Chicken Curry with Chapati

Aromatic chicken curry served with soft, homemade chapatis.

⏱️ 65 min🍽️ Serves 1

🔥 620 kcal💪 38g protein🍚 62g carbs🥑 24g fat🌾 8g fibreper serving

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Ingredients

Marinate the chicken in yogurt and spices for at least 30 minutes for a more tender and flavorful curry.
For extra richness, add a splash of coconut milk or cream to the curry in the last 5 minutes of cooking.
Ensure your tawa is hot enough for chapatis; if it's not hot enough, they will be hard and chewy.

1Cut chicken thighs into 1-inch pieces and season with a pinch of salt. Dice onions and tomatoes.
2Heat 2 tablespoons of oil in a large pot or Dutch oven over medium heat. Add diced onions and sauté until translucent, about 5-7 minutes.
3Add ginger-garlic paste and cook for 1 minute until fragrant. Stir in curry powder, turmeric, and red chili powder, cooking for another minute.
4Add diced tomatoes and cook, stirring occasionally, until they soften and the oil separates, about 8-10 minutes. Add chicken pieces and cook until lightly browned.
5Pour in 1 cup of water, bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until chicken is cooked through.
6While the curry simmers, combine whole wheat flour and salt in a bowl. Gradually add warm water and knead into a soft, smooth dough. Let rest for 10 minutes.
7Divide dough into 8 equal balls. Roll each ball into a thin 6-7 inch circle using a rolling pin.
8Heat a tawa or non-stick pan over medium-high heat. Cook each chapati for 30-60 seconds per side, until bubbles form and it's lightly browned. You can press gently with a cloth to puff it up.
9Garnish the chicken curry with fresh cilantro before serving. Serve hot with freshly made chapatis.