Meal Prep · Indian
Chicken Curry (Boneless)
A comforting and flavorful Indian classic featuring tender boneless chicken in a rich, aromatic gravy.
Ingredients
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Step-by-step- In a bowl, combine chicken pieces with yogurt (if using), 1 tsp ginger-garlic paste, 1/2 tsp turmeric, 1/2 tsp red chili powder, and salt. Mix well and let marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
- Heat oil or ghee in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until golden brown and caramelized, about 8-10 minutes.
- Add the remaining ginger-garlic paste and cook for another minute until fragrant.
- Stir in the remaining turmeric powder, coriander powder, cumin powder, and red chili powder. Cook for 1-2 minutes, stirring constantly, until the spices are aromatic.
- Add the pureed or chopped tomatoes and cook, stirring occasionally, until the oil separates from the masala, about 5-7 minutes.
- Add the marinated chicken to the pot. Cook, stirring frequently, until the chicken is lightly browned on all sides, about 5-7 minutes.
- Pour in the water or chicken broth, bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the chicken is tender and cooked through.
- Stir in the garam masala and cook for an additional 2 minutes. Check for salt and adjust if needed.
- Garnish with fresh cilantro and serve hot with rice, naan, or roti.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 35 g |
| Fat | 20 g |
| Carbohydrates | 15 g |
| Fiber | 3 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover chicken curry in an airtight container in the refrigerator. Ensure it cools completely before storing.
Freezer Up to 3 months
Transfer cooled curry to freezer-safe containers or bags, leaving some headspace. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium-low heat, stirring occasionally, until hot. Add a splash of water or broth if it’s too thick. Alternatively, microwave in short intervals, stirring between, until piping hot.
Chef’s Corner
- Marinating the chicken, even for a short time, significantly enhances flavor and tenderness. For best results, marinate for 30 minutes to an hour.
- Don’t rush the onion caramelization; it’s key to developing a deep, rich flavor base for your curry.
- Adjust the amount of red chili powder to your preferred spice level. For a milder curry, you can also use Kashmiri red chili powder for color without excessive heat.
