Recipe of Chicken Curry

🍛 Chicken Curry Recipe using Appan Chicken Curry Masala

🕒 Prep Time: 15 mins

🍳 Cook Time: 35–40 mins

🍽 Serves: 4

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🧂 Ingredients

• 500g chicken (bone-in or boneless, cut into pieces)
• 2 tbsp oil or ghee
• 2 medium onions (finely chopped)
• 2 medium tomatoes (chopped or pureed)
• 1 tbsp ginger-garlic paste
• 2–3 green chilies (optional, slit)
• Salt to taste
• 1 tsp turmeric powder
• 1 ½ tbsp Appan Kitchen Chicken Curry Masala
• ¼ cup yogurt or 2 tbsp cream (optional, for richness)
• Fresh coriander leaves (chopped, for garnish)
• Water (as needed for gravy consistency)

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👨‍🍳 Instructions

1. Sauté Onions and Masala

• Heat oil or ghee in a pan.
• Add chopped onions and sauté until golden brown.
• Add ginger-garlic paste and green chilies; sauté for 1–2 minutes until the raw smell goes away.

2. Add Tomatoes and Spices

• Add tomatoes and cook until soft and oil starts to separate.
• Add turmeric and Appan Chicken Curry Masala. Cook the masala mixture for 2–3 minutes on low flame, stirring well.

3. Add Chicken

• Add chicken pieces and stir well to coat with the masala.
• Cook for 5–6 minutes until the chicken changes color and starts to release juices.

4. Add Yogurt or Cream (Optional)

• Mix in yogurt or cream for a richer, smoother curry.
• Stir continuously to avoid curdling.

5. Simmer the Curry

• Add 1 to 1.5 cups water depending on how thick you want the curry.
• Cover and cook on medium-low heat for 20–25 minutes until the chicken is fully cooked and tender.
• Taste and adjust salt or spice if needed.

6. Finish and Garnish

• Once the curry is done, let it simmer uncovered for a few minutes for the flavors to deepen.
• Garnish with chopped coriander leaves and a squeeze of lemon juice if desired.

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🍽️ Serve With

Serve hot with steamed rice, jeera rice, roti, or naan. Pair it with a simple salad or raita for a complete meal