How to Make Chicken Curry
Start by marinating chicken in yogurt, garlic paste, and ginger paste. In a pot, heat oil and fry onions until golden. Add spices like turmeric, cumin, and chili powder. Toss in the chicken and cook until browned. Add tomatoes or a bit of tomato purée and let it simmer until the chicken is tender. Finish with a swirl of cream for richness!
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First, marinate chicken pieces with yogurt, turmeric, and a bit of salt for about an hour. Sauté onions, garlic, and ginger in a pan until golden. Add spices like cumin, coriander, and garam masala. Toss in the marinated chicken, cook until it's no longer pink, and then add tomatoes or tomato paste. Simmer until the chicken is cooked through and the curry thickens. Garnish with fresh cilantro. Enjoy!
Having made chicken curry a zillion times, here's what works for me: marinate your chicken with yogurt and spices for at least an hour (overnight is better). Fry onions, garlic, and ginger until they caramelize a bit. Add your spices—cumin, coriander, turmeric, whatever floats your boat. Throw in the chicken, cook until it's no longer pink. Add in tomatoes and some water, and let it simmer until everything's luscious and thick. Serve with basmati rice and naan!
Honestly, just throw some chicken, spices, and tomato sauce in a pot and call it a day. Curry is pretty forgiving.
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