Indian Chicken Curry
This creamy chicken curry recipe, inspired by Indian cuisine, closely resembles the curry I enjoyed during my visit to India. The aromatic blend of spices and flavors is a sensory delight! It pairs wonderfully with freshly baked naan and fragrant basmati rice.
Ingredients
- 3 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons curry powder
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1 bay leaf
- ½ teaspoon grated fresh ginger root
- ½ teaspoon white sugar
- salt to taste
- 2 skinless, boneless chicken breast halves – cut into bite-size pieces
- 1 tablespoon tomato paste
- 1 cup plain yogurt
- ¾ cup coconut milk
- ½ lemon, juiced
- ½ teaspoon cayenne pepper
Instructions
- Heat olive oil in a skillet over medium heat. Sauté 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.
- Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.
- Serve hot and enjoy!
Nutrition
Calories: 313kcalCarbohydrates: 14gProtein: 19gFat: 22gSaturated Fat: 10gCholesterol: 38mgSodium: 268mgPotassium: 576mgFiber: 4gSugar: 7gVitamin C: 15mgCalcium: 172mgIron: 4mg
Tried this recipe?Let us know how it was!