Curry Chicken
This Indian-style curry chicken is super rich, creamy, and packed with flavor. Serve it with white rice for a quick and easy family dinner!
Servings: 6 Servings
Calories: 322kcal
Equipment
- Frying pan
Ingredients
- 3 tablespoon olive oil
- 1 large onion , chopped
- 3 cloves garlic , minced
- 1 large carrot , diced
- 3 tablespoon mild curry powder
- ½ teaspoon red pepper flakes
- 1 teaspoon ground cinnamon
- ½ teaspoon turmeric powder
- 2 teaspoon paprika
- 2 bay leaves
- ¾ teaspoon fresh ginger , grated
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- 4 large skinless, boneless chicken breasts , cut into small chunks
- 1 ½ cups plain yogurt
- 1 ½ cups coconut milk
- 1 tablespoon tomato paste
- ½ lemon juiced
- 1 teaspoon fresh parsley , chopped
Instructions
- Wash the chicken breasts, pat them dry and then cut them into bite-size pieces. Set aside.
- Heat the oil in a large frying pan over medium heat. Sauté carrot and onion for 2-3 minutes or until softened.
- Add in garlic, cinnamon, paprika, bay leaf, red pepper flakes, curry powder, turmeric, minced ginger, sugar, and salt. Cook for 1-2 minutes, stirring frequently.
- Add the chicken breast chunks, yogurt, tomato paste, and coconut milk. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes.
- Stir in lemon juice, remove bay leaf, garnish with fresh parsley and serve warm.
Notes
Bone-in chicken thighs or drumsticks also work fine in this recipe.
Nutrition
Serving: 1serving | Calories: 322kcal | Carbohydrates: 10g | Protein: 20g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 351mg | Potassium: 631mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2511IU | Vitamin C: 6mg | Calcium: 108mg | Iron: 3mg