salt
🌿 1/2 teaspoon carom seeds (ajwain) or cumin seeds (optional)
🥄 2 tablespoons vegetable oil or ghee
💧 Water (about 3/4 cup, adjust as needed)
Instructions:
Make the Dough:
In a large mixing bowl, combine the flour, salt, and carom or cumin seeds (if using).
Add the oil or ghee and mix it into the flour using your fingers until it resembles breadcrumbs.
Gradually add water and knead into a soft, pliable dough. It should not be sticky.
Cover with a damp cloth and let the dough rest for at least 20 minutes.
Divide the Dough:
Divide the dough into 8-10 equal-sized balls.
Roll Out the Parathas:
On a lightly floured surface, roll each ball into a thin circle (about 6-8 inches in diameter).
Sprinkle a little flour as needed to prevent sticking.
Cook the Paratha:
Heat a tawa or non-stick skillet over medium heat.
Place the rolled-out dough onto the hot skillet.
Cook for about 1-2 minutes, or until bubbles start to form.
Flip and brush lightly with oil or ghee. Cook until golden brown spots appear, pressing gently with a spatula.
Keep Warm and Repeat:
Remove from the skillet and keep warm in a cloth or foil. Repeat with the remaining dough balls.
Serving Time! 🎉
Serve the hot and flavorful chicken curry alongside warm, flaky parathas. Enjoy your delicious meal! Adjust the spices and ingredients to suit your taste, and savor every bite!
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