Spicy Chicken Curry, Healthy Sabji Recipe

Ingredients

• 500 g Chicken Thighs (bone‑in, skin removed, cut into bite‑size pieces)
• 200 g Pumpkin (Kaddoo) (peeled and cut into 1‑inch cubes)
• 100 g Carrot (peeled and sliced diagonally)
• 150 g Potato (peeled and cubed)
• 2 Green Chili (slit lengthwise, seeds left for heat)
• 25 g Ginger (peeled and minced)
• 4 cloves Garlic (peeled and minced)
• 2 Tomato (medium, finely chopped)
• 1 tsp Coriander Seeds (lightly toasted)
• 1 tsp Cumin Seeds (dry roasted)
• ½ tsp Black Peppercorns (coarsely crushed)
• 2 Cardamom Pods (Badi Elaichi) (slightly crushed)
• 1 inch Cinnamon Stick (broken into pieces)
• ½ tsp Turmeric Powder
• ½ tsp Red Chili Powder (adjust to taste)
• 1 tsp Garam Masala (freshly ground if possible)
• to taste Salt
• 3 tbsp Vegetable Oil (for tempering)
• 2 tbsp Fresh Coriander Leaves (roughly chopped for garnish)
• 1.5 cup Water (adjust for desired consistency)

Instructions

1. Prepare Vegetables

   Wash all vegetables thoroughly. Peel and cube the pumpkin and potato, slice the carrot diagonally, and slit the green chilies lengthwise. Set aside in a bowl.

   Time: PT10M

2. Prep Chicken

   Rinse the chicken pieces under cold water, pat dry, and cut into bite‑size pieces if not already done.

   Time: PT5M

3. Make Ginger‑Garlic Paste

   In a mortar, combine minced ginger, garlic, and the slit green chilies. Grind to a smooth paste, adding a splash of water if needed.

   Time: PT5M

4. Heat Oil & Temper Whole Spices

   Place the kadhai over medium heat, add 3 tbsp oil, then add cumin seeds, coriander seeds, crushed black peppercorns, cardamom pods, and broken cinnamon stick. Stir until fragrant (about 30 seconds).

   Time: PT2M

   Temperature: Medium heat

5. Sauté Spice Paste

   Add the ginger‑garlic‑chili paste to the hot oil. Fry for 2‑3 minutes until the raw aroma disappears.

   Time: PT3M

   Temperature: Medium heat

6. Add Tomatoes & Ground Spices

   Stir in chopped tomatoes, turmeric powder, red chili powder, and salt. Cook for 5 minutes until tomatoes soften and oil begins to separate.

   Time: PT5M

   Temperature: Medium heat

7. Brown the Chicken

   Add the chicken pieces, mixing well to coat with the masala. Sear for 7 minutes, stirring occasionally, until the chicken turns lightly golden on the edges.

   Time: PT7M

   Temperature: Medium‑high heat

8. Simmer with Water

   Pour in 1½ cups water, bring to a gentle boil, then reduce to a simmer. Cover and cook for 10 minutes.

   Time: PT10M

   Temperature: Medium heat

9. Add Mixed Vegetables

   Stir in the pumpkin, potato, carrot, and any other green veg you like. Continue to simmer uncovered for 12 minutes, or until the vegetables are tender.

   Time: PT12M

   Temperature: Medium heat

10. Finish with Garam Masala & Herbs

    Sprinkle garam masala over the curry, mix gently, and cook for another 2 minutes. Turn off the heat and garnish with chopped coriander leaves.

    Time: PT2M

11. Serve

    Transfer the hot curry to a serving bowl. Serve with warm roti, naan, or steamed rice.

    Time: PT1M

Nutrition Facts

Calories

420

Protein

30 g

Carbohydrates

35 g

Fat

18 g

Fiber

6 g