Quick & Easy Indian Chicken Curry
This is a very full-flavored curry thanks to the traditional addition of coconut milk which a lot of recipes I have seen often don’t use. I really like the texture of this curry and the fact the rest of it is not all mushy like some stews. There's just something about the moist, tender springyness of the chicken that really makes me appreciate the phenomenal flavor of curry powder. Try it and see for yourself!
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
spicy
quick
fast
easy
winter
holiday
entertain
party
parties
birthday
dinner party
dinner parties
india
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 1 teaspoon ground cinnamon
- salt to taste
- 1 teaspoon paprika
- 1 small onion chopped
- 1/2 teaspoon cayenne pepper
- 1 bay leaf
- 1/2 teaspoon white sugar
- 1/2 lemon, juiced
- 1 tablespoon tomato paste
- 2 cloves garlic minced
- 3 tablespoons olive oil
- 1 cup plain yogurt
- 3 tablespoons curry powder (if your 1st time with curry, may reduce to 1-2 tb or it may be too spicy for you)
- 1/2 teaspoon grated fresh ginger root
- 2 boneless, skiness chicken breast halves cut into bite-size pieces
- 3/4 cup coconut milk
- chopped cilantro for garnish (if desired)
- Carbohydrate 6.16709128121338 g
- Cholesterol 46.8516666682276 mg
- Fat 9.23199346906372 g
- Fiber 1.054630322553 g
- Protein 20.3701820709067 g
- Saturated Fat 6.0836606083572 g
- Serving Size 1 1 Serving (153g)
- Sodium 654.618632203768 mg
- Sugar 5.11246095866039 g
- Trans Fat 0.732530231716158 g
- Calories 187 calories
Heat olive oil in a skillet over medium heat. Sauté onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes. Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes. Place atop an aromatic rice such as saffron, jasmine, or basmati or alternatively dice some potatoes and mix those in with the curry itself. Garnish with lots of fresh, chopped cilantro (if using) and serve.
