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I love now that I can walk in to the house and pull a pretty nice recipe together in short order. Not that I am a short order cook. Oh but I am, when the kids are home. My point is experience is a great teacher. Also, having a prepared ingredient that was frozen for future use means the dish can have some complexity to it. As the title to this recipe suggests, the base of this recipe is curry. It is actually a curry gravy that I made a couple months back. I used half of it and saved the rest.
In this recipe, I have played with it, and actually, I am adding in less of the gravy. The curry flavor comes from the madras curry spice rub and the creaminess comes from using coconut milk. The gravy is more traditional and adds depth but if you are in a rush, you can still get a good curry flavor with the ingredients shared below before adding the gravy.
Ingredients:
- 6 boneless, skinless thighs
- 2 tbsp curry powder
- 1 tbsp each garam marsala & turmeric
- 1/4 – 1/2 cup coconut milk
- 1/2 cup fat-free plain Greek yogurt
- 2 tbsp canola oil
- 2 tbsp ghee (Indian butter)
- 1/2 cup of curry gravy
Directions:
Dice the chicken into small cubes. Pour all the spices on to the chicken, mix with your hands and set aside.
Meanwhile, heat the oil and ghee in a sauté pan on medium high heat. Add the chicken and brown on all sides.
Add the coconut milk and mix well. Next, add the yogurt, stir and cook for a minute or two.
Then add as much as your gravy as you like.
I like a lot of sauce (I used more coconut milk than gravy to make sure I had enough sauce) to be soaked up by my rice.
Simmer for 5 – 10 minutes to let all the flavors meld. Serve over white rice. Enjoy!
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