This Indian-inspired creamy chicken curry recipe is similar to a curry I had in India. The aromatic spices and flavors are a delight to the senses! Delicious with fresh naan and basmati rice.
Ingredients
- olive oil : 3 Tbsp
- onion, chopped : 1 small
- garlic, minced : 2 clove
- curry powder : 3 Tbsp
- ground cinnamon : 1 tsp
- paprika : 1 tsp
- bay leaf : 1 piece
- grated fresh ginger root : 0.5 tsp
- white sugar : 0.5 tsp
- salt to taste : 0 piece
- skinless, boneless chicken breast halves - cut into bite-size pieces : 2 piece
- tomato paste : 1 Tbsp
- plain yogurt : 1 cup
- coconut milk : 0.75 cup
- lemon, juiced : 0.5 piece
- cayenne pepper : 0.5 tsp
Metric Conversion
Stages of cooking
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Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
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Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes. dotdash meredith food studios
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