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Curry is a general term for Asian dishes that feature a seasoned spice sauce. The foundation for these sauces usually includes Turmeric, Cumin, Coriander, Ginger, and Chili Pepper. However, in India, they also use curry tree leaves. The spices are used to create a paste that flavors the entire meal. This Indian Curry Chicken recipe is a delicious infusion of herbs and spices with yogurt and coconut milk to make a creamy sauce. This dish goes well with cooked rice, naan, or any of your favorite pieces of bread.
- 4 boneless, skinless Chicken Breast - cut into bite-sized pieces
- 3 tablespoons Ghee
- 1 medium yellow Onion - diced
- 3 cloves Garlic - minced
- 1 thumb Ginger - minced
- 500 ml Tomato Puree
- 1/2 cup Plain Yogurt
- 1/2 cup Coconut Milk
- 1 Curry Leaf Sprig
- 1 Bay Leaf
- Salt & Cayenne Pepper to taste
Once the Ghee is melted, add the onion, garlic, and ginger sauté for 3-5 minutes.
When the onion becomes translucent, add the spice powder blend and sauté for 3-5 minutes.
Add the chicken and sauté, coating the chicken in the mixture for 10-15 minutes.
When the chicken is almost cooked, stir in the tomato purée and simmer for 5 minutes.
Mix in the yogurt, coconut milk, curry leaves, and bay leaf, bring the heat down to medium-low, and simmer for 10-15 minutes.
When the chicken is thoroughly cooked and the sauce has a thick, creamy consistency, remove from the heat and serve.
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