My daughter was home visiting so I asked what she wanted me to make. She said and Easy Chicken Curry Recipe. My daughter loves to be in the kitchen so I know I will get plenty of help with the meal. More importantly, and more fun, I know she is going to bring her own ideas to the table too. Did you get the PUN? She said we should make our own NAAN. We made two kinds including a cheese NAAN. The NAAN was awesome and I will share that in a later post.
I have made chicken curry a number of times. I have made variations including a base to make a Yellow Chicken Curry and a very similar recipe to this Chicken Curry. Making Indian dishes used to be intimidating but not now because I have the experience. However, I am not fully satisfied with the depth of flavor that I can create. I recently saw an episode of Diners, Drive-in and Dives that provided me some real insight into this challenge. I am not adding enough spices to the skillet and oil. Adding enough spice to the oil enables the spice flavors to release and intensify. The other trick was he made a base for his curry dish that he also added to the spices. I did this but that comes in a later post.
The fun part of Indian recipes is that there is so much flavor in the sauce, you want a vehicle to absorb or pick up all the sauce. The chicken is really added to give some texture to the dish. The dish can easily be vegetarian by using chickpeas, lentils or cauliflower. If you go the vegetarian route, the recipe is also vegan because there is no dairy, only coconut milk.
The cast of characters.
The non-fat yogurt marinating liquid and chicken added.
The oil, heating of the spices and using onions to make a base for the sauce.
The browning of the chicken and then adding to the curry sauce.
The Easy Chicken Curry Recipe plated.
Easy Chicken Curry Recip
- 2 Whole Chicken Breasts Cubed
- 1/4 Cup Lemon Juice
- 1/2 Cup Yogurt
- 3 Tbsp Canola Oil
- 1 Clove Garlic Minced
- 1 Inch Ground Ginger
- 1 Tbsp Canola Oil
- 1 Medium Onion Diced
- 1 Tsp Ground Coriander
- 2 Tsp Ground Cumin
- 1 Tsp Cayenne Pepper
- 1 Tsp Ground Cardamon
- 1 Tsp Paprika
- 1 Tsp Salt
- 12 Ounces Tomato Puree
- 1/2 Cup Coconut Milk
- 3 Tbsp Cilantro chopped
Combine the yogurt marinade ingredients and mix with the cubed chicken. Marinate for 30 minutes and set aside.
In a Dutch Oven, heat the oil and add the onions and spices. Cook for 4 - 5 minutes until the onions soften and the spices open up. Add the tomato puree and coconut milk and cook for 2 minutes. Add the chicken and simmer for 20 minutes.
Serve over white rice, sprinkle with cilantro and enjoy!