Prepare to embark on a culinary journey that will transport your taste buds straight to the vibrant streets of Mumbai! This Bombay Cafe Chicken Curry is not just a recipe; it's a sensory experience that promises to revolutionize your home cooking. Imagine tender chicken pieces bathed in a rich, aromatic sauce that combines the warmth of traditional Indian spices with the creamy luxury of coconut milk. Whether you're a seasoned chef or a curious home cook, this recipe will make you feel like a master of Indian cuisine in just one hour!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1.5 lbs chicken, cut into pieces
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 2 tablespoons ginger-garlic paste
- 1 tablespoon curry powder
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 cup coconut milk
- Salt to taste
- 2 tablespoons oil
Instructions
- Prepare all ingredients by washing the chicken pieces thoroughly and patting them dry with paper towels.
- Heat oil in a large heavy-bottomed pan or Dutch oven over medium-high heat. Add cumin seeds and let them sizzle for 30 seconds until they become fragrant.
- Add finely chopped onions and sauté until they turn golden brown and translucent, approximately 5-7 minutes, stirring occasionally to prevent burning.
- Incorporate ginger-garlic paste and cook for an additional 2 minutes, stirring continuously to release the aromatic flavors.
- Add curry powder, turmeric powder, and salt. Stir well to combine and coat the onions with the spices, cooking for another minute.
- Add chopped tomatoes and cook until they break down and form a thick, slightly mushy consistency, about 4-5 minutes.
- Introduce chicken pieces to the pan, stirring to coat them completely with the spice mixture. Cook for 5-6 minutes, allowing the chicken to seal and start browning.
- Pour in coconut milk, reduce heat to low-medium, and cover the pan. Simmer for 25-30 minutes, stirring occasionally to prevent sticking.
- Check chicken for doneness by ensuring it's cooked through and the internal temperature reaches 165°F (74°C).
- Adjust seasoning with additional salt if needed and let the curry rest for 5 minutes before serving.
- Garnish with fresh cilantro leaves and serve hot with steamed basmati rice or naan bread.
Tips
- Spice Selection: Use fresh, high-quality curry powder and whole cumin seeds for the most authentic flavor profile.
- Chicken Prep: Pat the chicken pieces completely dry before cooking to ensure perfect browning and seal in the juices.
- Sauté Technique: Take your time caramelizing the onions – this builds a deep flavor foundation for your curry.
- Coconut Milk Magic: Use full-fat coconut milk for a richer, more luxurious sauce texture.
- Temperature Control: Maintain a gentle simmer to keep the chicken tender and prevent the sauce from burning.
- Doneness Check: Always use a meat thermometer to ensure the chicken reaches 165°F (74°C) for food safety.
- Resting Period: Allow the curry to rest for 5 minutes after cooking to let the flavors meld together perfectly.Pro Tip: For an extra flavor boost, toast your whole spices before grinding them, or add a splash of fresh lemon juice just before serving to brighten the entire dish!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 35g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 110mg
