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BIR Chicken Curry
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BIR Chicken Curry

Course: MainCuisine: IndianDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes

Ingredients

  • 3 tbsp avocado or equivalent vegetable oil, split

  • 1 medium red onion, pureed

  • 1 tbsp prepared ginger/garlic paste

  • 1 tbsp coriander powder

  • 1 tsp cumin powder

  • 1 tsp turmeric powder

  • 1 tsp curry powder

  • 1 tsp garam masala powder

  • ¼ tsp red chili powder (more if you like it hotter)

  • 2 medium Roma tomatoes, pureed

  • 2 tbsp prepared tomato puree

  • 2 boneless/skinless chicken breasts cut into bite-size pieces

  • 1 can garbanzo beans, drained

  • 1 cup prepared base gravy

Directions

  • Heat oil on medium in thick bottom pan.
  • Add the onion puree and ginger/garlic paste. Mix and stir well for 3-4 minutes to cook out the raw smell and slightly browned.
  • Add the dry spices (coriander powder, turmeric powder, curry powder, garam masala powder, cumin powder, and red chili powder), stir and cook for about a minute. Add a tbsp of water if needed to more thoroughly mix the spices with the vegetables.
  • Add the tomato puree and tomato paste. Mix and stir for 5 minutes to cook out the raw smell of the tomato. This will also thicken the curry paste.
  • Add chicken and cook until only half cooked.
  • Add garbanzo beans and base gravy. Stir to mix then cover and cook on medium-low for 15 minutes.

Notes

  • BIR stands for British Indian Restaurant
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