Caramelized Onion Chicken Curry
Take your chicken curry to a new level with this Caramelized Onion Chicken Curry. It's aromatic with a homemade spice mix with a mild smoky taste from caramelized onion. It is family friendly and pairs well with rice or naan.
Ingredients
Marinate the Chicken
- 1.5 lb Chicken cubes (skinless, bones-in)
- 1 tablespoon Cumin Seeds
- 1 tablespoon Fennel Seeds
- 1 tablespoon Coriander Seeds
- 1 teaspoon Turmeric powder
- 1 teaspoon Chili powder
- 1 teaspoon salt
- 2 tablespoon Lemon Juice
Caramelize onion
- 2 big red onions (7.40 oz/210 g each)
- 3 Garlic cloves
- 1 inch ginger
- ½ teaspoon salt
- ½ teaspoon sugar
- 3 tablespoon oil
Preparing the Curry
- 2 teaspoon Ghee
- 2 bay leaves
- 3 green cardamoms
- 1 cinnamon stick
- 2 fresh green chili
- 1 Tomato
Instructions
Marinate the Chicken
- In a pan, dry roast the cumin seeds, fennel seeds and coriander seeds. Then grind the roasted seeds and add it to the chicken pieces along with the turmeric powder, chili powder, lemon juice and salt. Mix it all around and let it marinate for a while or overnight.
Caramelize the Onion
- 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 3 tablespoons of oil. Scatter the sliced onion, sprinkle ½ teaspoon salt and the sugar. Sauté for 5 minutes to softened. Then add the chopped or grated ginger and garlic and continue sautéing for 5 minutes. Take it off the pan and let it cool before you blend it to into a paste.
Preparing the curry
- Pour the caramelized onion paste in the marinated chicken and mix it around.
- Place the same pan on medium heat and pour the ghee. 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 sear all around for 5 minutes.
- Pour 1 cup of water, drop the green chili, cover the pan and let it simmer in medium heat 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.
- Taste for salt and add more if needed. Enjoy the curry warm.
Video
Nutrition
Serving: 1Serves 4Calories: 2430kcalCarbohydrates: 154gProtein: 119gFat: 151gSaturated Fat: 33gPolyunsaturated Fat: 43gMonounsaturated Fat: 68gTrans Fat: 0.2gCholesterol: 114mgSodium: 165992mgPotassium: 2936mgFiber: 12gSugar: 125gVitamin A: 1741IUVitamin C: 44mgCalcium: 1539mgIron: 16mg