Quick & Easy Indian Chicken Curry
This is a very full-flavored curry thanks to the traditional addition of coconut milk, which many recipes often omit. I really like the texture of this curry and the fact that it is not all mushy like some stews. Theres just something about the moist, tender springiness of the chicken that really makes me appreciate the phenomenal flavor of curry powder. Try it and see for yourself!
This is a very full-flavored curry thanks to the traditional addition of coconut milk, which many recipes often omit. I really like the texture of this curry and the fact that it is not all mushy like some stews. Theres just something about the moist, tender springiness of the chicken that really makes me appreciate the phenomenal flavor of curry powder. Try it and see for yourself!
- 1 teaspoon ground cinnamon
- salt to taste
- 1 teaspoon paprika
- 1 small onion chopped
- 1/2 teaspoon cayenne pepper
- 1 bay leaf
- 1/2 teaspoon white sugar
- 1/2 lemon, juiced
- 1 tablespoon tomato paste
- 2 cloves garlic minced
- 3 tablespoons olive oil
- 1 cup plain yogurt
- 3 tablespoons curry powder (if your 1st time with curry, may reduce to 1-2 tb or it may be too spicy for you)
- 1/2 teaspoon grated fresh ginger root
- 2 boneless, skiness chicken breast halves cut into bite-size pieces
- 3/4 cup coconut milk
- chopped cilantro for garnish (if desired)
- Carbohydrate 6.16709128121338 g
- Cholesterol 46.8516666682276 mg
- Fat 9.23199346906372 g
- Fiber 1.054630322553 g
- Protein 20.3701820709067 g
- Saturated Fat 6.0836606083572 g
- Serving Size 1 1 Serving (153g)
- Sodium 654.618632203768 mg
- Sugar 5.11246095866039 g
- Trans Fat 0.732530231716158 g
- Calories 187 calories
Step-by-step
- 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.
- Place atop an aromatic rice such as saffron, jasmine, or basmati or alternatively dice some potatoes and mix those in with the curry itself.
- Garnish with lots of fresh, chopped cilantro (if using) and serve.
Equipment Requirements and Thermal Control
Successful execution requires a wide skillet with a heavy bottom, preferably cast iron or heavy-gauge anodized aluminum, measuring at least 10 inches across. A wide cooking surface ensures that the liquid reduces efficiently rather than pooling too deeply, which prevents the chicken from braising prematurely and losing its springy texture. Thin pans cause hot spots that scorch the tomato paste and yogurt solids. Maintain a gentle simmer rather than a vigorous boil once the dairy and coconut milk enter the pan, keeping the heat level low enough to prevent curdling while allowing the sauce to thicken over the 20 to 25 minute simmer window.The Determining Technique: Acid Balance
Adding the lemon juice and cayenne pepper near the end of cooking protects volatile aromatics from degrading under prolonged heat. Stir these components in after discarding the bay leaf, then maintain a final 5-minute simmer to marry the acidity with the rich coconut and yogurt base. This final adjustment cuts through the saturated fat content of six grams per serving, bringing balance to the overall flavor profile before serving over aromatic rice.
