Chicken curry is a common delicacy in South Asia, Southeast Asia, as well as in the Caribbean (where it is usually referred to as “curry chicken”). A typical South Asian curry consists of chicken stewed in an onion and tomato-based sauce, flavored with ginger, garlic, mango chutney, tomato puree, chili peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, cardamom and so on. Outside South Asia, chicken curry is often made with a pre-made spice mixture known as curry powder.
Now this chicken recipe is one of the easiest yet most rewarding recipe, it is so easy that even a novice cook can do it perfectly. It is also not as hot as it should be, because I added yogurt so that it will cut the level of the hotness.
But the delicious result depends on one thing only, a very good quality curry powder. It is a mixture of all those magnificent spices that I have mentioned above, that results in a tasty out come.
- 200 grams rise
- 8 sliced Chicken breast
- 6 teaspoons of Curry
- 1/2 yellow onion chopped
- 5 tablespoons unflavored yogurt
- 3 tablespoons tomato sauce
- 200 ml vegetable broth
- 1 finely chopped fresh garlic and 1/4 of teaspoon grated ginger
- Pinch of fresh ground nutmeg
- Oil, salt and pepper
- Chopped parsley
- Cook the rise according to packet instruction
- Cut the chicken in to bite size
- Heat a pan on medium with a little bit of oil, cook the chicken until half way through about 10 minutes add 2 teaspoon curry powder cook for another 5 minutes
- Put it in a bowl and set aside
- On the same pan, add the chopped onion cook till transparent and soft, add a little bit of oil if necessary
- Add the garlic and ginger mix, the rest of the curry and cook for 2 minutes
- Add the tomato sauce and the yogurt cook for another 5 minutes
- Add the vegetable broth and the chicken. Cook until thick for about 10-15 minutes
- Pour the chicken curry over the rise, sprinkle with parsley. ENJOY