Indian Chicken Curry II
1
Person talking
"This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses! It is best served with fresh Naan bread and Jasmine or Basmati rice." From Allrecipes.com
- Ready In:
- 45mins
- Serves:
- Units:
1
Person talking
ingredients
- 3 tablespoons olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 3 tablespoons curry powder
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1 bay leaf
- 1⁄2 teaspoon grated fresh gingerroot
- 1⁄2 teaspoon white sugar
- salt
- 2 chicken breast halves, skinless, boneless, cut into bite-size pieces
- 1 tablespoon tomato paste
- 1 cup plain yogurt
- 3⁄4 cup coconut milk
- 1⁄2 lemon, juiced
- 1⁄2 teaspoon cayenne pepper
directions
- Heat olive oil in a skillet over medium heat. Saute 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.
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
RECIPE MADE WITH LOVE BY
@Cheri 911
Contributor
@Cheri 911
Contributor
""This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses! It is best served with fresh Naan bread and Jasmine or Basmati rice."
From Allrecipes.com"
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by:
-
Reply
-
As a whole, my family liked this: 'weird, but I like it' said daughter #1, ' I'd give it 6 out of 5 stars!' raves my husband, and daughter #2 said, I like it and would eat it again if the sauce was a dip and the chicken was plain.' Me--chef in residence, give it 4 bright stars!<br/><br/> Extremely flavorful bordering on rich. Definitely serve with a refreshing palate cleanser such as cucumbers, yogurt, or fresh cold water! I served it with plain white rice. Basmati or Jasmine rice are recommended, but I used what I had on hand. Also a green salad as a side for nutrition and color.<br/><br/>The substitutions I made: used dry ginger instead of grated fresh gingerroot and reconstituted lemon juice, adjusted accordingly. Beautiful color and easy to make.<br/><br/>Next time I may add peas, back off on the cayenne pepper, and use fresh ginger root and fresh lemon juice from real lemons. Thanks for this recipe!1Reply
-
"This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses! It is best served with fresh Naan bread and Jasmine or Basmati rice." From Allrecipes.com
