Chicken Curry Recipe
This rich and aromatic chicken curry combines tender chicken with a fragrant blend of spices, coconut milk, and yogurt for a creamy, flavorful dish. Infused with warm cinnamon, paprika, and a hint of heat, it’s perfect with rice or naan for a comforting meal.
Equipment
- Large skillet
- Wooden spoon
- Measuring spoons
- Chef’s knife
- Cutting board
- Mixing bowl
Ingredients
- 1 small onion, chopped
- ½ tsp cayenne pepper
- 3 tbsp curry powder
- 3 tbsp olive oil
- ¾ cup coconut milk
- 1 tbsp tomato paste
- ½ cup lemon, juiced
- 2 skinless, boneless chicken breast halves cut into bite-size pieces
- 2 cloves garlic, minced
- 1 cup plain yogurt
- salt to taste
- 1 tsp ground cinnamon
- 1 tsp paprika
Instructions
- Heat olive oil in a skillet over medium heat and sauté the onion until lightly browned.
- Stir in the garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar, and salt, cooking for about two minutes while stirring to blend the flavors.
- Add the chicken pieces along with tomato paste, yogurt, and coconut milk, bringing everything to a boil before reducing the heat and letting it simmer for 20 to 25 minutes.
- Once the chicken is tender, remove the bay leaf and mix in lemon juice and cayenne pepper, allowing it to simmer for another five minutes.
- Serve hot and enjoy.
Notes
- Marinate the chicken in yogurt and spices for at least 30 minutes before cooking.
- Adjust the spice level by adding more cayenne or reducing the cinnamon for a milder taste.
- Use full-fat coconut milk for a richer and creamier consistency.