Easy Chicken Curry
Last month we went to an Indian restaurant nearby. My Indian friend from church said it was her favorite, so I knew we had to try it. Apparently, at lunch they have an all-you-can-eat buffet! I gotta try that! We went for dinner and it was soooo good, but definitely on the pricey side. It made us want to eat MORE and MORE Indian food, so I tried out a new curry recipe. All the ones in the past I’ve made have been in the crockpot, but this one is ready within a half hour or so and is so easy. I had all the ingredients on hand already, so double win!
Ingredients
- 2 tablespoons flour
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1 lb boneless skinless chicken breast, cut into 1 1/2-inch pieces
- 2 tablespoons canola oil
- 1 tablespoon curry powder
- 1 medium onion, sliced
- 2 garlic cloves, minced
- 1 cup chicken broth
- 1 1/2 tablespoons tomato paste
- 1/4 cup chopped fresh cilantro
- 1/4 cup plain nonfat yogurt
Directions
- Mix together flour, salt and cayenne pepper in a plastic bag; add chicken in small batches, shaking to coat.
- Heat oil in a large skillet over medium-high heat.
- Add chicken and cook until lightly browned; then add curry powder and toss to coat.
- Remove from pan.
- Add onion and garlic to pan, adding a little more oil if necessary, and cook for 2 minutes, then add broth and tomato paste.
- Return chicken to pan and simmer uncovered for 8 minutes or until chicken is cooked through and sauce has thickened.
- Garnish with cilantro and a dollop of yogurt.
- Serve with jasmine rice (Target has a quick cooking kind) and naan bread.
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