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Delicious Indian chicken curry
Simple chicken curry that is quick and easy to make, and super delicious!
Prep
10
minutes
mins
Cook
30
minutes
mins
Total Time
40
minutes
mins
Course:
Main Course
Cuisine:
Indian
Keyword:
chicken, gravy, ibs, low fodmap
Servings:
4
Calories:
293
kcal
Ingredients
1
pound
boneless skinless chicken breasts, cut into bite-sized pieces
2
tablespoons
olive oil
1
tablespoon
grated ginger
½
teaspoon
cumin seeds
1
teaspoon
ground cumin
1
teaspoon
ground coriander
¼
teaspoon
turmeric
¼
teaspoon
red chili powder
optional
salt and pepper to taste
2
medium tomatoes finely chopped
½
cup
water
fresh cilantro for garnish
optional
Instructions
Heat the olive oil in a large saucepan or Dutch oven over medium-high heat.
Add cumin seeds and the grated ginger. Cook for 1-2 minutes until fragrant.
Add the tomatoes and sauté until tomatoes turn fully mushy.
Add the ground cumin, coriander, turmeric, red chili powder (if using), salt, and pepper. Mix well into the cooked tomatoes.
Add the chicken pieces and stir well to coat the chicken with the spices. Cook for about 5-7 minutes.
Reduce heat to low and let simmer for 15-20 minutes, until the chicken is cooked through and the sauce has thickened.
If inclined, garnish with fresh cilantro. Enjoy the chicken curry with rice or roti/naan.
Notes
Nutrition: Carbohydrates:14g; Protein:28g; Fat:17g; Saturated Fat:3.3g; Cholesterol: 89mg; Sodium:845mg; Fiber:3.4g