This Chicken Curry is a quick and straightforward recipe that’s ideal for Iftar. Using basic ingredients and minimal prep time, it brings together tender chicken with a blend of spices for a savory, flavorful curry. It pairs well with naan, rice, or paratha, making it a great addition to any Iftar meal.
Chicken Curry for Iftari
Ingredients
For the Masala Paste
For the Curry
Instructions
Prepare the Masala Paste
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In a blender, combine the chopped onion, garlic, ginger, and green chilies. Blend into a smooth paste, adding a little water if necessary.
Cook the Easy Chicken Curry
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In a large pan or pot, heat the oil over medium heat. Add the masala paste and sauté for 5-7 minutes until the raw smell disappears and the paste turns golden.
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Add the chopped tomato and cook until it softens and integrates with the masala.
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Add cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Stir well and cook for another 2-3 minutes until the spices are well combined.
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Add the chicken pieces, stirring to coat them with the masala. Cook for about 10 minutes, until the chicken is browned.
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Add a little water to create a gravy, cover, and cook for an additional 10 minutes or until the chicken is tender and cooked through.
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Garnish with fresh coriander leaves.
Serving Suggestions
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Serve hot with naan, paratha, or steamed rice.
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Add a simple cucumber and tomato salad on the side for a refreshing element.
Note
- Adjust the number of green chilies and red chili powder based on your preference.
- If fresh tomatoes are unavailable, you can use 2 tablespoons of canned tomato puree as a substitute.
- For a richer flavor, add a few tablespoons of yogurt or coconut milk during the last 5 minutes of cooking.
- Leftovers can be stored in the refrigerator for 1-2 days. Reheat gently on the stovetop or microwave before serving.