Seven Ingredient Chicken Curry
It is rare that I stick to meal planning for more than a week, but so far week 2 and I am still in the game. I even created this seven-ingredient chicken curry, with the holy trinity of aromatics that I made. Well, actually all the garlic was used up, making a gorgeous garlicky pasta. So, this curry had onions and ginger.
There are seven ingredients to this flavorful curry. My hack for this week is that it gets converted into something different mid-week. Counting the cilantro, I use to garnish; we are talking 9 ingredients. Totally keeping you in control of that weekday dinner.
More about this Seven Ingredient Chicken Curry
I have learned to make this a complete meal, with this push and cook cashew lime rice, that is done along with the chicken curry using a PIP method. So seriously, there are no excuses for take out anymore.
I really do not want this weekend to end, but, then again I do. I need to get to Wednesday, and see if Week 13, 2019 is truly the turning point week for the year.
So, here are some meal planning thoughts –
Monday – Start with my black bean makhani, it is comforting and easy to make. Bonus, I use the leftovers for the base of a killer 7-layer dip. Everyone wonders about this one.
Tuesday – Make a batch of this chicken curry, you can make a double batch and do my Friday makeover.
Wednesday – Make a springlike pasta, it always works
Thursday – Try some salmon, this maple soy salmon is as good as any other
Friday – Makeover the chicken curry with some mint and coconut, as simple as that.
Mom’s Simple Meal Inspiration
At the risk of falling from the pedestal, let me tell you that this chicken curry is not as revolutionary as it sounds. My mother makes simple dishes like this all the time. Especially in her days of being a weeknight warrior. Light and flavorful, brimming with a few key ingredients it is what Indian home cooking is really about. This recipe is great either on a stove top or in the instant pot. Depending on my mood, I do either way. It is perfect, for these coolish evenings. A note on the garam masala, do try to make a batch, it is well worth the effort.
Dear all, think of me this weekend. I could use some good wishes and good luck. I am also, so very ready for spring. Did I tell you, I work up early this morning to listen to the birds chirping?
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
A simple and easy chicken curry with a few essential ingredients.
Ingredients
- 4 tablespoons oil
- 1/2 cup minced onions (about 1 medium sized red onion)
- 2 tablespoons minced ginger
- 1 and 1/2 pounds boneless, skinless chicken thighs cut into 2-inch pieces
- 1 teaspoon turmeric
- 1 teaspoon salt or to taste
- 6 diced tomatoes or 1 16 oz can of tomatoes
- 1 tablespoon finely chopped green chillies (about 4 to 5)
- 1 tablespoon fresh garam masala
- Chopped cilantro (optional)
Instructions
- Turn the instant pot onto saute mode and add in the oil and heat for 3 minutes.
- Add in the onion and ginger and saute for about 3 minutes. Add in the chicken and mix well to coat. Stir in the turmeric
- Turn off the saute mode.
- Add in the salt, tomatoes, green chillies and garam masala. Stir well, cover and set the instant pot on 3 minutes pressure. Allow a natural release.
- Stir well. Garnish with cilantro and a few grinds of fresh black pepper if using. Try cooking this with rice using a PIP method, the timing is just perfect.
- For the stove top
- Saute and cook as directed for about 6 to 7 minutes. Add in the tomatoes and bring to a simmer. Add in the salt, tomatoes, green chillies and garam masala. Cover and cook for 20 minutes. Serve garnished with cilantro and black pepper if desired.
Notes
To keep this recipe vegan, cook the sauce as described. When done, add in cubed tofu and 1/2 cup green peas and cook through. Garnish as serve as described.