Description
This Indian Chicken Curry features tender chicken breast pieces simmered in a creamy, aromatic sauce made with yogurt, coconut milk, and a blend of traditional Indian spices. It offers a rich, flavorful experience reminiscent of authentic Indian cuisine, perfect to serve with warm naan bread and fragrant basmati rice.
Ingredients
Spices and Aromatics
- 3 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons curry powder
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1 bay leaf
- ½ teaspoon grated fresh ginger root
- ½ teaspoon white sugar
- Salt, to taste
Main Ingredients
- 2 skinless, boneless chicken breast halves, cut into bite-size pieces
- 1 tablespoon tomato paste
- 1 cup plain yogurt
- ¾ cup coconut milk
- ½ lemon, juiced
- ½ teaspoon cayenne pepper
Instructions
- Sauté the Onions: Heat olive oil in a skillet over medium heat. Add the chopped onions and sauté them until they turn lightly browned, developing a sweet aroma and soft texture.
- Add Spices and Garlic: Stir in the minced garlic, curry powder, ground cinnamon, paprika, bay leaf, grated fresh ginger, white sugar, and salt. Continue stirring the mixture for about 2 minutes to toast the spices and release their flavors.
- Add Chicken and Liquids: Add the bite-sized chicken pieces to the skillet along with the tomato paste, plain yogurt, and coconut milk. Stir everything together and bring it to a boil, ensuring the chicken is coated well with the sauce.
- Simmer the Curry: Reduce the heat to low and let the curry simmer gently for 20 to 25 minutes, allowing the chicken to cook through and the flavors to meld beautifully.
- Finish the Curry: Remove the bay leaf from the skillet. Stir in the lemon juice and cayenne pepper for brightness and heat. Let the curry simmer for an additional 5 minutes.
- Serve: Serve the curry hot, accompanied by fresh naan bread and basmati rice, garnished if desired with chopped cilantro or fried shallots for added texture.
Notes
- For extra vegetables, stir in baby spinach leaves along with the lemon juice at the end of cooking.
- This curry can be garnished with fried shallots or crispy onions to add a delightful crunch.
- Make sure to remove the bay leaf before serving, as it is used only for flavor.
- Adjust cayenne pepper quantity to control the heat level according to your preference.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
