Ingredients
500 grams Chicken thighs or drumsticks or breasts
1 cup small shallots (pearl onions) peeled and halved
3 dry red chilies halved (can be reduced if you want it less spicy)
2 tsp ginger peeled and chopped
2 tsp garlic peeled and chopped
1 tsp cumin seeds
2 tbsp vegetable oil
3/4 tsp salt
Instructions
Heat 1 tablespoon of the oil in a pan and stir the shallots, ginger, garlic, cumin seeds and chilies on medium heat until the shallots are browned.
Cool the mixture and blend into a smooth paste.
Heat the remaining oil in the same pan and stir in the blended paste and sauté for 5 minutes. Add the chicken pieces with one and a half cups of water and salt.
Keep covered and bring it to a boil. Simmer on a medium flame for 15 to 20 minutes until the chicken is cooked. (see notes). You will know the chicken is cooked when the flesh almost falls apart!
Serve with naan, bread or rice with a side of salad or roasted vegetables.
Key Points About Ingredients:
- Chicken thighs are the most forgiving cut for curry — their higher fat content keeps the meat moist and flavorful even after simmering, making them ideal over breasts.
- Small shallots (pearl onions) form the curry's flavor backbone; browning them deeply before blending develops a natural sweetness that balances the heat from the dried chilies.
- Dry red chilies add smoky, fruity heat distinct from fresh chilies — halving them releases more flavor into the oil and paste, but reduce the quantity for a milder dish.
- Cumin seeds toasted in oil release their essential oils, providing an earthy, nutty warmth that ties the entire paste together and gives the curry its signature depth.
- Fresh ginger and garlic are non-negotiable aromatics here — because the ingredient list is so short, using fresh (not powdered) versions ensures maximum punchy flavor in every bite.
Key Nutritional Insights:
- Chicken thighs provide a generous source of complete protein (~28g per serving) along with essential B vitamins, particularly B3 (niacin) and B6, which support energy metabolism.
- The combination of ginger and garlic offers natural anti-inflammatory and antimicrobial compounds, including gingerols and allicin, adding functional health benefits beyond flavor.
- This curry is naturally low in carbohydrates (roughly 7g per serving before adding rice or bread), making it adaptable for lower-carb eating patterns.
- Vegetable oil contributes primarily polyunsaturated and monounsaturated fats, supporting heart health when used in moderate amounts as in this recipe.
- Shallots are a good source of quercetin, an antioxidant flavonoid, and contribute small but meaningful amounts of vitamin C, iron, and potassium to the dish.
Nutrition Facts
- Serving Size1
- Amount per serving
- Calories340
- Standard DV% Daily Value*
- Total Fat19 g72 g26.39%
- Saturated Fat4.5 g20 g22.5%
- Trans Fat0 g
- Polyunsaturated Fat5.5 g
- Monounsaturated Fat8 g
- Cholesterol140 mg300 mg46.67%
- Sodium680 mg2300 mg29.57%
- Total Carbohydrate7 g275 g2.55%
- Dietary Fiber1.2 g28 g4.29%
- Total Sugars3 g
- Added Sugars0 g50 g0%
- Sugar Alcohal0 g
- Protein34 g50 g68%
- Vitamin D (Cholecalciferol)8 mcg20 mcg40%
- Calcium42 mg1300 mg3.23%
- Iron2.1 mg18 mg11.67%
- Potassium520 mg4700 mg11.06%
- Vitamin A280 mcg900 mcg31.11%
- Vitamin C (Ascorbic Acid)6 mg90 mg6.67%
- Vitamin E (Tocopherol)1.8 mg15 mg12%
- Vitamin K5 mcg120 mcg4.17%
- Vitamin B1 (Thiamin)0.12 mg1.2 mg10%
- Vitamin B2 (Riboflavin)0.22 mg1.3 mg16.92%
- Vitamin B3 (Niacin)9.5 mg16 mg59.38%
- Vitamin B6 (Pyridoxine)0.75 mg1.7 mg44.12%
- Folate18 mcg400 mcg4.5%
- Vitamin B12 (Cobalamine)0.55 mcg2.4 mcg22.92%
- Biotin4 mcg30 mcg13.33%
- Vitamin B5 (Pantothenic acid)1.2 mg5 mg24%
- Choline85 mg550 mg15.45%
- Phosphorus290 mg1250 mg23.2%
- Iodine5 mcg150 mcg3.33%
- Magnesium38 mg420 mg9.05%
- Zinc2.8 mg11 mg25.45%
- Selenium28 mcg55 mcg50.91%
- Copper0.12 mg0.9 mg13.33%
- Manganese0.25 mg2.3 mg10.87%
- Chromium3 mcg35 mcg8.57%
- Molybdenum6 mcg45 mcg13.33%
- Chloride90 mg2300 mg3.91%
