Chicken Curry Recipe
Course: ChickenDifficulty: MediumServings
4
servingsPrep time
30
minutesCooking time
37
minutesCalories per serving
300
kcalPerhaps the most popular Indian dish in the world!
While many recipes for chicken curry tend to be hot and spicy, this particular one will be mild by comparison. The chicken curry recipe you are about to follow has its origins in the northern part of India.
Over the years, its popularity has spread to dozens of countries, eventually finding its way to the United States. Americans find this variety of chicken curry appetizing because it is more similar to the foods they are used to eating, as opposed to other chicken curry recipes that are firmly Indian in their preparation and ingredients.
This version of chicken curry consists of chicken breasts sliced thin. Curry powder is then used to sauté the chicken breasts. Afterwards, they are placed in a curry sauce that is sweet and not overly spicy, which is common in the vast majority of traditional Indian recipes for this dish. Many people do not want their curry sauce to be too thin and runny. If you want to thicken your curry sauce, you can mix it together with Greek yogurt. The overall preparation time you should expect for this chicken curry dish will be roughly 30 minutes. If done properly, the chicken you end up with should be extremely tender every time.
Since the preparation is not overly difficult, you can make the most of some of your downtime while the chicken is cooking to prepare some basmati rice. This will be an excellent side dish to serve along with your chicken.
While many recipes for chicken curry tend to be hot and spicy, this particular one will be mild by comparison. The chicken curry recipe you are about to follow has its origins in the northern part of India.
Over the years, its popularity has spread to dozens of countries, eventually finding its way to the United States. Americans find this variety of chicken curry appetizing because it is more similar to the foods they are used to eating, as opposed to other chicken curry recipes that are firmly Indian in their preparation and ingredients.
This version of chicken curry consists of chicken breasts sliced thin. Curry powder is then used to sauté the chicken breasts. Afterwards, they are placed in a curry sauce that is sweet and not overly spicy, which is common in the vast majority of traditional Indian recipes for this dish. Many people do not want their curry sauce to be too thin and runny. If you want to thicken your curry sauce, you can mix it together with Greek yogurt. The overall preparation time you should expect for this chicken curry dish will be roughly 30 minutes. If done properly, the chicken you end up with should be extremely tender every time.
Since the preparation is not overly difficult, you can make the most of some of your downtime while the chicken is cooking to prepare some basmati rice. This will be an excellent side dish to serve along with your chicken.
Ingredients
1/4 cup chopped fresh cilantro
2 teaspoons sugar
1 tablespoon cornstarch
1 tablespoon grafted fresh ginger
1 medium yellow onion, finely chopped
2 1/2 teaspoons curry powder, divided
2 of skinless, boneless chicken breasts cut into strips
1/4 cup whole Greek yogurt
1 cup frozen peas
2 cups low sodium chicken broth
4 minced garlic cloves
3 tablespoons vegetable oil, divided
Freshly ground black pepper and salt
Directions
- Begin by sprinkling one teaspoon of curry powder, 1/4 teaspoon of pepper and 3/4 teaspoon of salt evenly over the chicken.
- Use a skillet to heat up 1 1/2 tablespoons of oil until it begins to smoke. Put in one layer of chicken. You should stir it frequently for roughly three minutes. When it is finished, it should be lightly browned. Place the chicken in a bowl.
- Another 1 1/2 tablespoons of oil should be placed in the skillet at medium heat. Take the onions and place them in the skillet, cooking them for five minutes. Add 1 1/2 teaspoons of curry powder, ginger and garlic. Continue cooking for one minute.
- Use a whisk to combine the cornstarch and chicken broth. Cook in a skillet with 1/8 teaspoon of salt and the sugar. Boil these for five minutes. Lower the heat and place the chicken and the peas in the skillet. Cook at low heat until the chicken is completely cooked. Add the cilantro and yogurt.
