This dish for creamy chicken curry, with Indian influences, is much like the curry I had there. The smells and spices are enticing to the senses! Perfect with basmati rice and freshly made naan.
What`s chicken curry ?
Chicken curry from the Indian subcontinent typically features chicken stewed in a tomato-based sauce seasoned with aromatic spices. This recipe, like many others, calls for curry powder (a spice blend made with coriander, turmeric, cumin, and chili powder).
Make Indian Chicken Curry
This dish for creamy chicken curry, with Indian influences, is much like the curry I had there. The smells and spices are enticing to the senses! Delectable with frThe complete, step-by-step recipe is provided below, but here’s a quick rundown of what to expect when you cook this delicious Indian chicken curry recipe:
Diced onion should be softly browned when sautéing in olive oil. Add the seasonings (garlic, sugar, salt, ginger, bay leaf, cinnamon, paprika, and sugar) and stir. Add the yogurt, coconut milk, tomato paste, and chicken pieces. Increase the heat to a boil, then lower it and simmer for 20 to 25 minutes. After removing the bay leaf, mix in the cayenne and lemon juice. Simmer for an additional five minutes or so.
Chicken Curry Serve With….
Serve the curry over freshly cooked basmati or jasmine rice and handmade naan for a supper fit for a restaurant.
Store Indian Chicken Curry
After allowing the curry to cool, move it to an airtight container. Store in the refrigerator for up to 4 days, then reheat over the stove or in the microwave.
Ingredients
- 3 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons curry powder
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1Â bay leaf
- ½ teaspoon grated fresh ginger root
- ½ teaspoon white sugar
- salt to taste
- 2Â skinless, boneless chicken breast halves – cut into bite-size pieces
- 1 tablespoon tomato paste
- 1 cup plain yogurt
- ¾ cup coconut milk
- ½ lemon, juiced
- ½ teaspoon cayenne pepper
Directions
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Heat oil in a skillet over medium high heat. Cook garlic, ginger and onion for 3 minutes until onion is translucent.
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Add chicken and cook until it it changes from pink to white.
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Add curry powder and cook for 2 minutes.
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Add coconut milk and chicken stock. Stir, lower heat to medium and cook, simmering rapidly, for 10 minutes until sauce reduces and thickens.
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Add peas and salt. Cook for a further 2 minutes, then taste to see if it needs more salt. Garnish with coriander.
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Serve over rice, noodles or mashed potato!