Creamy Turmeric Chicken Curry
This Creamy Turmeric chicken curry is packed with flavors. With the star ingredient Turmeric, it’s a hearty, dairy free meal, ready in under 30-minutes.
For the Chicken
cut in 8-12 pieces or boneless chicken cubed
Black Pepper crushed
Garam Masala powder
Juice of 1/2 lime
For the Curry
Dried Red Chilies
Black pepper corns
In a bowl add chicken along with all the marinade ingredients. Mix well, cover and keep in the refrigerator for 15 minutes.
Heat oil in a wok on medium heat and add dried red chilies, bay leaves, green cardamoms, cinnamon stick and black pepper corns. Fry for about a minute until they begin to sizzle.
Add the sliced onions and saute until soft and golden
Now add the marinated chicken to the pan and fry until golden from all sides. Add to it chicken stock, stir well to combine, cover the pan and let simmer on low heat for 10 minutes
In a bowl mix 2 Tbsp of coconut flour with 1/2 cup water. Add this to the pan and mix everything well. Add slit green chilies and let the curry cook on low heat for 10 minutes
Taste check and adjust seasoning, salt or pepper if needed
Remove from heat, garnish with fresh coriander
Serve with zeera (cumin) rice or wholewheat flat bread (chapati)
Creamy Turmeric Chicken Curry https://ticklethosetastebuds.com/creamy-turmeric-chicken-curry/