Chicken Curry Indian Recipe
This rich and creamy chicken curry, inspired by a dish I enjoyed in India, bursts with aromatic spices and flavors that tantalize the senses. It's exceptionally tasty when paired with fresh naan and basmati rice.
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Servings: 4
Ingredients
- 3 tablespoons olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- ½ teaspoon white sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1 bay leaf
- ½ teaspoon grated fresh ginger root
- ½ teaspoon cayenne pepper
- ½ lemon juiced
- 3 tablespoons curry powder
- Salt to taste
- 2 skinless boneless chicken breast halves - cut into bite-size pieces
- 1 tablespoon tomato paste
- 1 cup plain yogurt
- ¾ cup coconut milk
Instructions
- Warm the olive oil in a skillet over medium heat. Sauté the chopped onion until it turns a light golden brown.
- Mix in the minced garlic, curry powder, ground cinnamon, paprika, bay leaf, grated ginger, sugar, and salt. Keep stirring the mixture for about 2 minutes to let the spices release their aroma.
- Add the bite-sized chicken pieces to the skillet, followed by the tomato paste, yogurt, and coconut milk. Stir well and bring the mixture to a boil. Once boiling, lower the heat and let it simmer for 20 to 25 minutes, ensuring the chicken is thoroughly cooked.
- Remove the bay leaf, then mix in the lemon juice and cayenne pepper. Allow it to simmer for an additional 5 minutes to let the flavors meld together.
- Serve the chicken curry hot and enjoy your meal!
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