Updated on Dinner

Chicken Curry

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Chicken curry is a delicious Indian dish with lots of aromatic spices and flavors. The dish consists of chicken that is stewed in a creamy tomato based sauce that’s seasoned with ginger, garlic, and an array of Indian spices. This meal is packed full of spicy flavor and can be made in less than an hour!

Use a zester to grate the ginger. A zester is a must-have kitchen tool!
All the wonderful flavorful spices is what really gives this dish it’s wow factor!

Using yogurt to marinate the chicken helps tenderize the chicken and blends in the other flavors to make the chicken juicy and tasty.

The smell of the onions, garlic, and ginger cooking is worth making this dish alone!

I had never made Curry Chicken until recently because I figured it would be an extremely difficult meal to make. Nothing could be further from the truth! This meal is SO simple and takes no time to cook!

I like to use Jasmine rice, but regular white rice works great too.
Pairs perfectly with a good white wine!
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Chicken Curry

Servings 2

Ingredients

  • Chicken:
  • 2 boneless skinless chicken breasts, cut into bite sized cubes
  • 1 cup Greek yogurt
  • 1 tablespoon salt
  • 2 teaspoons cumin
  • ½ teaspoon allspice
  • ¼ teaspoon cinnamon
  • Sauce:
  • Vegetable oil
  • 1 small onion diced
  • 3 garlic cloves minced
  • 1 teaspoon grated ginger root
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 3 tablespoons curry powder
  • 1 teaspoon cumin
  • ½ teaspoon turmeric
  • ¼ teaspoon allspice
  • ¼ teaspoon cayenne pepper
  • ¾ cup chicken stock
  • 1 (14oz) can crushed tomatoes
  • ½ cup heavy cream
  • Cilantro roughly chopped
  • Jasmine or white rice cooked

Instructions

  1. Add the chicken, yogurt, salt, cumin, allspice, and cinnamon to a medium sized bowl and stir together to coat the chicken. Refrigerate for 30 minutes.
  2. Add 2 tablespoons of vegetable oil to a large pan over medium-high heat. Once the oil is hot, add the chicken and sear on each side for 2-3 minutes. Remove the chicken from the pan and set aside.
  3. Turn the heat down to medium and add a bit more oil to the pan. Add the onions, garlic, and ginger and cook for 2-3 minutes. Add in the spices and cook for 30 seconds stirring constantly. Stir in the chicken stock, crushed tomatoes, and seared chicken. Turn the heat to low and simmer for 10 minutes stirring occasionally until the sauce is slightly reduce. Stir in the heavy cream and continue to simmer for 4-5 minutes stirring occasionally. Taste the sauce to see if any salt needs to be added. Serve over cooked rice topped with cilantro.

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