Description
This Chicken Curry Indian recipe combines wholesome spices and simple ingredients to create a comforting and flavorful meal. Juicy chicken pieces simmer in a rich, aromatic sauce enhanced with turmeric, cumin, coriander, garam masala, and a touch of grape juice, finished with creamy plant-based dairy and a natural gelling agent for the perfect texture. Ready in under 40 minutes, it’s an approachable and satisfying dish ideal for any dinner occasion.
Ingredients
Scale
Protein and Vegetables
- 500g chicken pieces (bone-in or boneless)
- 2 medium onions, finely chopped
- 2 tablespoons garlic and ginger paste
- 400g tomatoes, fresh chopped or canned
- Fresh cilantro (optional, for garnish)
Spices and Flavorings
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala (natural)
- 1/2 to 1 teaspoon chili powder (adjust to taste)
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 3 tablespoons grape juice
- Salt, to taste
- Black pepper, to taste
Others
- 3 tablespoons cooking oil (neutral or mustard oil)
- 100ml plant-based dairy (such as coconut cream or cashew cream)
- 1 teaspoon natural gelling agent
Instructions
- Prepare the Aromatic Base: Heat the cooking oil in a large pan over medium heat. Add the finely chopped onions and sauté until golden and soft, releasing their natural sweetness. Stir in the garlic and ginger paste, and cook for about one minute until fragrant.
- Toast and Add Spices: Add turmeric, cumin, coriander, chili powder, and garam masala (natural) to the pan. Cook the spices gently for a couple of minutes, allowing them to toast lightly and deepen their flavors.
- Incorporate Tomatoes and Sauce Elements: Pour in the chopped tomatoes and stir to combine. Add the vegetarian Worcestershire sauce (natural) and grape juice, mixing well. Simmer until the tomatoes break down and the sauce thickens.
- Add Chicken and Simmer: Add the chicken pieces to the spiced sauce, coating them thoroughly. Cover the pan and simmer on low heat until the chicken is cooked through and tender, about 20-25 minutes.
- Finish with Plant-Based Dairy and Natural Gelling Agent: Stir in the plant-based dairy and natural gelling agent to thicken and create a creamy texture. Cook for a few more minutes until the sauce coats the chicken beautifully. Adjust seasoning with salt and pepper as needed.
Notes
- Use freshly ground spices for enhanced aroma and depth.
- Take your time caramelizing onions for sweetness and richness.
- Simmer gently to allow the chicken to absorb maximum flavor and stay tender.
- Adjust the sauce thickness using the natural gelling agent to your preference.
- Allow the curry to rest off the heat for a few minutes before serving to intensify the flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 7g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg
Keywords: Chicken Curry, Indian Curry, Plant-Based Cream, Spiced Chicken, Easy Indian Dinner, Gluten Free Curry, Vegetarian Worcestershire Sauce
