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
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
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