How do you cook boneless chicken curry in oil?

Boneless Chicken Curry in Oil - A Simple Recipe

This recipe uses oil for a rich and flavorful curry. It's adaptable, so feel free to adjust spices and ingredients based on your taste.

Ingredients:

* 1 lb boneless, skinless chicken thighs or breasts, cut into 1-inch pieces

* 1 tbsp oil (vegetable, canola, or coconut oil work well)

* 1 medium onion, chopped

* 2 cloves garlic, minced

* 1 inch ginger, minced

* 1 tsp ground cumin

* 1 tsp ground coriander

* 1/2 tsp turmeric powder

* 1/4 tsp chili powder (adjust to your spice preference)

* 1 (14.5 oz) can diced tomatoes, undrained

* 1 cup chicken broth

* 1/2 cup heavy cream or coconut milk (optional)

* Salt and pepper to taste

* Fresh cilantro, chopped (for garnish)

* Basmati rice, naan bread, or other desired accompaniments

Instructions:

1. Marinate the Chicken: In a bowl, combine the chicken with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp turmeric powder. Mix well and let it marinate for at least 30 minutes.

2. Sauté the Aromatics: Heat the oil in a large skillet or pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and ginger and cook for another minute, until fragrant.

3. Add the Spices: Stir in the cumin, coriander, turmeric, and chili powder. Cook for 1 minute, stirring constantly, until the spices release their aroma.

4. Brown the Chicken: Add the marinated chicken to the skillet and cook, stirring occasionally, until browned on all sides.

5. Add the Liquids: Pour in the diced tomatoes and chicken broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the chicken is cooked through.

6. Add the Cream: If using, stir in the heavy cream or coconut milk and cook for an additional 5 minutes.

7. Season and Serve: Season with salt and pepper to taste. Garnish with fresh cilantro and serve with rice, naan, or your preferred sides.

Tips:

* Spice Level: Adjust the chili powder to your desired spice level.

* Other Protein: You can substitute chicken with lamb, beef, or vegetables.

* Flavor Variations: Add other spices like garam masala, cardamom, or cloves for additional depth of flavor.

* Thickening: If you prefer a thicker curry, add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) towards the end of cooking.

Enjoy your homemade chicken curry!