Dr Bombay's Curried Chicken

Dive into the warm, flavorful world of "Dr Bombay's Curried Chicken," a soul-soothing dish that balances the rich creaminess of coconut milk with the vibrant kick of aromatic spices. Tender chicken thighs are simmered in a luscious sauce infused with earthy curry powder, cumin seeds, and garam masala, complemented by the tang of diced tomatoes and a bright squeeze of fresh lemon. Featuring an enticing blend of garlic, ginger, and turmeric, this curry delivers layers of complex and comforting flavors in just one pot. Perfectly served over fluffy white rice and garnished with fresh cilantro, this recipe offers a satisfying, restaurant-quality experience right in your home kitchen. With just 20 minutes of prep and approachable ingredients, it’s an easy yet impressive meal for any night of the week.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 pounds Chicken thighs
• 1 large Yellow onion
• 4 Garlic cloves
• 1 inch Ginger
• 1 can (14 oz) Coconut milk
• 1 can (14 oz) Diced tomatoes
• 2 tablespoons Vegetable oil
• 2 tablespoons Curry powder
• 1 teaspoon Cumin seeds
• 1 teaspoon Ground turmeric
• 1 teaspoon Garam masala
• 0.5 teaspoon Chili powder
• 1.5 teaspoons Salt
• 0.25 cup Fresh cilantro leaves
• 0.5 cup Water
• 1 Lemon
• 4 cups Cooked white rice

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and set aside.

Step 2

Finely chop the onion, mince the garlic, and grate the ginger. Keep these prepared aromatics ready to use.

Step 3

Heat the vegetable oil in a large skillet or saucepan over medium heat.

Step 4

Add the cumin seeds and toast them for 30 seconds until aromatic.

Step 5

Add the chopped onion and sauté for 5-7 minutes until golden brown.

Step 6

Stir in the minced garlic and grated ginger and cook for an additional minute.

Step 7

Add the curry powder, turmeric, garam masala, chili powder, and salt, stirring well to bloom the spices for 30 seconds.

Step 8

Pour in the diced tomatoes and cook for 5 minutes, stirring occasionally, until the mixture thickens.

Step 9

Add the chicken pieces to the pan, stirring to coat them in the spice mixture. Cook for 5 minutes, allowing the chicken to lightly brown.

Step 10

Pour in the coconut milk and water, stirring well to combine.

Step 11

Bring the mixture to a gentle simmer, cover with a lid, and cook for 25-30 minutes, stirring occasionally, until the chicken is tender and fully cooked.

Step 12

Taste and adjust seasoning with more salt or chili powder, if needed.

Step 13

Finish the dish by squeezing the juice of one lemon into the curry and garnish with freshly chopped cilantro.

Step 14

Serve hot with cooked white rice on the side for a complete meal.

Nutrition Facts

Serving size	(2829.4g)

Amount per serving	% Daily Value*
Calories	3313.7

Total Fat 131.8g	0%
Saturated Fat 34.0g	0%
Polyunsaturated Fat 17.3g
Cholesterol 852.7mg	0%
Sodium 10532.7mg	0%
Total Carbohydrate 263.3g	0%
Dietary Fiber 17.9g	0%
Total Sugars 46.4g
Protein 261.5g	0%

Vitamin D 63.5IU	0%
Calcium 469.2mg	0%
Iron 33.5mg	0%
Potassium 4182.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.1%

Protein: 31.8%

Carbs: 32.1%