Tangy Chicken Curry Recipe

Tangy Chicken Curry is a flavorful and aromatic Indian dish made with tender chicken pieces cooked in a tangy tomato-based curry sauce. The combination of spices like cumin, coriander, turmeric, and garam masala gives this curry a rich and complex flavor. The tanginess from the tomatoes and the hint of heat from the chili peppers make this dish a perfect balance of flavors. Serve this delicious curry with steamed rice or naan bread for a satisfying meal.

3.9
26 Rating -
Rate
Non Vegdiet
15minstotal
15m.total
Tangy Chicken Curry
plan
Bookmark

ingredients serve

Ingredients for Tangy Chicken Curry Recipe

  • 125 gram Chicken Pieces
  • 1/2 tablespoon Oil
  • 1/4 Onion, Finely Chopped
  • 1/4 tablespoon Ginger Paste
  • 1/4 tablespoon Garlic Paste
  • 1/2 Green Chili Peppers, Slit
  • 1/4 teaspoon Cumin Powder
  • 1/4 teaspoon Coriander Powder
  • 0.13 teaspoon Turmeric Powder
  • 0.13 teaspoon Garam Masala
  • 1/4 cup Tomato Puree
  • As required Salt To Taste
  • as needed Fresh Cilantro, For Garnish

Directions: Tangy Chicken Curry Recipe

Cooking Directions

  • STEP 1.Heat oil in a large pan and sauté onions until golden brown.
  • STEP 2.Add ginger, garlic, and green chili peppers and cook for a minute.
  • STEP 3.Add the chicken pieces and cook until they are browned on all sides.
  • STEP 4.Add the spices - cumin, coriander, turmeric, and garam masala - and cook for a minute.
  • STEP 5.Pour in the tomato puree 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 make it more tender and flavorful.
  • Adjust the amount of green chili peppers according to your spice preference.
  • For a creamier curry, you can add a splash of coconut milk or heavy cream at the end.

Storage and Serving

  • Leftover Tangy Chicken Curry can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the curry in a pan over low heat, adding a splash of water if needed to prevent it from drying out.
  • Serve the curry with steamed rice, naan bread, or roti for a complete meal.
Nutrition
value
382
calories per serving
29 g Fat25 g Protein4 g Carbs2 g FiberOther

Current Totals

  • Fat
    29g
  • Protein
    25g
  • Carbs
    4g
  • Fiber
    2g

MacroNutrients

  • Carbs
    4g
  • Protein
    25g
  • Fiber
    2g

Fats

  • Fat
    29g

Vitamins & Minerals

  • Calcium
    35mg
  • Iron
    3mg
  • Vitamin A
    255mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    7mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    29mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    10mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    76mg
  • Manganese
    < 1mg
  • Phosphorus
    296mg
  • Selenium
    26mcg
  • Zinc
    3mg
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
show more
Recipe By Slurrp