Adapted from
Madhur Jaffrey's Quick & Easy Indian Cooking
Madhur Jaffrey's Quick & Easy Indian Cooking
This appetisingly fragrant spicy curry is
easy to make.
easy to make.
Indian Chicken Curry
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 white sugar
salt to taste
1 lb skinless, boneless chicken
breasts
1 tablespoon tomato paste
1 cup plain yogurt
1 can (400g) coconut milk
1/2 lemon, juiced
Chop onion. CLICK HERE for
instructions.
Heat olive oil in a pot over
medium heat.
Add onion.
Saute onion until deep golden
brown. Stir occasionally.
Add garlic.
Stir and saute for one minute.
Add curry.
Add cinnamon.
Add paprika.
Add bay leaf.
Add sugar.
Add salt.
Stir.
Add chicken.
Add tomato paste.
Add yogurt.
Add coconut milk.
Stir well. Bring to a boil, reduce
heat, and simmer for 25 minutes.
Remove bay leaf. Add lemon
juice. Stir well. Simmer 5 more
minutes.
Enjoy!
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 white sugar
salt to taste
1 lb skinless, boneless chicken
breasts
1 tablespoon tomato paste
1 cup plain yogurt
1 can (400g) coconut milk
1/2 lemon, juiced
Chop onion. CLICK HERE for
instructions.
Heat olive oil in a pot over
medium heat.
Add onion.
Saute onion until deep golden
brown. Stir occasionally.
Add garlic.
Stir and saute for one minute.
Add curry.
Add cinnamon.
Add paprika.
Add bay leaf.
Add sugar.
Add salt.
Stir.
Add chicken.
Add tomato paste.
Add yogurt.
Add coconut milk.
Stir well. Bring to a boil, reduce
heat, and simmer for 25 minutes.
Remove bay leaf. Add lemon
juice. Stir well. Simmer 5 more
minutes.
Enjoy!
