Spicy Halal Chicken Curry

local_grocery_store Ingredients

• 1.5 pounds Chicken thighs, boneless, skinless, cut into bite-sized pieces
• 1 Onion, chopped
• 3 Garlic cloves, minced
• 1 tablespoon Ginger, minced
• 2 Tomatoes, diced
• 2 Green chilies, chopped
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1/2 teaspoon Red chili powder
• 1/2 teaspoon Garam masala
• to taste Salt
• 2 tablespoons Vegetable oil
• for garnish Fresh cilantro, chopped

restaurant_menu Method

1. 1.Heat oil in a large pan over medium heat.
2. 2.Add chopped onions and cook until they turn golden brown.
3. 3.Add minced garlic and ginger, and cook for another minute.
4. 4.Add turmeric powder, cumin powder, coriander powder, red chili powder, and garam masala. Stir well to combine.
5. 5.Add the chicken pieces and cook until they are browned on all sides.
6. 6.Add diced tomatoes and green chilies. Mix well and let it simmer for 10 minutes.
7. 7.Season with salt to taste.
8. 8.Garnish with fresh cilantro.
9. 9.Serve hot with steamed rice or warm naan bread.

lightbulb_outline Tips

• chevron_rightFor an extra kick of heat, add more red chili powder or chopped green chilies.
• chevron_rightIf you prefer a milder curry, reduce the amount of red chili powder or omit the green chilies.
• chevron_rightFeel free to customize the spice level and adjust the seasonings according to your taste.
• chevron_rightLeftovers can be refrigerated and enjoyed the next day. The flavors will develop even more!
• chevron_rightDon't forget to have some extra naan bread or rice on hand to soak up the delicious curry sauce.