Chicken Curry

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

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 - 7 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.