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: 1 small (chopped)
- garlic: 2 clove (minced)
- curry powder: 3 Tbsp
- ground cinnamon: 1 tsp
- paprika: 1 tsp
- bay leaf: 1 piece
- ginger root: 0.5 tsp (fresh; grated)
- white sugar: 0.5 tsp
- salt: 0 piece (to taste)
- skinless, boneless chicken breast halves: 2 piece (cut into bite-size pieces)
- tomato paste: 1 Tbsp
- plain yogurt: 1 cup
- coconut milk: 0.75 cup
- lemon: 0.5 piece (juiced)
- 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.
