Sweet caramelized onion is blended into a puree and then marinated with chicken pieces. It is then slow cooked with few other spices. It’s a spiced chicken curry with the sweet note from the caramelized onion. A treat when paired with Naan. This Caramelized Onion Chicken Curry could be your perfect weekend meal.
I have not been cooking much since last Thursday. It’s been a busy festive week!
Durga Puja Celebration was going on in full swing and that also included a lot of eating out. It was a good break from the usual routine. Getting back in the kitchen after a gap is always a little challenging and I needed an easy comfort meal to start.
Few months back, my Mom had mentioned about this caramelized onion chicken curry that she had tried and everybody loved it. So, I gave it a go yesterday morning. The caramelized onion added a lovely rich vibrant shade along with mild sweetness, which we all loved!
Ingredients for Caramelized Onion Chicken Curry
- red onions
- chicken cubes, skinless, bones-in
- garlic and ginger
- fresh green chili (optional)
- And few other warm spices
Steps in a nutshell:
Marinate the chicken with few warm spices. Keep it overnight for best flavor.
When ready to prepare the curry, fry the onion until it’s caramelized nicely. Then puree it and mix with the marinated chicken.
Finally add everything in a pot and slow cook for about 30 minutes or until the chicken is cooked.
For me, cooking chicken is always comforting and I often look for different ways to prepare it. Because the kiddo can’t candle heat yet, I look for mellow flavored dishes that doesn’t involve too much spice yet gives a flavor bang.
The idea of caramelizing onion can sound like too much work but trust me, apart from that, it’s all easy one pot stirring activity. What I also loved about this curry is how creamy the gravy turns out without adding any cream. The caramelized onion paste does all the work.
The key note to remember is when you are caramelizing onion, make sure you give it your complete attention. You don’t have to gawk at it the entire time but just be around to stir the onion every now and then.
If you are a vegetarian, try the same recipe with vegetables like cauliflower or potatoes, with tofu or paneer. It will work great! I love to pair this dish with Naan, but you could go with rice as well.
- 2 big red onions, 7.40 oz/210 g each
- 1 lb chicken cubes, skinless, bones-in
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon fennel powder
- ½ teaspoon turmeric powder
- 1½ teaspoon salt
- ½ teaspoon sugar
- 2 tablespoons oil
- 2 bay leaves
- 3 green cardamoms
- 1 cinnamon stick
- 1 tablespoon freshly grated ginger-garlic
- 1 to mato, roughly chopped
- 1 teaspoon garam masala powder
- 3 fresh green chili
- Lemon wedges and fresh cilantro, optional
- Marinate the chicken with ½ teaspoon salt, cumin powder, coriander powder, fennel powder and turmeric powder. Leave it aside for minimum 4 hours or overnight for best flavor.
- When you are ready to prepare the curry, start by slicing the onion very thinly.
- Place a heavy bottom pan on medium high heat and pour 1 tablespoon of oil. Scatter the sliced onion, sprinkle ½ teaspoon salt and the sugar. Sauté for about 30 minutes or until it changes to golden brown in color. Take it off the pan and let it cool before you blend it to into a paste.
- Pour the caramelized onion paste in the marinated chicken and mix it around.
- Place the same pan on medium heat and pour rest of the oil. Drop the cinnamon stick, cardamom and bay leaves along with the fresh ginger garlic. Sauté it around for a few seconds and then, drop the chopped tomato. Cook for 2 minutes and drop the marinated chicken. Stir it around to mix everything, let it sizzle for 5 minutes.
- Give it a stir and pour 1 cup of water along with the remaining ½ teaspoon salt. Cover the pan and continue cooking for 10 minutes.
- The chicken should be cooked by now, unless you have very large pieces. If the chicken is not cooked through, continue at simmer for another 5 minutes.
- Next, sprinkle the garam masala powder, stir around, check for salt and add any, if needed. Cook for 3 more minutes.
- Sprinkle fresh lemon juice, scatter finely chopped fresh cilantro and serve it warm with your choice of bread!
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