Maharaja Curry recipe

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Ingredients

2 tablespoons vegetable oil
1 teaspoon cumin seed
2 medium onions, finely chopped
1 teaspoon ground turmeric
1 teaspoon cayenne pepper to taste
1 teaspoon garam masala
1 clove garlic, minced
1 tablespoon minced ginger
5 peeled, seeded, and chopped tomatoes
1 pound skinless, boneless chicken breast meat - cubed

Nutrition Info

239.7 calories
carbohydrate: 14.1 g
cholesterol: 58.6 mg
fat: 9.9 g
fiber: 3.7 g
protein: 24.6 g
saturatedFat: 1.9 g
servingSize: -
sodium: 62.2 mg
sugar: 7.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large saucepan over medium heat. Stir in cumin seed and cook until they start to pop, 20 to 45 seconds. Stir in onion, and cook until golden brown, about 5 minutes. Season with turmeric, cayenne, garam masala, garlic, and ginger. Cook for 1 to 2 minutes until fragrant.

  2. Puree the mixture with the tomatoes in a blender until smooth. Return the puree to the saucepan, and add the chicken. Simmer gently until the chicken has cooked, about 20 minutes, add water as needed while cooking to maintain desired consistency.

Recipe Yield

4 servings

Recipe Note

This is a really nice Indian recipe, taught to me by an elderly Indian lady, who used to cook for all her family. It is a simple recipe and tastes lovely served with rice. You can also use mutton instead of chicken.

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