Here’s a fairly simple recipe for one of my favorite Indian dishes – curry chicken. The curry powder I’m using is comparable to approx. 1 tbsp. minced ginger, 1 1/2 tsp. paprika, 1 1/2 tsp. ground turmeric, 1 1/2 tsp. ground coriander, and 1 tsp. ground cumin.
- 2 tbsp. olive oil
- 1 medium yellow onion, chopped
- 2 lb. boneless skinless chicken breasts, cut into 1″ pieces
- 3 cloves garlic, minced
- 2 tbsp. curry powder
- 1 (15-oz.) can crushed tomatoes
- 1 1/2 cup chicken broth
- 1/2 cup heavy cream
- Salt & black pepper
Add the oil to a large pot over medium-high heat. Add onion and cook until soft, about 5 minutes. Add chicken and sear until no pink remains. Stir in garlic and cook for about 2 minutes. Add the curry powder, mix thoroughly and cook for about 2-3 minutes.
Add the tomatoes and broth and bring to a simmer. Stir in the cream, and season with salt and pepper. Simmer until chicken pieces are cooked through, about 15 to 20 minutes. Serve with basmati rice.
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