Chicken Curry: A Quick & Easy Recipe

1 teaspoon = 1 tsp

1 tablespoon = 1 tbs


Cookware:

1 pan

1 pot

1 cutting board

1 knife

1 ladle

Ingredients:

Olive Oil

Onion - 1

Chicken Breast 1 1/2

Garam Marsala - 1 tsp

Cumin - 3/4 tsp

Turmeric - 1 tsp

Coriander - 3/4 tsp

Paprika - 3/4 tsp

Chili Powder/Chilies (can range depending on how much you like to add) I add one tsp or two whole chilies chopped up

1 can of tomato purée

Yogurt/Whole Cream



Chicken Curry - No Cream Added



Chicken Curry - Cream Added












Disclaimer: Do not do if you are lactose intolerant

Optional: If you want a creamier curry (it will also lighten the color of the curry)

3 tbs of cream

OR

2 tbs of yogurt

Directions

- Dice up the chicken breast into bite size pieces

- Dice up the onions

- Put a tablespoon of oil in a pan and set the heat to medium low

- Put a tablespoon of oil in a pot and set the heat to low

- Put in the chicken pieces in the pan

- Put the diced onions in the pot [separate from the chicken]

- Add the Garam Marsala, Cumin, Turmeric, Coriander, Paprika, and Chili Powder to the onions and continue to stir periodically so it doesn’t burn


[optional] I like to really flavor the meat, so I also add the spices to the chicken

Add the Garam Marsala, Cumin, Turmeric, Coriander, Paprika, and Chili Powder to the chicken in the pan and stir


-Once the chicken is cooked and there is no pink on the inside, turn off the heat in the pan

-Open the can of tomato purée and put it into the pot

-Add the chicken from the pan into the pot


[optional] Add the yogurt or whole cream


- Add some more Garam Marsala or Chili Powder to taste until you get the right flavor

- Make sure the chicken is cooked all the way through before eating

- Serve with naan, roti, puri, rice or by itself

- Enjoy

Talks

EATS

Jams


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