Chicken Curry Recipe with Gentle Spices

Chicken Curry Recipe with Gentle Spices

Spicy Curry Chicken recipe made with a technique I learned in a Caribbean food festival. It is made by simmering chicken in a homemade aromatic curry sauce and then thickinging it with Greek yogurt for a rich and delicious chicken curry recipe that will impress everyone in your family.

Course Main

Cuisine Indian

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings servings

Calories 423kcal

Author Aysegul Sanford

Ingredients

To make the Curry Paste:

1 large onion cut in half
6-8 garlic cloves pressed through a garlic press
1 3- inch fresh ginger peeled
2 teaspoons Crossover spice blend of ground coriander, cumin and freshly ground black pepper
1/2 teaspoon salt
1/2 teaspoon cinnamon
14 oz. canned tomatoes
2 jalapeños seeded and chopped
1/2 cup water

To make the chicken:

1 tablespoon olive oil
2 cups whole milk yogurt
2 pounds skinless chicken breasts cut into bite sizes
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/3 cup water
2 tablespoon fresh flat-leaf parsley chopped

Instructions

Place half of the onion, garlic, fresh ginger, Crossover spice, salt, cinnamon, tomatoes, jalapenos, and water in a food processor attached with the steel blade. Process until totally pureed. Set aside.
Slice the other half of the onion thinly.
Heat 1-tablespoon olive oil in a large flat bottom skillet. Add the thinly sliced onion and cook, stirring occasionally, until wilted (4-5 minutes). Add the curry paste and cook in medium heat, stirring constantly, 20-25 minutes. (*For more on this, please read the blog post.) You will realize, in time, some of the juices will evaporate and a very curry-like smell will fill your kitchen.
Add 2/3 cup of the yogurt into the skillet and cooking for another 10 minutes, stirring constantly. Yogurt will thicken as it cooks.
Add the chicken, 1/3 cup of water, and the rest of the yogurt (should be 1 1/3 cup) in the skillet. Give it to a stir and allow it to come to a simmer. Turn down the heat to medium-low and cook until the chicken is cooked through and tender, 10-15 minutes.
Using a slotted spoon, transfer the chicken to a large plate. Increase heat to medium high and allow it to cook until it thickens, 5-7 minutes. Keep a close eye on to make sure it doesn't burn. Stir in the chicken back in the skillet.
Taste for seasoning and add more, if necessary. Serve over white rice. Sprinkle it with chopped parsley.

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