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Meal Prep - Chicken Curry
- Chicken Breast - 450 g Onion - 200 g Tomato - 300g Curd - 40 g Oil -30 g Ginger garlic paste - 1 tsp Green chilli - 2
- Spices ( whole) : Black cardamom -1 Green cardamoms -2 Cloves 3 Black pepper 5 Bay leaves - 3 ( small) Cinnamon ~ 1 inch Cumin seeds - 1 tsp Garam masala -1.5 tsp
- Spices ( powdered) Turmeric - 1.5 Tsp Black pepper - 1/4 tsp Coriander - 1.5 Tsp Asafoetida- 1/8 tsp Salt as per taste
Marinate chicken with salt, black pepper, turmeric and curd. Refrigerate it overnight
In a pan heat oil and add all the whole spices to it. Cook it for a min and add finely chopped onions. When onions becomes translucent, add ginger garlic paste to it. Cook everything together until raw smell from ginger garlic paste is gone. Add turmeric and salt to it. Mix it well and cook it for 40-60 sec on low heat . Add coriander powder and add green chillies ( powdered red chilli can also be added at this step). Mix well and cook it for another 40-60 sec at low heat . At coarsely pureed tomato and cook it for 5-6 min (with a lid on)until tomatoes are completely cooked. Add marinated chicken to it and cook for everything together for 10-12 min at low-medium flame until chicken is properly cooked.