Chicken curry in sautéed vegetables
Chicken dishes are popular in my house these days. My son has recently taken a liking to chicken just as his doctor advised us to give him more chicken and fish since he’s fallen off on the weight percentile charts. We started off with chicken nuggets but there was swift rejection. Having seen that, we didn’t have any expectations with curried chicken, but to our surprise he took to spicy chicken dishes. Such a relief that I don’t need to cook separately for him. I’ve been experimenting with chicken dishes that are flavorful and ingredient-rich.
This is a dish that I came up with recently. Being someone who loves Indian and Chinese food, this was my way of blending them. I initially thought of making it creamy like the typical chicken tikka masala or butter chicken and I even had fresh cream ready, but I eventually decided against it and went with a tangy profile instead. If you’re like me and likes Indo-Chinese food, then this is a dish worth trying. This goes well with plain white rice or fried rice.
For all the chicken tikka masala lovers, feel free to add some fresh cream to this and I’m sure you’ll love this just like how you love your tikka masala.
More about the dish…
I toned the heat level down to a medium spicy level. If you like to amp up the spice level, you can up the quantity of red chili powder or green chilies. Remember, if you inadvertently end up making the dish overly spicy, you can turn down the heat by adding fresh cream.
Also, don’t be alarmed by the number of ingredients as it’s mostly repetitions in different sections. I remember my friends saying that my chicken tikka masala recipe has too many ingredients only to realize later that most of them are repetitions. This recipe is broken into three sections, I recommend prepping the ingredients for each part and keeping them separated per the list to make it easy while preparing the dish.
Marinate the chicken in a bowl with the ingredients listed under the marinade and keep aside.
Let's make the Gravy: Heat oil in a pan and add cinnamon stick, cardamoms, cloves, cumin seeds, fenugreek seeds. Let them sizzle
Add chopped ginger and garlic and fry them till the raw smell of ginger & garlic goes away.
Add onions and sauté till it is nice and brown.
Add turmeric powder, paprika/red chili powder, coriander powder and sauté for a few seconds.
Add the tomatoes and sauté again till they are soft.
Next, add water and bring to a boil.
Add the marinated chicken and let it cook with the lid on, on a medium-low flame until done.
While the chicken is cooking, we can make the sautéed vegetables: In another pan, heat oil, add ginger, garlic and green chilies and sauté the mix for a minute.
Add spinach and cook for another minute.
Add the diced onions and bell peppers (capsicum) and sauté for a minute.
Add black pepper powder, soy sauce and tomato ketchup and mix well.
Add the sautéed vegetables to the chicken curry and mix well. Cover and cook for two minutes.
Thank you for trying this with me!
I’d love to see it on Instagram! Just use the hashtag #ttwmblog and I’ll be sure to find it.
Ingredients
Directions
Marinate the chicken in a bowl with the ingredients listed under the marinade and keep aside.
Let's make the Gravy: Heat oil in a pan and add cinnamon stick, cardamoms, cloves, cumin seeds, fenugreek seeds. Let them sizzle
Add chopped ginger and garlic and fry them till the raw smell of ginger & garlic goes away.
Add onions and sauté till it is nice and brown.
Add turmeric powder, paprika/red chili powder, coriander powder and sauté for a few seconds.
Add the tomatoes and sauté again till they are soft.
Next, add water and bring to a boil.
Add the marinated chicken and let it cook with the lid on, on a medium-low flame until done.
While the chicken is cooking, we can make the sautéed vegetables: In another pan, heat oil, add ginger, garlic and green chilies and sauté the mix for a minute.
Add spinach and cook for another minute.
Add the diced onions and bell peppers (capsicum) and sauté for a minute.
Add black pepper powder, soy sauce and tomato ketchup and mix well.
Add the sautéed vegetables to the chicken curry and mix well. Cover and cook for two minutes.