Home » Lunch & Dinner » Chicken Curry Bombay Cafe

Chicken Curry Bombay Cafe

Chicken Curry Bombay Cafe

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. 1.5 lbs chicken, cut into pieces
  2. 1 onion, finely chopped
  3. 2 tomatoes, chopped
  4. 2 tablespoons ginger-garlic paste
  5. 1 tablespoon curry powder
  6. 1 teaspoon cumin seeds
  7. 1 teaspoon turmeric powder
  8. 1 cup coconut milk
  9. Salt to taste
  10. 2 tablespoons oil

Instructions

  1. Prepare all ingredients by washing the chicken pieces thoroughly and patting them dry with paper towels.
  2. 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.
  3. Add finely chopped onions and sauté until they turn golden brown and translucent, approximately 5-7 minutes, stirring occasionally to prevent burning.
  4. Incorporate ginger-garlic paste and cook for an additional 2 minutes, stirring continuously to release the aromatic flavors.
  5. Add curry powder, turmeric powder, and salt. Stir well to combine and coat the onions with the spices, cooking for another minute.
  6. Add chopped tomatoes and cook until they break down and form a thick, slightly mushy consistency, about 4-5 minutes.
  7. 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.
  8. Pour in coconut milk, reduce heat to low-medium, and cover the pan. Simmer for 25-30 minutes, stirring occasionally to prevent sticking.
  9. Check chicken for doneness by ensuring it's cooked through and the internal temperature reaches 165°F (74°C).
  10. Adjust seasoning with additional salt if needed and let the curry rest for 5 minutes before serving.
  11. Garnish with fresh cilantro leaves and serve hot with steamed basmati rice or naan bread.

Tips

  1. Spice Selection: Use fresh, high-quality curry powder and whole cumin seeds for the most authentic flavor profile.
  2. Chicken Prep: Pat the chicken pieces completely dry before cooking to ensure perfect browning and seal in the juices.
  3. Sauté Technique: Take your time caramelizing the onions – this builds a deep flavor foundation for your curry.
  4. Coconut Milk Magic: Use full-fat coconut milk for a richer, more luxurious sauce texture.
  5. Temperature Control: Maintain a gentle simmer to keep the chicken tender and prevent the sauce from burning.
  6. Doneness Check: Always use a meat thermometer to ensure the chicken reaches 165°F (74°C) for food safety.
  7. 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

Pin Recipe Share Email

Share this:

Leave a Comment