Indian Chicken Curry

Name: Indian Chicken Curry
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 small onion, chopped; 2 cloves garlic, minced; 3 tablespoons curry powder; 1 teaspoon ground cinnamon; 1 teaspoon paprika; 1 bay leaf; 1/2 teaspoon grated fresh ginger root; 1/2 teaspoon white sugar; salt to taste; 1 lb chicken thighs - cut into bite-size pieces; 1 tablespoon tomato paste; 1 cup plain yogurt; 3/4 cup coconut milk; 1/2 lemon, juiced; 1/2 teaspoon cayenne pepper

This is just a basic Indian Curry that's pretty simple to make while still staying true to the overall idea. If you are just wanting to test out making Indian food at home, this is a great starter recipe that's tough to get wrong.

Technically, this is closest to being a Korma. In a US Indian restaurant, it may just be called "Curry" but might also be called "Korma" since that's what it technically is.

45 minutes380 cal / servingServes 4

Scale

Ingredients

3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
1/2 teaspoon grated fresh ginger root
1/2 teaspoon white sugar
salt to taste
1 lb chicken thighs - cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt
3/4 cup coconut milk
1/2 lemon, juiced
1/2 teaspoon cayenne pepper

Steps

Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and sauté until lightly browned.
Stir in the minced garlic, curry powder, ground cinnamon, paprika, bay leaf, grated ginger root, white sugar, and salt. Cook and stir for 2 minutes to toast the spices and release their aromatics.
Stir in the tomato paste.
Remove from the heat and slowly add the coconut milk and yogurt (this is called tempering). Put back on the heat once both are completely added.
Add the bite-size chicken pieces in, ensuring that they're covered in the sauce.
Bring the mixture to a boil, then reduce heat to low and simmer for 20 to 25 minutes.
Remove the bay leaf from the skillet and discard.
Stir in the fresh lemon juice and the cayenne pepper.
Simmer the mixture for 5 more minutes to allow flavors to meld.
Serve hot.

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