Spicy Indian Chicken Curry Yummy

Name: Spicy Indian Chicken Curry Yummy
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 4 bay leaves; 15 whole black peppercorns; 8 pods whole green cardamom pods; 1 (2 inch) stick cinnamon stick, broken into pieces; 2 teaspoons coriander seeds; 2 Tbsps curry powder; 2 Tbsps ginger garlic paste; 1 Tbsp red pepper flakes, or to taste; 4 boneless, skinless chicken thighs, cut into bite-size pieces; 3 Tbsps vegetable oil; 1 large white onion, finely chopped

Spicy Indian Chicken Curry Yummy might be just the main course you are searching for. This gluten free, dairy free, and whole 30 recipe serves 4. One portion of this dish contains about 47g of protein, 33g of fat, and a total of 548 calories. A mixture of stick cinnamon stick, vegetable oil, peppercorns, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the cardamom pods you could follow this main course with the Pear Cardamom Clafoutis as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. If you like this recipe, you might also like recipes such as Spicy Indian Chicken Curry Yummy, Spicy Indian Chicken Curry, and indian curry chicken bowls with curry yogurt sauce.

Instructions

Heat oil in a small pot over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add chicken, onion, and ginger garlic paste. Season with curry powder, cinnamon stick, cardamom pods, bay leaves, cloves, red pepper flakes, black peppercorns, and coriander seeds. Cover, and simmer for about 30 minutes, stirring occasionally. At this point, gravy will be runny; if you want to thicken, remove lid, and cook until liquid is reduced.

Ingredients you will need

Ginger Garlic Paste

Black Peppercorns

Red Pepper Flakes

Whole Coriander Seeds

Cinnamon Stick

Cardamom Pods

Curry Powder

Bay Leaves

Whole Chicken

Clove

Gravy

Onion

Equipment

Pot

Ingredients

Servings:

bay leaves 15

whole black peppercorns 8

pods whole green cardamom pods 1

(2 inch) stick cinnamon stick, broken into pieces 2teaspoons

coriander seeds 2Tbsps

curry powder 2Tbsps

ginger garlic paste 1Tbsp

red pepper flakes, or to taste 4

boneless, skinless chicken thighs, cut into bite-size pieces 3Tbsps

vegetable oil 1large

white onion, finely chopped

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Pratsch Organic Gruner Veltliner (1 Liter) with a 4.6 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.