Quick Indian Chicken Curry

Can be served over rice with naan bread for dipping or can chop up small pieces of potato and simmer with the sauce.

Servings

3 – 6

Ready In:

45 minutes

Good For:

Main Dish

 

Quick Indian Chicken Curry

By: Glenda McGeachy

 

Ingredients

  • 3 Tbsp. olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 3 Tbsp. curry powder
  • 1 tsp. ground cinnamon
  • 1 tsp. paprika
  • 1 bay leaf
  • 1/2 tsp. grated fresh ginger root
  • 1/2 tsp. white sugar
  • salt to taste
  • 2 skinless, boneless chicken breast halves – cut into bite-size pieces
  • 1 Tbsp. tomato paste
  • 1 cup plain yogurt
  • 3/4 cup coconut milk
  • 1/2 lemon, juiced
  • 1/2 tsp. cayenne pepper

NOTE: 3 tbsp will be a strong curry flavor, this can be reduced.

Step by Step Instructions

Step 1

Heat olive oil in a skillet over medium heat. Sauté onion until lightly browned.

Step 2

Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt.

Step 3

Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk.

Step 4

Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.

Step 5

Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.