Quick Chicken Curry
Prep
10m
Cook
20m
| Category: | Main Dish Poultry |
| Cuisine Type | Latin |
Ingredients
For
4
Person(s)
Recipe
| Salt and freshly ground pepper, to taste |
| 2 tablespoon(s) garam masala |
| 2 tablespoon(s) butter |
| 1 onion, diced |
| 2 garlic cloves, chopped |
| 1 tablespoon(s) minced ginger |
| 2 tablespoon(s) vegetable oil |
| 1 fresh chile pepper, such as green finger chile or jalapeno |
| 1 tablespoon(s) red Indian curry paste |
| 28 ounce(s) can diced tomatoes |
| 14 ounce(s) can coconut milk |
| 2 tablespoon(s) all natural peanut butter |
| Juice of 1/2 lemon |
| Handful chopped cilantro or mint |
| 4 small chicken breasts or 8 chicken thighs, boneless and skinless |
| 1 pkg of Naan bread |
Quick Chicken Curry Directions
- Cut chicken into large chunks. Season chicken with salt and pepper and garam masala.
- Heat 2 tbsp. oil in a large skillet over medium heat. When oil is hot, add butter and chicken and cook until chicken is browned on both sides, about 3 to 5 minutes. (The chicken doesn’t have to be cooked through as it will get added back to the pan to finish cooking.) Remove from pan.
- If pan looks dry, add 1 tbsp. more oil. Add onion, garlic, ginger and chile. Cook, stirring occasionally, until vegetables start to soften, about 2 to 3 minutes. Add curry paste. Cook, stirring, until spices are fragrant, about 2 minutes.
- Add tomatoes, coconut milk and peanut butter. Bring to a boil. Reduce heat to a simmer. Add chicken back to pan. Continue to cook until chicken is cooked and sauce has thickened and flavours marry, about 10 minutes. Stir in fresh lemon juice and cilantro. Serve with Basmati Rice with Peas and Pappadums with Easy Yogurt Dipping Sauce.
