Chicken Curry
Curry is one of my favorite dishes and this is the first curry recipe I ever tried to make. It's still my family's favorite. This recipe can be made in a few hours but is better if made over two days.
Curry is one of my favorite dishes and this is the first curry recipe I ever tried to make. It's still my family's favorite. This recipe can be made in a few hours but is better if made over two days.
- salt to taste
- 2 tbsp olive oil
- 1 can coconut milk
- 1 tsp turmeric
- 4 skinless boneless chicken breasts cubed
- 16 oz plain yogurt
- 2 tsp grated ginger
- 8 cloves garlic crushed
- 1 large white onion
- 4 fresh green chili peppers seeded and finely chopped
- 1/2 tbsp ground cumin
- 1/2 tbsp ground coriander
- 1 tsp grated ginger
- Carbohydrate 19.9758456081379 g
- Cholesterol 70.707961848 mg
- Fat 31.2602870673995 g
- Fiber 1.01260000817862 g
- Protein 37.6345199170268 g
- Saturated Fat 25.2796003706418 g
- Serving Size 1 1 Serving (415g)
- Sodium 1058.17592837292 mg
- Sugar 18.9632455999593 g
- Trans Fat 2.16148226764751 g
- Calories 498 calories
Step-by-step
- In a large bowl mix the yogurt, the grated ginger and half the garlic.
- Mix chicken in with yogurt mixture and refrigerate over night. No less than two hours in fridge.
- Heat oil in large pan mince and cook onion till brown about 10 mins. (The darker the sweeter)
- Mix other half of garlic, half the chilies, the spices while waiting for onions to cook. Add to pan when onions are done.
- This should make a paste. Slowly add in Coconut Milk while stiring. Cook for about 10 mins or until mixture starts to get really dry. (Ten minutes is an estimate depending on how high you are cooking it . The important thing here is for it to become dry, otherwise the end result can come out watery)
- Add chicken yogurt mix. Heat on medium for 30 mins
- Use the other half of the chilies on plates as desired.
Coconut milk supplies the primary structural base for this dish, carrying fat-soluble aromatic compounds across the palate while dampening the sharp heat of fresh chilies. South Asian curry traditions rely heavily on building depth through distinct stages: acid marination, allium caramelization, spice blooming, and slow simmering. Yogurt tenderizes the protein by breaking down surface muscle fibers before heat ever touches the pan. Cooking onions until they reach a deep amber color takes approximately ten minutes and yields natural sugars that balance the savory spices. Letting the coconut milk reduce until it becomes quite dry prevents the final sauce from turning watery.
- Submerge the cubed chicken breasts in the yogurt mixture for a minimum of two hours, or extend the rest overnight for maximum protein tenderization.
- Mince the white onions finely and cook them over medium heat for ten minutes until they brown thoroughly.
- Incorporate the ground cumin, coriander, and turmeric into the allium base to bloom the fat-soluble spices.
- Reduce the coconut milk mixture until it approaches dryness before introducing the marinated meat.
- Maintain a gentle medium heat for thirty minutes during the final simmer.
