Purine Chicken Curry
Lunch • India
How to Make Purine Chicken Curry (Traditional & Healthy Version)
Purine Chicken Curry is a wholesome and flavorful Indian dish that beautifully combines tender chicken with aromatic spices and a light, nutritious gravy. Traditionally enjoyed as a lunch delicacy across various Indian households, this curry is both comforting and robust in flavor, making it a favorite for family gatherings and festive occasions. The term 'Purine' is believed to be derived from a local regional style where a lighter, gently spiced curry is preferred, focusing on the freshness of ingredients and minimal use of oil. This dish stands out for its balanced use of Indian masalas such as haldi (turmeric), dhania (coriander powder), and freshly ground garam masala, which impart a rich aroma without overwhelming the palate. The base of the curry, made with onions, tomatoes, and dahi (curd), offers a creamy texture while keeping the fat content in check. Purine Chicken Curry is ideal for those seeking a lighter alternative to richer gravies, perfectly pairing with phulka (roti) or steamed chawal (rice). This dish is also a popular choice during festivals like Holi and Diwali, reflecting the celebratory essence of Indian cuisine.
Ingredients(for 1 bowl of curry with 2 pieces of chicken)
- 250 grams Skinless chicken breast (murgh)
- 1 medium, finely chopped Onion (pyaz)
- 1 large, pureed Tomato (tamatar)
- 1/4 cup Low-fat curd (dahi)
- 1 tablespoon Ginger-garlic paste (adrak-lehsun ka paste)
- 1/2 teaspoon Turmeric powder (haldi)
- 1 teaspoon Coriander powder (dhania powder)
- 1/2 teaspoon Red chilli powder (lal mirch powder, adjust to taste)
- 1/2 teaspoon Garam masala (freshly ground)
- 1 tablespoon Mustard oil (sarson ka tel)
- to taste Salt (namak)
- 2 tablespoons, chopped Fresh coriander leaves (hara dhania) - optional
Instructions
- 1
Marinate the chicken with curd, half of the turmeric, and salt. Set aside for at least 10 minutes to tenderize and infuse flavor.
10 minutes
Marinating keeps the chicken juicy and helps absorb spices.
- 2
Heat mustard oil in a kadhai (wok) over medium flame. Add onions and sauté until golden brown.
5 minutes
Add a pinch of salt to onions for faster browning.
- 3
Add ginger-garlic paste and cook till the raw aroma disappears. Stir in the remaining turmeric, coriander powder, and red chilli powder.
2 minutes
Fry spices on low flame to avoid burning.
- 4
Pour in the pureed tomato, cook until oil separates and masala turns aromatic.
3 minutes
Cook tomatoes thoroughly for a rich base.
Why This Dish is Healthy
This curry is a healthy choice because it uses lean chicken for high protein and skips heavy cream and excess oil, reducing saturated fat intake. The inclusion of fresh tomatoes and onions increases fiber and micronutrient content, while homemade spice blends are free from preservatives. It’s ideal for those managing weight and seeking a balanced Indian lunch.
Purine Chicken Curry is a high-protein, low-fat meal due to the use of skinless chicken breast and minimal mustard oil. It provides essential amino acids, vitamin B6, and niacin, supporting muscle health and metabolism. The use of turmeric and coriander offers antioxidant and anti-inflammatory properties, while tomatoes add vitamin C and potassium. Low-fat curd enriches the dish with probiotics and calcium, aiding digestion and bone health.
Pro Tips
- 💡Tip 1: Always marinate the chicken for tenderness and flavor.
- 💡Tip 2: Use freshly ground garam masala for the best aroma.
- 💡Tip 3: Adjust the gravy consistency with hot water to avoid cooling the curry.
Storage & Serving
Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently on the stove, adding a splash of water to retain moisture.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 280.0 kcal |
