Made from scratch at home! Basic Spice Curry
Made from scratch at home!Basic Spice Curry
4.3
(33 reviews)Time
Here’s an easy-to-follow spice curry recipe with approachable quantities and seasoning ratios. It features an authentic flavor made with four spices, and all of the seasonings can be found at a supermarket. This version is a chicken curry made with chicken thighs, but you can use pork or any ingredients you like. Instead of cilantro, okra, green beans, or potatoes also work well. Enjoy this authentic, delicious, spicy curry at home, made without curry roux.
Calories
727kcal
Carbs
85.8g
Fat
28g
Protein
27.5g
Net Carbs
82.9g
Sodium
746.7mg
* per serving
* Nutritional values are based on the Standard Tables of Food Composition in Japan and may differ from U.S. food composition data.
* Sodium is estimated from the recipe's salt content (1 g salt ≈ 393 mg sodium).
Ingredients [ 2 servings ]
- cooked rice400 g
- boneless chicken thigh1 (250 g)
- onion½ (100 g)
- tomato1 (200 g)
- cilantro½ bag (20 g)
- grated garlic1 teaspoon
- grated ginger1 teaspoon
- vegetable oil1 ½ tablespoons
- water200 ml
- salt½ teaspoon
☆ Spices
- garam masala½ tablespoon
- cumin powder½ teaspoon
- coriander powder½ teaspoon
- chili powder½ teaspoon
Please Note
Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.
Instructions
1
Finely chop the onion. Cut the tomato in half lengthwise, remove the stem, and cut it into 1 cm pieces. Separate the cilantro leaves and stems from the roots. Roughly chop the leaves and stems, and finely chop the roots.
Note:
Wash the cilantro roots well.
2
Cut the chicken thighs into bite-size pieces.
3
Add the vegetable oil to a frying pan and heat over medium heat. Add the onion and cook, letting the moisture evaporate, until deeply browned. Add the grated garlic, grated ginger, cilantro roots, and the spices, and stir-fry until fragrant.
4
Add the chicken thighs and stir-fry until the color of the meat changes.
Note:
If it looks like it may burn, add a little of the water at a time as you cook.
5
Add the tomato, water, and salt, and mix. Once it comes to a boil, cover and simmer over low heat for about 15 minutes. Remove the lid and cook over medium heat for about 3 minutes to reduce the sauce.
6
Serve the rice in bowls, spoon the spice curry over it, and top with cilantro.
