Indian Chicken Curry
Indian Chicken Curry
March 7, 2014 • Posted by Alexandra Supel

Indulge in the delicious and aromatic spices of this traditional Indian yellow-curry chicken in an easy to follow recipe. This medium-spicy recipe can be tailored to your own preferences, but go ahead and give it a try!

Indian Chicken Curry
serving size:8

¼ cup olive oil
1 large sweet onion, chopped
4 cloves garlic, minced
¼ cup and 2 tbsp. curry powder
2 tsp. ground cinnamon
4 tsp. paprika
2 bay leaves
1 ½ teaspoon fresh ginger root, grated
1 tsp. cayenne pepper
2 full tbsp. tomato paste
2 cups plain yogurt (Greek also works very well!)
1 ½ cups coconut milk
1 lemon, juiced
1 tsp. sugar
4 skinless, boneless chicken thighs cut into bite-size pieces
salt to taste

After heating the olive oil in a skillet over medium heat, sauté the chopped onions until slightly browned. Then, stir in the minced garlic, cinnamon, curry powder, paprika, ginger, bay leaves, sugar and salt and stir for two minutes until combined.

Next, add the bite-size chicken pieces, along with the yogurt, coconut milk, and tomato paste. Bring everything to a boil, reduce heat, cover, and simmer for 25 minutes.

After, remove the bay leaves so the flavor doesn’t become too intense and stir in the lemon juice and cayenne pepper. Allow it to simmer an extra 5 minutes for the flavors to combine.

Serve with basmati rice or fresh Naan bread for the perfect experience. Enjoy!

Note: You can add a teaspoon of saffron to the rice as it cooks to get a beautiful, rich yellow color. Although we suggest using chicken thighs to get the juiciest bits of meat, we know it’s a time-consuming hassle to cut all the fat off, so you can use chicken breasts and it will be equally delicious! You can also add more cayenne pepper to give it an extra kick.

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