Tuesday, 21 February 2012

Chicken Curry

 I wanted to try a different recipe for chicken curry and I came across this one.  Don't get overwhelmed with how many ingredients there are, it really adds to the floavor and I think you'll really love this one. Beware though, it's really spicy!

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
2 skinless, boneless chicken breast halves - 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

Heat olive oil in a skillet over medium heat.

Saute onion until lightly browned.

Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt.

Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk.

Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.

Remove bay leaf, and stir in lemon juice and cayenne pepper.

Simmer 5 more minutes.

Note: I put mine in a slow cooker with raw chicken drum sticks (after mixing it all together) and cooked it in there for 5 hours. It gets spicier the longer you cook it so keep that in mind. In the end I had to add a lot of plain yogurt to tame it down. 

1 comment:

  1. That looks so good, I've always been afraid to make it, thinking it would be too spicy for me.



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