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Traditional Chicken Curry
Traditional Chicken Curry
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Spicy Punjabi chicken and potato curry in a flavorful tomato stew, customizable to spice preferences.
Ingredients:
  • 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
  • 1 tablespoon fresh lemon juice
  • salt and pepper to taste
  • 3 tablespoons olive oil
  • 1 teaspoon cumin seed
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon minced fresh ginger
  • 1 (8 ounce) can peeled, chopped tomatoes
  • 1 teaspoon chili powder
  • 0.5 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 0.5 teaspoon ground cumin
  • 1 pinch ground coriander
  • 0.5 teaspoon paprika
  • 3 tablespoons plain yogurt
  • 2 medium potatoes, peeled and cut into 1 inch cubes
  • 1.5 cups water
  • 1 (5.5 ounce) can tomato juice
  • fresh chopped cilantro, for garnish
Instructions:
  • Combine the chicken pieces in a large bowl with zesty lemon juice, salt, and pepper for a flavorful coat. Let it sit for a moment.
  • In a large, heavy saucepan over medium heat, heat oil. Add cumin seed and toast for 1 minute. Stir in onion, garlic, and ginger until onion is tender. Mix in tomatoes, chili powder, turmeric, garam masala, ground cumin, coriander, and paprika. Cook and stir for 2 minutes.
  • Blend yogurt into the saucepan until smooth. Incorporate chicken pieces and potatoes. Stir in water and tomato juice. Reduce heat to medium-low, cover, and simmer for about 40 minutes. Season to taste and top with fresh cilantro before serving.

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