Forktionary

New Bride Chicken Curry Recipe

Inspired by Ruta Kahate's 5 Spices 50 Dishes, this New Bride Chicken Curry explodes with an unforgettable sweet, sour, and spicy flavor profile. Aromatic and intensely flavorful, be prepared for a culinary adventure! We strongly recommend cooking this in a well-ventilated area – the fragrant spices will fill your kitchen with an irresistible aroma. This delicious curry features tender diced chicken breast served over fluffy basmati rice. Prepare for a flavor sensation!

Prep Time 20 mins
Cook Time 60 mins
Calories 917.3 kcal
Protein 168g
Rating 2.0 (2 Reviews)
New Bride Chicken Curry 31

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for New Bride Chicken Curry

  • 2 tablespoons vegetable oil
  • 1 large onion, diced
  • 4 cloves garlic (minced)
  • 1 teaspoon cayenne pepper
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground cumin
  • 1 tablespoon water + 1 cup water
  • 1 (28-ounce) can crushed tomatoes
  • 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
  • 1 teaspoon salt (or to taste)
  • 2 tablespoons white vinegar
  • 1 tablespoon granulated sugar
  • basmati rice

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How to Make New Bride Chicken Curry

  1. Heat 2 tablespoons of vegetable oil in a large pan or Dutch oven over medium-high heat. Add 1 large onion, diced, and sauté until dark golden brown, about 8-10 minutes.
  2. In a small bowl, whisk together 4 cloves garlic (minced), 1 teaspoon cayenne pepper, 1 teaspoon turmeric powder, 1 teaspoon ground cumin, and 1 tablespoon water to form a smooth paste.
  3. Add the spice paste to the onions and sauté for 5 minutes, stirring frequently, until fragrant.
  4. Add 1 (28-ounce) can of crushed tomatoes and stir constantly over medium heat until the tomatoes begin to break down and slightly thicken, about 2-3 minutes. Avoid scorching.
  5. Add 1 pound of boneless, skinless chicken breast, cut into 1-inch cubes. Stir to coat the chicken evenly with the spices.
  6. Stir over medium heat for 10 minutes, allowing the chicken to brown slightly.
  7. Pour in 1 cup of water, 1 teaspoon of salt (or to taste), and bring the mixture to a boil.
  8. Reduce heat to low, cover, and simmer until the chicken is cooked through and tender, about 20-25 minutes.
  9. Stir in 2 tablespoons of white vinegar and 1 tablespoon of granulated sugar. Simmer for 1 minute.
  10. Taste and adjust the seasoning by adding more sugar, salt, or vinegar to your preference. Serve hot over basmati rice.

Nutrition Information (Approximate per serving)

Sodium

47 g

Sugar

34g

Fat

62g

Carbs

5g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Lunch Main Dish / Dinner Poultry Chicken Recipes Asian Indian American Gluten Free One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

Curries 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Poultry Asian Indian Chicken Stove Top Spicy Meat Taste Mood Equipment