Tangy Apple Cider Vinegar Chicken Curry
1 hour 10 minutes
1238 reads
About Tangy Apple Cider Vinegar Chicken Curry
My husband loves chicken curry, so I'm always experimenting! This recipe is my current favorite: a delicious, spicy, and tangy chicken curry featuring a unique apple cider vinegar marinade. The vinegar not only adds a delightful zing but also helps tenderize the chicken, resulting in a supremely flavorful dish.This recipe utilizes homemade curry powder for an authentic taste (though store-bought works too!), and the chicken is simmered to perfection in a rich and aromatic sauce. Serve this satisfying curry with fluffy steamed rice or your favorite Indian bread for a complete meal.Ready to tantalize your taste buds? Let's get cooking!
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Recipe Time & More
Prep40 minutes
Cook30 minutes
Total1 hour 10 minutes
Ingredients
Chicken & Marinade
- 1 kg Chicken cut into 1-inch pieces
- 2 tbsp Apple Cider Vinegar
- 1 tbsp Chili Powder or to taste, red
- 1/2 tsp Pepper black, ground
- 1 tsp Salt or to taste
Aromatics & Vegetables
Spices
- 2 tbsp Curry Powder homemade or store-bought
- 2 tsp Turmeric Powder
Other
- 2 tbsp Vegetable Oil or your preferred cooking oil
- 1 cup Water or as needed to adjust consistency
Instructions
Marinate the Chicken
- Wash and clean the chicken. In a large bowl, combine the chicken with apple cider vinegar, salt, red chili powder, and black pepper. Mix well with your hands and marinate for at least 30 minutes, or longer for maximum flavor.
Prepare the Curry Powder (Optional)
- If using homemade curry powder, dry roast the following spices in a pan over low heat until fragrant: 2 tbsp coriander seeds, 1 tbsp cumin seeds, 1 tbsp fennel seeds, 1-inch cinnamon stick, 1/2 tsp fenugreek seeds, 1/2 tsp black mustard seeds, and 2 tsp turmeric powder. Grind the roasted spices into a powder.
Sauté Aromatics
- Heat the oil in a large pan or pot over medium heat. Add the chopped onions, garlic, and ginger. Sauté until the onions are golden brown.
Add Tomatoes and Spices
- Add the chopped tomatoes and curry powder to the pan. Cook for 5-7 minutes, stirring frequently, until the spices are fragrant and the tomatoes have softened slightly.
Simmer the Curry
- Add the marinated chicken pieces and their marinade to the pan. Stir well to combine. Add water as needed to reach your desired consistency. Cover and simmer over medium-low heat for 20-25 minutes, or until the chicken is cooked through.
Serve
- Once the chicken is cooked, remove from heat and serve hot with steamed rice or your favorite Indian bread.
Recipe Notes
Expert Tips
- For a richer flavor, brown the chicken pieces before adding them to the sauce.
- Adjust the amount of red chili powder according to your spice preference.
- Add a squeeze of lemon juice at the end for extra brightness.
- Garnish with fresh cilantro before serving for an added pop of color and flavor.
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Recipe Nutrition
Calories: 288kcalCarbohydrates: 6gProtein: 23gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 90mgSodium: 88mgPotassium: 389mgFiber: 2gSugar: 2gVitamin A: 355IUVitamin C: 7mgCalcium: 41mgIron: 3mg
Pooja Bhushan
Articles: 24
4 Comments
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This is so inspiring! Can’t wait to cook it.
This is awesome! Can’t wait to cook it.
This looks fantastic! Appreciate the share.
Looks so yummy! Excited to make it.