Chicken curry is a gastronomic journey into the heart of India. The aroma of cardamom, coriander, and turmeric instantly transports you to the sunny streets of Delhi. It can be prepared in a matter of minutes, because chicken in curry sauce requires minimal effort, but always gives maximum flavor.
Ingredients:
- 1 tablespoon avocado oil (can substitute sunflower or canola oil)
- 600g chicken fillet (skinless and boneless), cut into 2-2.5cm cubes
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2cm fresh ginger, grated
- 2 cloves garlic, minced
- 3 teaspoons curry powder
- 3 teaspoons garam masala
- 0.5 teaspoon cayenne pepper (to taste)
- 170g tomato paste
- 400ml coconut milk (light)
- 120ml chicken stock or water
- 450g frozen cauliflower
- 120g frozen green peas
- 120ml plain Greek yoghurt
- fresh cilantro for garnish (optional)
- cooked rice, to serve
Directions:
- Cut the chicken into cubes of about 2–2.5 cm, defrost the vegetables, and prepare the spices. Grate the ginger on a fine grater, finely chop the onion and garlic. Measure the tomato paste, coconut milk, and yogurt in advance – it’s convenient.
- Heat the oil in a heavy-bottomed saucepan over medium heat. Fry the chicken until lightly golden brown, 2–3 minutes on each side. Place on a plate.
- Put the butter in the same saucepan, add the onion and fry until soft (3–4 minutes), then the ginger and garlic, cook for another 1–2 minutes until fragrant.
- Add the spices: curry, garam masala, and cayenne pepper. Mix with the onion and lightly – 1–2 minutes.
- Return the chicken with the juices back to the saucepan. Add the tomato paste, coconut milk, and broth/water. Mix well.
- Add the frozen cauliflower and peas. Cover and bring to a gentle boil.
- Reduce heat to medium and simmer for 20-25 minutes, until vegetables are tender and chicken is cooked through.
- A few minutes before serving, add the Greek yogurt and mix well.
Serve the chicken curry with cooked rice, garnished with fresh cilantro if desired.