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Chicken Curry Recipe

Name: Chicken Curry
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 600 g chicken breast, cut into chunks; 200 g Greek yogurt; 2 tbsp curry powder; 2 medium onions, finely chopped; 3 tbsp olive oil; 2 tbsp tomato paste; 1 can (400 g) diced tomatoes; 250 ml coconut milk; 1 tsp ground turmeric; 1 tsp cumin seeds; 1 tsp ground coriander; 1/2 tsp chili powder; 1/2 tsp garam masala; 250 g basmati rice; 4 naan breads; Salt to taste; Fresh cilantro for garnish

Stashcook

This is a yummy chicken dish with a sauce made from tomatoes, spices, and coconut milk. It's from India and is eaten with rice or bread. It's a bit spicy and very tasty!

Ingredients

600 g chicken breast, cut into chunks

200 g Greek yogurt

2 tbsp curry powder

2 medium onions, finely chopped

3 tbsp olive oil

2 tbsp tomato paste

1 can (400 g) diced tomatoes

250 ml coconut milk

1 tsp ground turmeric

1 tsp cumin seeds

1 tsp ground coriander

1/2 tsp chili powder

1/2 tsp garam masala

250 g basmati rice

4 naan breads

Salt to taste

Fresh cilantro for garnish

Method

In a bowl, mix the chicken chunks with Greek yogurt, 1 tbsp curry powder, and a pinch of salt. Cover and marinate in the fridge for 30 minutes.

Cook the basmati rice according to the package instructions.

In a large pan, heat the olive oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds.

Add the onions and cook until they are soft and golden, about 5 minutes.

Stir in the tomato paste, ground turmeric, ground coriander, chili powder, remaining 1 tbsp curry powder, and garam masala. Cook for 2 minutes.

Add the marinated chicken to the pan and cook for 5 minutes, until the chicken is browned on all sides.

Pour in the diced tomatoes with their juice and the coconut milk. Bring to a simmer.

Reduce the heat to low and cover the pan. Let the curry cook for 35 minutes, stirring occasionally.

Uncover and cook for an additional 5 minutes to thicken the sauce if needed. Season with salt to taste.

Serve the chicken curry over rice, with naan bread on the side. Garnish with fresh cilantro.

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