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<h1>Chicken Curry</h1>
This week has been Indian food week. My wife and I love Indian food. I began the week with a Vegetable Curry and then posted a Butter Chicken. When I first started cooking, I tried to make Indian food but was not very successful. With a lack of knowledge about cooking and a spice cabinet short on Indian spices, I was ill prepared to cook this wonderful food. As my cooking skills grew and I expanded the ingredients I worked with, Indian cooking was within reach. This Chicken Curry is EASY. Well at least, I now think so.
Chicken Curry
There are some very simple tricks I have learned cooking that add so much flavor to your recipes. I do not consider myself that knowledgeable on cooking. I have never gone to culinary school and my learning is by watching the Food Network and trial and error. I have learned to take some very basic techniques and apply them to different dishes. For this Chicken Curry, the spice rub was applied to the chicken at the beginning of cooking. Then, the chicken is removed from the skillet and the curry sauce is built. Creating a second flavor and then merging the two really enhances the depth of the flavor in this dish.
Making Indian chicken curry is one of the main recipes where I got exposed to coconut milk. I love the creaminess and texture that coconut milk adds to dishes. My regular readers know that I use it all the time and it is my key ingredient in my Macaroni N Cheese. Until recently, I thought coconut milk was a great substitute for heavy cream. I learned from a friend who is currently doing a weight watcher diet that it is high in fat content. So I will be researching this some and seeing if there might be other substitutes that are lighter.
The spice and vegetable ingredients.
Spice Ingredients
Vegetable Ingredients
The chicken cubed and then spices added.
Chicken Cubes
Chicken & Spices
Building the curry sauce.
Coconut Milk Added to Curry Sauce
Curry & Tomatoes
Herbs Added to Curry Sauce
Onions & peppers in skillet, and then, the vegetables added to the curry sauce.
Onions & Peppers
Vegetables Added to Curry Sauce
The Chicken Curry plated.
Chicken Curry
- 2 chicken breasts, cubed
- 1 tablespoon olive oil
- 1 tablespoon garam masala
- 1 tablespoon cumin
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 cup fat-free plain Greek yogurt
- 1 red pepper rough chopped
- 2 stalks baby bok choy, chopped
- 1 head cauliflower, cut into florets
- 8 - 10 baby carrots, chopped
- 6 - 8 button mushrooms, quartered
- 1/4 head of red cabbage, diced
- 1/4 cup yellow curry paste
- 1 14.5 ounce can of diced tomatoes
- 3/4 cup coconut milk
- 2 cups red lentils
- 2 tablespoons ghee, divided
- Cook the lentils according to the bag instructions.
- Put the cauliflower on a baking tray. Drizzle with olive oil.
- Bake in a 325 degree oven for 10 minutes.
- Turn the oven to a low broil and broil for 5 minutes.
- Remove from oven and set aside.
- Take the spices and combine with the oil and mix well.
- Add the yogurt, mix well.
- Rub into the chicken and refrigerate for at least a couple of hours and overnight if you have time.
- Put 1 tablespoon of the ghee in a skillet on medium heat.
- Add the chicken and brown on all sides - 5 - 6 minutes
- Remove from the skillet and set aside.
- Add the last tablespoon of ghee to the same skillet.
- Add in the yellow curry paste and cook for 2 minutes.
- Next, add in the diced tomatoes and there juice.
- Cook for 1 minute.
- Add in the coconut milk and cook for 3 - 4 minutes.
- Add all of the vegetables to the sauce. Cover the pan and let simmer for 10 minutes.
- Add back in the chicken and simmer for 5 minutes.
- Serve over the red lentils.
- Enjoy!
Perfect Indian Recipe 🙂
Thx Krish.
I love this recipe — so many delicious ingredients, and I love the way you layer the flavors during the cooking process.
I love to layer flavors. You get so much more flavor in the dish.
I absolutely love it that you didnt just add “curry powder” and called it a curry! The recipe looks perfect and I lvoe the idea of creating two sets of flavors from the spices and merging them. Double thumbs up! 🙂
This is praise indeed coming from Cooking Curries.
What a beautifully done curry dish! Thanks for sharing!!
Thx Felesha.
I’m always looking for good chicken dishes. This looks so colourful and vibrant! Thanks for sharing!
Thx Sam.
I love Indian food, too, but don’t make it as often as I used to (not sure why!). Your dish looks so vibrant and delicious. Great suggestion to build the flavor on the chicken first, then the curry. Looking at the pix of the skillets, I can just smell the aromas now! Lovely!
Thx so much Patricia.
I’ve been following your Indian food posts this week and must say that all of them look amazing! I haven’t chicken curry or any of these dishes for that matter yet. Definitely inspired to try out some of these dishes! 🙂
Thx for following. Try them. They are wonderful and not that hard to put together.
Curry is one of my favorites and I don’t make it nearly enough. Thanks for the inspiration.
Great. I hope I see you make this dish.
Great tutorial for this dish, Peter. It looks amazing!
Thx Dan. Hope it helps people try to make this dish.
I love curry flavor and Indian food and your recipe looks easy to make and delicious. I will have to give this dish a try. Thanks.
Please let me know if you do Ali.
Hi Peter, you are right. Indian dishes are best built around pan-frying the chicken separately than the oil.
I see you have used yellow curry paste? Is it the same one that is used for Thai Curry. I ask because those flavours are completely different.
Cheers!
It is a very similar curry paste from my knowledge. If you search my blog I have at least one half dozen curry recipes (probably more) including a couple of Thai dishes.
You’ve always got the most colorful dishes with vibrant bold flavors! Another great recipe Peter!
You are very sweet to say that. thx.