East Indian Spiced Chicken Curry

Ingredients

In this East Indian adaptation of Pollo al chilindrón, the Spanish flavors are replaced with the bold and aromatic spices of East Indian cuisine. The original tomato-based sauce is transformed into a rich and creamy gravy by incorporating coconut milk. The spices used in this recipe are typical of East Indian cuisine, such as cumin, coriander, turmeric, and red chili powder, which give the dish its distinct flavor profile. We alse have the original recipe for Pollo al chilindrón, so you can check it out.

• 500g (1.1 lb) chicken, cut into pieces 500g (1.1 lb) chicken, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste) 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 22g, 12g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until golden brown.
2. 2.
   Add the minced garlic and grated ginger to the pan and cook for another minute until fragrant.
3. 3.
   Add the chicken pieces to the pan and cook until they are lightly browned on all sides.
4. 4.
   In a small bowl, mix together the cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Sprinkle this spice mixture over the chicken and stir well to coat.
5. 5.
   Pour in the tomato puree and stir to combine. Reduce the heat to low, cover the pan, and simmer for about 15 minutes, or until the chicken is cooked through.
6. 6.
   Stir in the coconut milk and simmer for an additional 5 minutes to allow the flavors to meld together.
7. 7.
   Garnish with fresh cilantro leaves and serve hot with steamed rice or naan bread.

Treat your ingredients with care...

• Chicken — Make sure to use bone-in chicken pieces for added flavor and juiciness.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.

Tips & Tricks

• For an extra kick of heat, add a finely chopped green chili to the curry.
• If you prefer a thicker gravy, simmer the curry uncovered for a few extra minutes to allow the excess liquid to evaporate.
• To make the dish more aromatic, toast the cumin and coriander seeds before grinding them into powder.

Serving advice

Serve the Fiery Masala Chicken Curry hot with steamed rice or naan bread. Garnish with fresh cilantro leaves for added freshness and color.

Presentation advice

Present the Fiery Masala Chicken Curry in a deep serving dish, allowing the vibrant red color of the curry to stand out. Sprinkle some chopped cilantro on top for an appealing garnish.