The Versatile Curry, Chicken or Garbanzo
Course: UncategorizedServings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
2 lb chicken, boneless or bone-in, cut into bite-sized pieces
For Vegetarian version, use 1 can of Garbanzo beans in place of Chicken
1 large yellow onion, chopped (about 2 cups)
3–4 medium tomatoes, chopped (about 2 cups)
1 tsp grated garlic
1 tsp grated ginger
1 serrano pepper, slit or chopped
3 tsp garam masala
1 tsp Kashmiri chili powder (adjust to taste)
½ cup plain yogurt, for tenderizing the chicken
½ cup coconut milk, for extra richness and balance.
1 tsp turmeric (optional for washing chicken)
Juice of ½ lemon (optional, in place of yoghurt for vegans)
1/2 bunch cilantro chopped for garnish
2 Tbsp oil (olive oil or any neutral oil works well)
1 tsp ghee (optional)
Salt, to taste
Directions
- Wash the chicken pieces thoroughly. I like to submerge for a few min with turmeric water before the final rinse—it helps remove any lingering smells.
- Coat the chicken with yogurt and set it aside to marinate while the sauce comes together.
- For vegetarian version, no prep needed. Just toss in the Garbanzo when sauce is ready.
- In a thick-bottomed pot, sauté the chopped onions in oil until they start to brown. I like to add a teaspoon of ghee for added flavor, but that’s entirely optional.
- Stir in the whole green chili, grated ginger, and garlic and fry till they release aroma (about 1 min)
- Add the chili powder and garam masala, and fry until the spices release their aroma (about 1 min)
- Add the chopped tomatoes and cook until they soften and melt into the gravy.
- Now, add the marinated chicken pieces and salt to taste. For vegetarian version, stir in the Garbanzo.
- Stir in half the chopped cilantro, saving the rest for garnish.
- Cover and simmer on low flame until the chicken is fully cooked and the oil begins to separate—about 45 min to an hour. At this point, add coconut milk and simmer till integrated. For vegetarian version, same, simmer for about an hour till Garbanzo absorbs the flavors.
- Stir occasionally to prevent sticking at the bottom.
- Garnish with the remaining cilantro and serve warm.
Additional Notes
- For teaspoon and tablespoon measures, I used heaped (not levelled). However, if you want milder flavors, you can use levelled or less.
- Try to use fresh, organic free-range chicken for the best flavor. I prefer bone-in pieces—they release natural juices that adds flavor to the gravy. If you’re using boneless, you can stir in about ½ cup of chicken broth to mimic that flavor.
- I use coconut milk for richness as my family likes it this way, but you can easily swap it with ¼ cup of dairy cream or cashew cream. For a vegan version, coconut or cashew cream works beautifully. That said, you can skip the cream entirely and still end up with a flavorful curry sauce with just onion-tomatoes.
- You can add vegetables like spinach, potatoes or carrots to layer in extra flavor and turn this into a wholesome one-pot stew.
- You can use any brand of garam masala available in the markets, my personal choice is MTR Special Garam Masala.
- For coconut milk, I recommend Thai Kitchen Organic Coconut Milk.
- Most spices can be found at any Indian grocery store or online marketplaces such as Amazon, or Walmart.
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