Quick Chicken Curry with Bassar Spices

Name: Quick Chicken Curry with Bassar Spices
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Indian
Ingredients: 1 medium Onion (chopped); 1 tablespoon Cooking Oil (or as needed); 2 cloves Garlic (fresh, minced); 1 inch piece Ginger (fresh, grated); 300 grams Chicken (diced, breast or thigh); 1 tablespoon Bassar Spice Blend; 0.5 tablespoon Chili Powder; 1 teaspoon Turmeric Powder; 1 tablespoon Ground Coriander; 1 tablespoon Ground Cumin; 1 tablespoon Mixed Herbs; 1 teaspoon Black Pepper; 1 medium Bell Pepper (chopped (color of choice)); 400 grams Chopped Tomatoes (canned (inferred to complete the recipe)); to taste Salt (inferred)

This recipe guides you through preparing a flavorful chicken curry using the Bassar spice blend. It starts with sautéing onions, then adding fresh garlic and ginger, browning diced chicken, and finally incorporating a vibrant mix of spices and chopped bell pepper for a delicious, aromatic meal. The recipe is adapted from a short video, with some common curry ingredients inferred to create a complete dish.

#Chicken

#Curry

#Bassar

#Spicy

#Easy Meal

#Indian Food

Golden Sautéed Onions

Recipe Information

15m

Prep Time

40m

Cook Time

55m

Total Time

Servings

Easy

Indian

English

Nutrition (per serving)

170

Calories

23g

Protein

Carbs

Fat

Browning Chicken with Aromatics

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Spices Coating Chicken and Vegetables

Instructions

0/6 completed

1
Heat oil in a pan over medium heat. Add the chopped onion and cook until golden and softened, about 5-7 minutes. Stir occasionally.
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6m
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Heat oil in a pan over medium heat. Add the chopped onion and cook until golden and softened, about 5-7 minutes. Stir occasionally.
6m
Don't rush the onions; proper caramelization adds depth of flavor.
2
Add the minced fresh garlic and grated ginger to the pan. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
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1m
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Add the minced fresh garlic and grated ginger to the pan. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
1m
Keep stirring constantly to prevent sticking and burning.
3
Add the diced chicken to the pan. Increase heat slightly and cook, stirring occasionally, until the chicken is browned on all sides, about 5-7 minutes.
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6m
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Add the diced chicken to the pan. Increase heat slightly and cook, stirring occasionally, until the chicken is browned on all sides, about 5-7 minutes.
6m
Browning the chicken adds flavor and helps seal in juices.
4
Reduce heat to medium-low. Add the Bassar spice blend, chili powder, turmeric powder, ground coriander, ground cumin, mixed herbs, and black pepper. Stir well to coat the chicken and cook for 1-2 minutes until aromatic.
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2m
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Reduce heat to medium-low. Add the Bassar spice blend, chili powder, turmeric powder, ground coriander, ground cumin, mixed herbs, and black pepper. Stir well to coat the chicken and cook for 1-2 minutes until aromatic.
2m
Toast the spices briefly to release their full aroma, but don't burn them.
5
Add the chopped bell pepper and canned chopped tomatoes to the pan. Stir everything together, add salt to taste, and bring to a gentle simmer. Cover the pan and cook for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
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20m
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Add the chopped bell pepper and canned chopped tomatoes to the pan. Stir everything together, add salt to taste, and bring to a gentle simmer. Cover the pan and cook for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
20m
If the sauce is too thick, add a splash of water or chicken broth. Taste and adjust seasonings before serving.
6
Remove from heat and let it rest for a few minutes before serving. Garnish with fresh cilantro if desired. Serve hot with rice or naan.
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3m
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Remove from heat and let it rest for a few minutes before serving. Garnish with fresh cilantro if desired. Serve hot with rice or naan.
3m
Resting allows the flavors to meld and the chicken to become more tender.