Four Seasons Chicken Curry Recipe

Four Seasons Chicken Curry is a flavorful and aromatic dish that combines tender chicken with a blend of spices and herbs. This curry is rich and creamy, with a perfect balance of heat and sweetness. The chicken is cooked until tender and infused with the flavors of the spices, creating a delicious and satisfying meal. Serve this curry with steamed rice or naan bread for a complete and satisfying meal.

4.1
28 Rating -
Rate
Non Vegdiet
1hr 5minstotal
15minsPrep
50minsCook
1hr 5m.total
15m.Prep
50m.Cook
Four Seasons Chicken Curry
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Ingredients for Four Seasons Chicken Curry Recipe

  • 62.50 gram Chicken, Cut Into Pieces
  • 1/4 Onions, Finely Chopped
  • 1/4 Tomatoes, Pureed
  • 1/4 tablespoon Oil
  • 1/4 tablespoon Ginger Garlic Paste
  • 0.13 cup Coconut Milk
  • 0.13 teaspoon Turmeric Powder
  • 0.13 teaspoon Cumin Powder
  • 0.13 teaspoon Coriander Powder
  • 0.13 teaspoon Red Chili Powder
  • 0.13 teaspoon Garam Masala
  • As required Salt To Taste
  • as per your need Fresh Cilantro For Garnish

Directions: Four Seasons Chicken Curry Recipe

Cooking Directions

  • STEP 1.In a large pan, heat oil and sauté onions until golden brown.
  • STEP 2.Add ginger-garlic paste and cook until fragrant.
  • STEP 3.Add chicken pieces and cook until browned on all sides.
  • STEP 4.Add tomatoes, spices, and salt. Cook until tomatoes are soft and mushy.
  • STEP 5.Add coconut milk and simmer for 15-20 minutes until the chicken is cooked through and the flavors are well blended.
  • STEP 6.Garnish with fresh cilantro and serve hot with rice or naan bread.

Cooking Tips

  • Marinating the chicken in yogurt and spices for a few hours before cooking will enhance the flavor and tenderness.
  • Adjust the amount of spices according to your taste preferences.
  • For a spicier curry, add chopped green chilies or red chili powder.
  • You can add vegetables like potatoes, carrots, or peas to make it a more wholesome meal.

Storage and Serving

  • Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the curry on the stovetop or in the microwave until heated through.
  • Serve the curry with freshly cooked rice or naan bread for a delicious meal.
Nutrition
value
285
calories per serving
17 g Fat26 g Protein8 g Carbs6 g FiberOther

Current Totals

  • Fat
    17g
  • Protein
    26g
  • Carbs
    8g
  • Fiber
    6g

MacroNutrients

  • Carbs
    8g
  • Protein
    26g
  • Fiber
    6g

Fats

  • Fat
    17g

Vitamins & Minerals

  • Calcium
    99mg
  • Iron
    3mg
  • Vitamin A
    235mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    9mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    28mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    7mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    76mg
  • Manganese
    6mg
  • Phosphorus
    225mg
  • Selenium
    23mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp