Meal Prep · Indian
Chicken Curry Masala
A rich, aromatic, and comforting Indian classic bursting with flavor.
Ingredients
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Step-by-step- Marinate chicken: In a bowl, combine chicken pieces with 1 tbsp ginger-garlic paste, 1/2 tsp turmeric, 1/2 tsp red chili powder, and yogurt (if using). Let it sit for at least 15 minutes, or up to an hour in the refrigerator.
- Sauté whole spices: Heat oil or ghee in a large pot or Dutch oven over medium heat. Add cumin seeds, bay leaf, cinnamon stick, and cardamom pods. Sauté until fragrant, about 30 seconds.
- Cook aromatics: Add the chopped onion and cook until golden brown, about 8-10 minutes, stirring occasionally. Add remaining ginger-garlic paste and green chilies (if using), and cook for another 2 minutes until aromatic.
- Add ground spices and tomatoes: Stir in turmeric powder, coriander powder, and remaining red chili powder. Cook for 30 seconds, then add the tomato puree or diced tomatoes. Cook, stirring occasionally, until the oil separates from the masala, about 5-7 minutes.
- Simmer chicken: Add the marinated chicken to the pot and stir to coat well with the masala. Cook for 5-7 minutes until the chicken is seared on all sides.
- Finish cooking: Pour in 1/2 cup water or chicken broth, bring to a gentle simmer. Cover and cook on low heat for 15-20 minutes, or until the chicken is tender and cooked through. Stir occasionally to prevent sticking.
- Season and garnish: Stir in garam masala and salt to taste. Garnish generously with fresh chopped cilantro before serving with rice or naan.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 35 g |
| Fat | 20 g |
| Carbohydrates | 15 g |
| Fiber | 4 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled curry in an airtight container. Ensure it’s fully cooled before refrigerating to prevent condensation and spoilage.
Freezer Up to 3 months
Transfer cooled curry to freezer-safe containers or heavy-duty freezer bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat gently on the stovetop over low heat, adding a splash of water or broth if needed to restore consistency, or in the microwave until thoroughly hot. Stir frequently to ensure even heating.
Chef’s Corner
- For a deeper, richer flavor, marinate the chicken for at least 30 minutes, or even overnight in the refrigerator.
- Adjust the spice levels (red chili powder and green chilies) to your personal preference. For a milder curry, reduce the chilies; for more heat, add an extra one.
- Ensure the onions are deeply caramelized to a rich golden-brown color; this step is crucial for developing the foundational sweetness and depth of flavor in the curry.
