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Manoj Kumar chevvuri

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October 24, 2024

Homemade Chicken Curry

From the kitchen of CrossFit Spring Hill member, Manoj Kumar Chevvuri

Discover a delicious and easy-to-make healthy homemade chicken curry recipe packed with flavor, protein, and nutritious ingredients. Perfect for meal prep and family dinners, this recipe offers a wholesome alternative to takeout, keeping your health goals on track. Customizable for any diet!

Ingredients:

  • curry leaves (1 whole strand)
  • 1 1/2 medium onions diced
  • 1 or 2 thai green chillies (slit vertically)
  • boneless chicken cubed (thighs or breast) - 1 to 1.5 lbs
  • crushed ginger cubes - 4 (defrost them aside while prepping)
  • crushed garlic cubes - 4 (defrost them aside while prepping)
  • Kashmiri red chilli powder -1 Tsp (substitute with cayenne pepper or smoked paprika or a blend of both)
  • cumin powder- 1Tsp
  • coriander powder - 1Tsp
  • Garam Masala - 1 tsp (curry powder and garam masala are different things)
  • unsweetened coconut milk -1/2 cup
  • Plain yoghurt - 1/4th cup
  • cilantro chopped for garnish
  • bayleaves -2
  • cinnamon - 1/2 inch of stick
  • turmeric - 1/2 tsp

Marinade:

  1. Add chicken, salt, turmeric, 2 cubes of ginger paste and 2 cubes of garlic paste into a bowl and mix everything.
  2. The final marinade should look like a runny mac n cheese. If you’re using greek yoghurt instead of indian yoghurt, then add 2 to 4 Tbsp of water to make it little bit less dry.

Cooking Process:

  1. Add 1.5 Table spoons of oil into a sauce pan or Dutch oven with a lid
  2. Fry bay leaves, cinnamon, half of the curry leaves, onion, green chillies for 5 to 8 mins with lid on and stirring often until the onions are are soft on medium heat.
  3. Add the rest of ginger, garlic cubes a little bit of salt and cook for another 3 to 5 mins until it doesn’t smell like raw garlic.
  4. Add cumin, coriander, garam masala, chilli powder and toast them for 10 seconds or until well mixed with onions.
  5. Add the marinated chicken in and keep stirring it every 30 seconds for 5 mins on medium high heat.
  6. Keep the lid on and cook for another 5 mins and keep stirring often
  7. Add the coconut milk and a bit of water along with rest of the curry leaves
  8. Check the salt and spice levels and add more coconut milk if it’s too spicy, add water if you want to dilute.
  9. Let it simmer for few mins and mix in the cilantro and voila!!!!

Tips:

  1. You can add green peppers or green beans once chicken is half cooked if you want to add more greens.
  2. Trick is having the marinade not too runny or not too dry.
  3. Add a mix of coconut milk and water in equal parts to emulsify better.
  4. Both target and Traders joe’s has frozen ginger and garlic cubes in freezer sections
  5. Curry leaves, garam masala and the rest of the spices could be brought from ”India Bazaar” in Franklin.
  6. Curry leaves and green chillies are optional but I would really recommend at least curry leaves.

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