Ingredients
Scale
- 1 kg Chicken
- 2 Onion
- 4 cloves Garlic
- 1 inch Ginger
- 2 Tomatoes
- 400 ml Coconut Milk
- 2 tbsp Curry Powder
- to taste Salt
- 2 tbsp Vegetable Oil
- 2 cups Basmati Rice
- 4 Naan Bread
Instructions
- Heat vegetable oil in a large pot over medium heat.
- Add the chopped onions and sauté until they are soft and translucent.
- Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add the chicken pieces to the pot and cook until they are browned on all sides.
- Stir in the chopped tomatoes and curry powder, and cook until the tomatoes are soft.
- Pour in the coconut milk and add salt to taste. Bring the mixture to a simmer.
- Cover the pot and let the curry cook for 20-25 minutes, stirring occasionally, until the chicken is cooked through.
- While the curry is cooking, prepare the basmati rice according to package instructions.
- Warm the naan bread as per the package instructions or in a skillet.
- Serve the chicken curry hot, alongside fluffy basmati rice and warm naan bread.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Fat: 25
- Carbohydrates: 60
- Protein: 30
Keywords: Chicken Curry, Basmati Rice, Naan Bread, Indian Cuisine, Comfort Food