This Indian-inspired creamy chicken curry recipe is similar to a curry I had in India. The aromatic spices and flavors are a delight to the senses! Delicious with fresh naan and basmati rice.
⏱️ Recipe Details
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Servings: 4
📝 Ingredients
- 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
- ½ teaspoon grated fresh ginger root
- ½ 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
- ¾ cup coconut milk
- ½ lemon, juiced
- ½ teaspoon cayenne pepper
👩🍳 Directions
Step 1
Heat olive oil in a skillet over medium heat. Sauté onion until lightly browned.
Step 2
Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar, and salt. Continue stirring for 2 minutes.
Step 3
Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
Step 4
Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.
Step 5
Serve hot and enjoy!
💡 Cook’s Note
Stir in baby spinach leaves with the lemon juice if you want extra veggies. This curry is delicious topped with fried shallots or crispy onions for added texture. Garnish with chopped cilantro.
🥗 Nutrition Facts
Calories: 349
Total Carbohydrate: 14g
Dietary Fiber: 4g
Total Sugars: 7g
Protein: 24g
Total Fat: 23g
Saturated Fat: 11g
Cholesterol: 54mg
Vitamin C: 13mg
Sodium: 99mg
Calcium: 170mg
Iron: 4mg
Potassium: 562mg
