Easy Chicken Curry

Saturday, August 15, 2015

This chicken curry recipe is wonderfully simple—it's so fool-proof, I couldn't believe it either. The curry it yields is mind-blowingly tasty. It works well with rice or naan. You can even add cashews if you like.

4 tbsp unsalted butter or ghee
2 medium onions, finely chopped
2 large garlic cloves, finely chopped
1 tbsp finely chopped peeled fresh ginger
5 tbsp curry powder
2 tsp salt
2 tsp cumin powder
1 tsp chili powder
4 to 6 chicken breasts, cut into 1" pieces
2 cups chopped tomatoes
1/4 cup chopped fresh coriander leaves
3/4 cup plain whole-milk yogurt

1. In a pot, heat ghee on medium-low heat until foam recede.
2. Add in the onions, garlic, and ginger and cook for about 6 minutes until soft.
3. Stir in the curry powder, salt, cumin, and chili powder letting it cook for 2 minutes.
4. Add chicken into pan, stirring to coat chicken in spices.
5. After 3 minutes, stir in the tomatoes and coriander leaves.
6. Gently simmer with cover on for about 20 minutes until the chicken is cooked through and the acidity of the tomatoes have decreased. Stir occasionally and taste often, adjusting with curry powder, cumin, or salt as desired.
7. Serve with yogurt. 

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