How to make chicken curry
To make chicken curry, start by sautéing aromatics: heat 1–2 tbsp oil in a pot over medium heat, then cook 1 diced onion until soft (about 5–7 minutes). Add minced garlic (2–3 cloves) and grated ginger (1–2 tbsp) for 30–60 seconds. Stir in curry spices (e.g., 2–3 tbsp curry powder or a mix of turmeric, cumin, coriander
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How to Make Chicken Curry (En-US)
To make chicken curry, start by sautéing aromatics: heat 1–2 tbsp oil in a pot over medium heat, then cook 1 diced onion until soft (about 5–7 minutes). Add minced garlic (2–3 cloves) and grated ginger (1–2 tbsp) for 30–60 seconds. Stir in curry spices (e.g., 2–3 tbsp curry powder or a mix of turmeric, cumin, coriander, and chili) and cook briefly to bloom the flavors. Add chicken: use about 1 to 1.5 lb (450–700 g) boneless, skinless chicken thighs or breasts cut into bite-size pieces. Cook until lightly browned, then add 1 can (14 oz/400 g) crushed tomatoes or tomato paste plus water/broth (about 1 cup). Simmer 15–25 minutes until the chicken is tender. Finish the sauce: stir in 1/2 to 1 cup coconut milk or cream for a richer curry, plus salt and black pepper to taste. Simmer 5–10 minutes. Serve with rice or naan. Optional: add chopped cilantro and a squeeze of lemon for brightness.
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Tips for Best Results
For safety, cook chicken to an internal temperature of 165°F (74°C). If the curry is too thick, add a splash of water or broth; if too thin, simmer longer or add a small amount of slurry (cornstarch + water). Adjust heat by using mild or hot curry powder, or adding chili gradually.
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