Description
Chicken Curry Indian is a rich and aromatic dish bursting with warm spices and creamy plant-based textures. This recipe offers an authentic and approachable flavor profile using simple ingredients, perfect for quick weeknight dinners or special gatherings. Creamy, customizable, and fragrant, it brings a taste of vibrant Indian cuisine to your home kitchen.
Ingredients
Scale
Chicken and Vegetables
- 1.5 lbs chicken thighs, bone-in or boneless, skinless, cut into pieces
- 2 medium onions, finely chopped
- 3 tbsp garlic and ginger paste (natural)
- 3 medium tomatoes, chopped
Spices and Seasonings
- 1 tsp ground turmeric
- 2 tsp coriander powder
- 1 tsp cumin seeds
- 1 tsp chili powder (natural), adjust to taste
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 2 tbsp grape juice (natural)
Creamy Elements
- 1/2 cup plant-based yogurt
- 1/3 cup plant-based cream
- 1 tsp natural gelling agent
Garnish
- Fresh cilantro, chopped
Instructions
- Sauté the Aromatics: Heat a splash of oil in a pan over medium heat. Add cumin seeds and let them sizzle until fragrant. Add the finely chopped onions and cook until golden brown, stirring occasionally to develop sweetness without burning.
- Add Garlic, Ginger, and Spices: Stir in the garlic and ginger paste and cook for about 2 minutes until aromatic. Sprinkle turmeric, coriander powder, and chili powder, stirring to gently toast the spices and release their flavors.
- Incorporate Tomatoes and Sauces: Add the chopped tomatoes and cook until they soften and break down into a thick sauce. Mix in vegetarian Worcestershire sauce and grape juice, stirring thoroughly to deepen the flavor.
- Cook the Chicken: Add the chicken pieces, coating them completely with the spice mixture. Cook until the chicken turns opaque and begins to brown slightly on all sides, locking in the juices for tender and flavorful meat.
- Simmer with Creamy Elements: Reduce heat and stir in plant-based yogurt and plant-based cream to create a silky sauce. Sprinkle in the natural gelling agent and let the curry simmer gently for 15-20 minutes, allowing all flavors to meld together beautifully and the sauce to thicken.
- Finish and Garnish: When the chicken is tender and the sauce reaches your preferred consistency, remove from heat. Garnish generously with fresh chopped cilantro before serving.
Notes
- Use freshly ground spices for more vibrant and layered flavor.
- Simmer the curry slowly on low heat for the chicken to fully absorb the spices.
- Adjust plant-based cream and yogurt quantities to suit your desired richness.
- Add grape juice gradually to balance sweetness without overpowering.
- Allow the curry to rest off heat for 10 minutes to let the flavors mature.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg
Keywords: Chicken curry, Indian chicken curry, plant-based cream curry, spicy chicken curry, gluten free curry
