Free recipe
Chicken Curry with Naan
Built around chicken and onions -- the method starts by heating the oil in a large pan over medium heat.
This Indian chicken curry with naan builds its flavor from chicken, onions and garlic and 1-inch ginger, and comes together in about 45 minutes with medium-level technique. The method starts by heating the oil in a large pan over medium heat.
A 45-minute cook time that's mostly hands-off simmering or roasting.
A few technique steps to focus on, but nothing that needs special equipment.
Built around chicken, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 1 lb (450 g) boneless chicken, cubed
- 2 onions, finely chopped
- 3 cloves garlic and 1-inch ginger, minced
- 1 can (14 oz) crushed tomatoes
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric
- 1 tsp garam masala
- 1/2 tsp chili powder
- 3 tbsp oil, 1/2 cup water, cilantro
- 4 naan breads, salt
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Heat the oil in a large pan over medium heat and cook the onions 8-10 minutes until soft and golden - this base is the heart of the curry, so take your time.
Add the garlic and ginger and cook 1 minute until fragrant.
Stir in the cumin, coriander, turmeric, and chili powder and cook 30 seconds to wake up the spices.
Add the crushed tomatoes and cook 5-6 minutes until the sauce darkens and the oil starts to separate at the edges.
Add the chicken and 1/2 cup water, season with 1 teaspoon salt, and simmer 15-18 minutes until the chicken is cooked and the sauce is thick.
Stir in the garam masala and cook 2 minutes more.
Warm the naan in a dry pan or under the grill a few seconds per side until soft and puffed.
Scatter the curry with cilantro and serve with the warm naan for scooping.
The step worth not rushing: Heat the oil in a large pan over medium heat and cook the onions 8-10 minutes until soft and golden - this base is the heart of the curry, so take your time.
