Quick And Tasty Chicken Curry (Under 30 Minutes) Recipe by Mish
Quick and Tasty Chicken Curry (Under 30 Minutes) Cooking Instructions 25 minutes 1 Wash the chicken well and keep in a big bowl. Add 1 teaspoon turmeric powder, 1 teaspoon Kashmiri red chili powder, 1 teaspoon minced garlic, 1 teaspoon minced ginger, the Greek yogurt and 1/2 teaspoon salt and mix everything well. Marinade for 10 minutes on the counter. No need to refrigerate. 2 In the meantime, slice the onion thinly. Keep the spices handy. 3 Heat oil in a large, wide cooking pan and when the oil is hot and looks shiny, add the bay leaves, cumin seeds and the cinnamon stick. Stir. Next add the cardamom pods. Let the spices sizzle for a few seconds. Stir. Keep the heat at medium or medium low. 4 Add the sliced onions and sauté about 3-5 minutes, till lightly browned. 5 Add the remaining minced garlic and ginger. Stir for 10 seconds. Next, add the remaining turmeric and Kashmiri chili powder. And the remaining (1/2 teaspoon), salt. Stir and saute for 1 minute on medium heat. 6 Add 1/4 cup water to this onion, ginger, garlic and spice mix and stir well. This will help the spices get cooked and not remain raw. You’ll notice that a rich red color is developing inside your pan. 7 Add the marinaded chicken at this stage and stir and sauté for a minute or two. The chicken should begin to look opaque and the curry should be a nice rich color. Some moisture will also be released from the chicken. Your whole kitchen will smell beautifully fragrant! 8 Cover the chicken and lower the heat and let it cook for 2/3 minutes. Stir couple of times. 9 Next, open the cover, add the remaining water, raise the heat to medium and bring the curry to a boil. Let the water cook down a bit so you get a nice curry consistency. Add garam masala and sprinkle the cilantro. Turn off heat, cover and keep till ready to eat. Pair with rice. 1 Wash the chicken well and keep in a big bowl. Add 1 teaspoon turmeric powder, 1 teaspoon Kashmiri red chili powder, 1 teaspoon minced garlic, 1 teaspoon minced ginger, the Greek yogurt and 1/2 teaspoon salt and mix everything well. Marinade for 10 minutes on the counter. No need to refrigerate. 1 Wash the chicken well and keep in a big bowl. Add 1 teaspoon turmeric powder, 1 teaspoon Kashmiri red chili powder, 1 teaspoon minced garlic, 1 teaspoon minced ginger, the Greek yogurt and 1/2 teaspoon salt and mix everything well. Marinade for 10 minutes on the counter. No need to refrigerate. 2 In the meantime, slice the onion thinly. Keep the spices handy. 2 In the meantime, slice the onion thinly. Keep the spices handy. 3 Heat oil in a large, wide cooking pan and when the oil is hot and looks shiny, add the bay leaves, cumin seeds and the cinnamon stick. Stir. Next add the cardamom pods. Let the spices sizzle for a few seconds. Stir. Keep the heat at medium or medium low. 3 Heat oil in a large, wide cooking pan and when the oil is hot and looks shiny, add the bay leaves, cumin seeds and the cinnamon stick. Stir. Next add the cardamom pods. Let the spices sizzle for a few seconds. Stir. Keep the heat at medium or medium low. 4 Add the sliced onions and sauté about 3-5 minutes, till lightly browned. 4 Add the sliced onions and sauté about 3-5 minutes, till lightly browned. 5 Add the remaining minced garlic and ginger. Stir for 10 seconds. Next, add the remaining turmeric and Kashmiri chili powder. And the remaining (1/2 teaspoon), salt. Stir and saute for 1 minute on medium heat. 5 Add the remaining minced garlic and ginger. Stir for 10 seconds. Next, add the remaining turmeric and Kashmiri chili powder. And the remaining (1/2 teaspoon), salt. Stir and saute for 1 minute on medium heat. 6 Add 1/4 cup water to this onion, ginger, garlic and spice mix and stir well. This will help the spices get cooked and not remain raw. You’ll notice that a rich red color is developing inside your pan. 6 Add 1/4 cup water to this onion, ginger, garlic and spice mix and stir well. This will help the spices get cooked and not remain raw. You’ll notice that a rich red color is developing inside your pan. 7 Add the marinaded chicken at this stage and stir and sauté for a minute or two. The chicken should begin to look opaque and the curry should be a nice rich color. Some moisture will also be released from the chicken. Your whole kitchen will smell beautifully fragrant! 7 Add the marinaded chicken at this stage and stir and sauté for a minute or two. The chicken should begin to look opaque and the curry should be a nice rich color. Some moisture will also be released from the chicken. Your whole kitchen will smell beautifully fragrant! 8 Cover the chicken and lower the heat and let it cook for 2/3 minutes. Stir couple of times. 8 Cover the chicken and lower the heat and let it cook for 2/3 minutes. Stir couple of times. 9 Next, open the cover, add the remaining water, raise the heat to medium and bring the curry to a boil. Let the water cook down a bit so you get a nice curry consistency. Add garam masala and sprinkle the cilantro. Turn off heat, cover and keep till ready to eat. Pair with rice. 9 Next, open the cover, add the remaining water, raise the heat to medium and bring the curry to a boil. Let the water cook down a bit so you get a nice curry consistency. Add garam masala and sprinkle the cilantro. Turn off heat, cover and keep till ready to eat. Pair with rice. 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