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Indian Chicken Curry

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If you love Indian food as much as I do you’ll be excited to see this easy Indian Chicken Curry recipe.  It is a quick and easy way to have delicious curry. It only has a tablespoon of butter so it is still a nice light dish. The onion and garlic mellow quite a bit, even though the cooking time is relatively short. If you’ve never tried curry before now’s a great time to get started!

Indian Chicken Curry

serves 4

What you need:

2 tablespoons vegetable oil
1 tablespoon butter
1/2 teaspoon cumin seed (optional)
1 1/2 cups finely chopped onion (about 1 medium onion)
1 1/2 tablespoons minced garlic (about 3 cloves)
1 tablespoon minced ginger (about a 1-inch piece)
4 tablespoons tomato paste
1/4 teaspoon turmeric
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
1/4 teaspoon ground cayenne pepper, or slightly more or less to taste
1/2 teaspoon salt
1 pound skinless, boneless chicken thighs or breasts, cut into pieces about 1 1/2 by 2 inches
6 sprigs chopped fresh cilantro leaves for garnish (optional)

What you do:

In a large pan or dutch oven heat up your oil and butter.  Using medium high heat go ahead and toss in the cumin seeds and let them toast. After about a minute they will be sizzling and you will smell the delicious frangrance.

Add your onion and let it cook for a few minutes until it begins to get brown.

Add garlic and ginger. Let it cook for a couple minutes until the garlic begins to turn brown.

Add tomato paste, turmeric, ground cumin, ground coriander, ground cayenne and salt,.Stir it up well for a couple of minutes. It will be thick so add a couple tablespoons of water to make it a bit easier to stir.

Pop in the chicken pieces and allow them to cook. Stir it a bit. After a couple minutes go ahead and add about 1/2 c of water. Stir it up really well and cover the pan. Turn the heat down to low and simmer your curry for about 10 minutes. Give it a taste and add salt if it needs it. Garnish with chopped cilantro if you like it.

Make it a meal:

Curry is generally served with rice.  A nice Basmati rice will go well with this curry. You can also steam some broccoli and cauliflower and use the sauce from your curry to coat them. It will work well together.

What did we think:

My hubby was not into this at all, he is so unadventurous! I loved it though, and even the little one ate her helping. If you are open to trying new flavors or know you like curry, just didn’t know you could make it at home you’ll love it.

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