Chicken Curry
Main Dishes • Indian
Description
This dish pairs perfectly with roti flatbreads, fresh raita yogurt, and mango or lime chutney. Garlic paste can be bought at the store or made at home, which prevents your hands from getting messy with garlic every time you cook, making it very convenient.
Ingredients
- Onion 1 piece
- Skin-On Chicken Breasts 2 pieces
- Coconut Milk 5 fl oz
- Passata Tomato Sauce 4 tablespoons
- Basmati rice ½ cup
- Garam Masala 2 teaspoons
- Ground coriander ½ g
- Mild Chili Spice to taste
- Ground Cinnamon ½ teaspoon
- Turmeric ½ teaspoon
- Toasted Cumin Seeds ½ teaspoon
- Mustard Greens ½ teaspoon
- Red Curry Powder 1 teaspoon
- Grated Ginger Root to taste
- Ginger-Garlic Paste 1 teaspoon
- Orange zest 1 teaspoon
- Chicken Broth 5 fl oz
- Chopped Green Onions to taste
Step-by-Step Guide
Step 1
Heat vegetable oil in a heavy-bottomed pan and dissolve the spices in it. Heat for 3–4 minutes. Add grated ginger, 1–2 teaspoons of garlic paste, and chili pepper.
Step 2
Add the sliced onion to the spicy mixture and simmer on low heat until the onion softens, adding broth as needed.
Step 3
Place the sliced chicken breast into the pan and let it absorb the complex and rich aroma. Now simmer for about 20 minutes, periodically adding coconut milk to taste. The more milk we add, the softer the flavor will be in the end. So, if you prefer it spicier, don't overdo it with the milk. Closer to the meat being done, add the tomato paste and mix.
Step 4
Serve with pre-cooked steamed basmati rice, garnished with chopped cilantro and lime zest.
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