Chicken Curry Redo
This chicken curry recipe is a must-make. It uses easy-to-find ingredients and simple methods to make a delicious curry recipe you can come back to again and again.
Servings: 4 servings
Ingredients
- 3 tablespoons vegetable oil
- 2 cinnamon sticks or 1 teaspoon ground cinnamon
- 1 bay leaf
- 4 tablespoons curry powder 1/4 cup
- 2 teaspoons garam masala
- 1 teaspoon paprika
- 1 large yellow onion diced small
- 1/2 serrano chili seeds removed, diced fine, see note
- 2 garlic cloves minced
- 2 teaspoons fresh ginger grated
- 1 teaspoon kosher salt if using table salt, start with 1/2 teaspoon
- 15 ounces diced tomatoes drained
- 1 pound boneless, skinless chicken breasts cut into bites sized pieces
- 1 cup plain yogurt
- 1/2 cup coconut milk
Instructions
- Heat the oil in a large skillet over medium heat.3 tablespoons vegetable oil
- Add the cinnamon sticks and bay leaf, and toast for about 30 seconds. Then add in the curry powder, garam masala, and paprika, and toast for 30 more seconds. (If using ground cinnamon, add it with the other ground spices.)2 cinnamon sticks, 1 bay leaf, 4 tablespoons curry powder, 2 teaspoons garam masala, 1 teaspoon paprika
- Add in the onion, serrano chili, ginger, garlic, and salt. Continue cooking until the onion is translucent, about 5 to 7 minutes. If it starts to stick or burn, you can add a few tablespoons of water.1 large yellow onion, 1/2 serrano chili, 2 garlic cloves, 2 teaspoons fresh ginger, 1 teaspoon kosher salt
- Add in the diced tomatoes and continue cooking until the tomatoes begin to break down, about 7 to 10 minutes.15 ounces diced tomatoes
- Add the chicken, yogurt, and coconut milk. Stir to combine and bring to a simmer. You should see intermittent bubbles the size of small peas. Cook, uncovered for 20 to 25 minutes. Taste the sauce and add more salt if needed. Additionally, if the canned tomatoes made the sauce bitter, you can add a pinch of sugar (less than a teaspoon) to balance that out.1 pound boneless, skinless chicken breasts, 1 cup plain yogurt, 1/2 cup coconut milk
- Serve over rice and with naan and enjoy!
Notes
Serrano chilis are very spicy. Use gloves when cutting them to prevent you from burning yourself. Removing the ribs and seeds keeps this recipe from being too spicy, but if you are worried, you can also add the chili half whole (rather than diced) in step 3 and then remove it at the end.