Chicken Curry (Without Yogurt)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large mixing bowl, combine chicken pieces, 2 tablespoons of cooking oil, garam masala, ground cumin, curry powder (or turmeric), and red chili powder. Toss until chicken is evenly coated with spices.

Step 2

Heat the remaining oil in a large pan or skillet over medium-high heat. Sear chicken in batches until browned, about 3-4 minutes each side. Set chicken aside and keep warm (it will finish cooking in the sauce).

Step 3

In the same pan, melt the butter and cook onion until softened, about 3 minutes. Don't forget to scrape up any brown bits from the pan!

Step 4

Add garlic and ginger to the pan and sauté until fragrant, about 1 minute.

Step 5

Stir in garam masala, cumin, ground coriander, red chili powder (to your taste), salt, brown sugar and curry (or turmeric powder). Cook for about 20 seconds, stirring occasionally, until spices release their aroma.

Step 6

Add crushed tomatoes to the pan. Let the mixture simmer for about 4 minutes, allowing the sauce to thicken slightly.

Step 7

Stir in coconut milk or cream, then add the seared chicken and its juices back to the pan. Let everything simmer until the chicken is fully cooked and the sauce has thickened, about 5 minutes.

Step 8

Garnish the chicken curry with freshly chopped cilantro and serve with steaming garlic butter rice and homemade naan bread for an utterly delicious and satisfying meal.