Indian chicken curry

If you have never cooked a curry in your life, this is a perfect first recipe to start with. Few basic ingredients, which are easy to find in a supermarket and easy to follow recipe. 

This was also my first recipe to try and my family fell in love with it. If you use medium strength curry powder it’s also suitable for kids, since it is not spicy (you can also leave out cayenne pepper from the recipe).

This curry is good to try with the rice and naan bread (which I used to buy, but later I tried to do it myself – you can also find a recipe on our website). If you prefer healthier option quinoa is go-to side dish.

Ingredients

3 tablespoons of olive oil

1 kg chicken breast

1 small chopped onion

2 cloves of garlic – minced

3 tablespoons of curry powder (medium)

1 tsp of ground cinnamon

1 tsp sweet paprika

1 bay leaf

1/2 teaspoon of fresh grated ginger – it is very imported for the taste to use fresh ginger

½ teaspoon of caster sugar

1 tbs tomato paste

1 natural yogurt

1 can of coconut milk

½ of the lemon, juice it

Salt to taste

Optional: cayenne pepper or espelette pepper and crushed peanuts for decoration

Recommendation: use wok for cooking, so you have plenty of room for a curry sauce

Directions

1.       Heat olive oil on medium heat. Sauté onion and garlic till lightly browned.

2. On low heat, stir in 3 tablespoons of curry powder, 1 tsp of ground cinnamon, 1 tsp sweet paprika powder and ½ teaspoon of caster sugar. Continue stirring for two minutes.

3.       Add grated ginger.

4.       Add chicken cubes. Mix well with all the spices and cook for another 2-3 minutes.

5.       Add tomato paste and yoghurt and stir well.

6.       At the end add coconut milk and bay leaf and bring to boil. Reduce the heat and simmer for 20-25 minutes, until chicken is cooked.

7.       Stir in lemon juice and cayenne pepper or espelette pepper and simmer for another 5 minutes. Add salt according your preference.

Serve with: rice, quinoa or bulgur and/or naan bread. *