Indulge in the delightful flavors of this mouthwatering Chicken Curry served with soft, flaky Paratha. This irresistible combination brings together the warmth of a richly spiced chicken curry paired with the buttery layers of a perfectly cooked paratha. The Chicken Curry is made with tender chicken thighs simmered in a fragrant sauce of coconut milk, diced tomatoes, and bold spices like curry powder and cumin. Paired with golden, crispy parathas, this dish is perfect for lunch or dinner, promising a satisfying meal that will leave you craving for more. Whether you’re a curry enthusiast or a paratha lover, this duo is bound to become a family favorite!
Ingredients:
For Chicken Curry:
- 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch ginger, minced
- 2 tbsp curry powder
- 1 tsp turmeric powder
- 1 tsp ground cumin
- 1 can (14.5 oz) diced tomatoes
- 1 cup coconut milk
- 1/2 cup chicken broth
- Salt and pepper, to taste
- 1/4 cup fresh cilantro, chopped
For Paratha:
- 2 cups all-purpose flour
- 2 tbsp vegetable oil or ghee
- 1/2 tsp salt
- Water, as needed to form dough
- Additional oil or ghee for cooking
Preparation:
For Chicken Curry:
Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add the finely chopped onion and sauté until golden, about 5-7 minutes.
Step 2: Stir in the minced garlic and ginger and cook until fragrant, about 1-2 minutes.
Step 3: Add 2 tbsp curry powder, 1 tsp turmeric, and 1 tsp ground cumin, and cook for another minute to release the spices’ flavors.
Step 4: Add the chicken pieces to the pot, stirring frequently until browned on all sides. This should take about 5 minutes.
Step 5: Pour in the diced tomatoes, coconut milk, and chicken broth. Stir everything together and bring it to a simmer.
Step 6: Reduce the heat to low, cover the pot, and let the curry simmer for 20 minutes. Stir occasionally to ensure the flavors meld together and the chicken becomes tender.
Step 7: After 20 minutes, season the curry with salt and pepper to taste. Stir in the chopped cilantro for a burst of fresh flavor before serving.
For Paratha:
Step 1: In a mixing bowl, combine 2 cups all-purpose flour, 1/2 tsp salt, and 2 tbsp oil or ghee. Gradually add water (approximately 3/4 cup), kneading until a soft dough forms. The dough should be smooth and pliable.
Step 2: Divide the dough into equal-sized small balls (about 8-10). Dust your surface with flour and roll each ball into a thin circle, about 6-7 inches in diameter.
Step 3: Heat a skillet or tawa over medium heat. Add a little oil or ghee to the skillet.
Step 4: Place one rolled paratha on the skillet. Cook each side for 2-3 minutes, flipping once the first side turns golden brown and flaky.
Step 5: Continue cooking the remaining parathas, adding oil or ghee as needed to ensure they are crispy and golden. Serve hot alongside the Chicken Curry.
Cooking Note:
- If you prefer a creamier curry, add a spoonful of yogurt to the sauce during the last 5 minutes of cooking for added richness.
- For a spicier kick, feel free to add 1-2 chopped green chilies when sautéing the onions, or a pinch of cayenne pepper with the other spices.
Serving Suggestions:
- Serve the Chicken Curry over a bed of steaming basmati rice for an additional starch option alongside the flaky parathas.
- Garnish the dish with extra fresh cilantro and a wedge of lime for a refreshing touch.
- Accompany the meal with a side of pickled vegetables or a simple cucumber salad for added texture and freshness.
Tips:
- To ensure your parathas are soft and flaky, knead the dough well until it becomes elastic. Resting the dough for 10-15 minutes before rolling helps achieve a softer texture.
- If you’re in a hurry, use store-bought parathas or naan as an alternative. Simply reheat them in a skillet for a few minutes.
- Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water or broth to thin the sauce if needed.
- For a gluten-free version, use gluten-free flour for the parathas and make sure your curry powder and spices are certified gluten-free.
Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 60 minutes
Nutritional Information (per serving):
- Calories: 600 kcal
- Protein: 25g
- Sodium: 850mg
FAQs:
Q1: Can I use chicken breast instead of thighs?
Yes, you can substitute chicken breasts for thighs. However, thighs tend to remain juicier and more flavorful in curries. If using chicken breasts, be mindful not to overcook them as they can dry out more quickly.
Q2: Can I make this curry ahead of time?
Absolutely! Chicken curry tastes even better the next day as the flavors have more time to develop. Store the curry in the refrigerator and reheat it gently on the stovetop.
Q3: How do I make the paratha extra flaky?
To achieve flaky layers in the paratha, roll each dough ball thinly, brush it with a little oil, fold it in half, and roll again. This layering technique creates more flakiness when cooked.
Q4: What can I substitute for coconut milk?
If you don’t have coconut milk, you can substitute it with heavy cream or even yogurt for a creamier texture. Just keep in mind that coconut milk provides a distinct flavor that enhances the curry.
Q5: Can I freeze the parathas?
Yes, you can freeze uncooked parathas by stacking them between parchment papers and sealing them in a ziplock bag. Cook them straight from the freezer on a hot skillet.
Conclusion:
The Irresistible Chicken Curry & Flaky Paratha Combo is a truly comforting meal that combines the richness of spices and the delicate, layered paratha to perfection. The creamy chicken curry is flavorful, easy to make, and ideal for a quick weekday dinner or a weekend feast. Paired with the golden, crisp paratha, this combo is sure to win over everyone at the table. Whether you’re cooking for family, friends, or yourself, this recipe guarantees a delicious and satisfying meal. Enjoy the aromatic warmth of the curry and the irresistible texture of the paratha in every bite!
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Irresistible Chicken Curry & Flaky Paratha Combo
- Total Time: 60 minutes
Ingredients
Ingredients:
For Chicken Curry:
- 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch ginger, minced
- 2 tbsp curry powder
- 1 tsp turmeric powder
- 1 tsp ground cumin
- 1 can (14.5 oz) diced tomatoes
- 1 cup coconut milk
- 1/2 cup chicken broth
- Salt and pepper, to taste
- 1/4 cup fresh cilantro, chopped
For Paratha:
- 2 cups all-purpose flour
- 2 tbsp vegetable oil or ghee
- 1/2 tsp salt
- Water, as needed to form dough
- Additional oil or ghee for cooking
Instructions
Preparation:
For Chicken Curry:
Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add the finely chopped onion and sauté until golden, about 5-7 minutes.
Step 2: Stir in the minced garlic and ginger and cook until fragrant, about 1-2 minutes.
Step 3: Add 2 tbsp curry powder, 1 tsp turmeric, and 1 tsp ground cumin, and cook for another minute to release the spices’ flavors.
Step 4: Add the chicken pieces to the pot, stirring frequently until browned on all sides. This should take about 5 minutes.
Step 5: Pour in the diced tomatoes, coconut milk, and chicken broth. Stir everything together and bring it to a simmer.
Step 6: Reduce the heat to low, cover the pot, and let the curry simmer for 20 minutes. Stir occasionally to ensure the flavors meld together and the chicken becomes tender.
Step 7: After 20 minutes, season the curry with salt and pepper to taste. Stir in the chopped cilantro for a burst of fresh flavor before serving.
For Paratha:
Step 1: In a mixing bowl, combine 2 cups all-purpose flour, 1/2 tsp salt, and 2 tbsp oil or ghee. Gradually add water (approximately 3/4 cup), kneading until a soft dough forms. The dough should be smooth and pliable.
Step 2: Divide the dough into equal-sized small balls (about 8-10). Dust your surface with flour and roll each ball into a thin circle, about 6-7 inches in diameter.
Step 3: Heat a skillet or tawa over medium heat. Add a little oil or ghee to the skillet.
Step 4: Place one rolled paratha on the skillet. Cook each side for 2-3 minutes, flipping once the first side turns golden brown and flaky.
Step 5: Continue cooking the remaining parathas, adding oil or ghee as needed to ensure they are crispy and golden. Serve hot alongside the Chicken Curry.
Notes
Cooking Note:
- If you prefer a creamier curry, add a spoonful of yogurt to the sauce during the last 5 minutes of cooking for added richness.
- For a spicier kick, feel free to add 1-2 chopped green chilies when sautéing the onions, or a pinch of cayenne pepper with the other spices.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 600 kcal
- Sodium: 850mg
- Protein: 25g