Easy Chicken Curry

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Ryan Goodwin avatar
Recipe video made by Ryan Published on 01/06/2020, viewed by 435 , 1 Comments
yield6 portionstotal time40m

Better than your average takeout joint.

What you will need

1 Yellow Onion

3 cloves Garlic

1 inch Ginger

2 lb boneless skinless Chicken Breast

2 tbsp Olive Oil

1 tsp Paprika

1 tsp Turmeric

1 tsp Ground Coriander

1/2 tsp Ground Cumin

28 oz. Crushed Tomatoes

1 1/2 cups Chicken Stock

8 oz. Heavy Cream

Salt

Basmati Rice

(Nutritional facts 269 calories, 24.79 g fat, 4.31 g carbohydrates, 8.18 g protein, 68 mg cholesterol, 323 mg sodium)

How to cook

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Gather ingredients.

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move the peel. Slice into little rainbows.

Slice off the stem tip of the onion. Cut it in half through the axis and remove the peel. Slice into little rainbows.

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Peel and chop or crush garlic cloves to a fine paste.

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Peel the ginger with a spoon and grate or chop to a paste.

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Cut the chicken into bite-sized chunks.

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Heat some olive oil in a soup pot over medium heat.

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Stir in the onions and cook until tender, stirring frequently.

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Add all of the spices: paprika, turmeric, coriander and cumin.

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t a minute, or until fragrant.

Stir in the crushed garlic and ginger. Continue stirring over heat for about a minute, or until fragrant.

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Stir in the chicken.

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Add the crushed tomatoes.

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Add the chicken stock.

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Stir in the cream.

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reduced to the desired consistency.

Bring to a simmer and let it bubble away for about 15-20 minutes, or until reduced to the desired consistency.

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Add a little salt as needed.

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Comments

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Romana Kulichová avatar
Romana Kulichová
01/18/2020 ☰
Great 👍. I use coconut milk 🥥
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