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Chicken Curry

Chicken Curry

The ultimate comfort food, Chicken Curry is a rich and aromatic dish that’s perfect for an easy weeknight dinner. Loaded with tender chicken and vibrant vegetables, this recipe is sure to satisfy your cravings. Make it tonight and enjoy a bowl of warmth and flavor!
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons curry powder
  • 2 tablespoons water
  • 1 teaspoon cumin
  • 3 Garlic cloves, minced
  • 1 teaspoon tomato paste
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon Fresh Ground Black Pepper
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 apple, cored, skin-on and cut into 1/2-1 inch cubes
  • 1 cup Carrots, cut into ½-1 inch pieces
  • 1 cup Celery, cut into ½-1 inch pieces
  • 1 1/2 pounds Chicken, boneless/skinless breast and/or thighs, cut into ½-1 inch cubes
  • 1 cup chicken broth

Equipment

  • Wooden Spoon
  • Mixing Bowl
  • Large Pot
  • Skillet
  • Chef's Knife
  • Saucepan

Method
 

  1. Place the first 7 ingredients in a bowl, combine and set aside.
  2. In a large skillet or pot over medium heat add 1 tbsp of oil and onions and sauté for 3-4 minutes until tender.
  3. Add spice mixture to the onions and sauté another 30 seconds.
  4. Add apples, carrots, celery and chicken and stir to combine to coat with the spice mixture and onions.
  5. Add chicken broth, bring to a boil then reduce to a simmer and cover.
  6. Simmer for 30 minutes until vegetables are tender and chicken is cooked through. Stir every couple of minutes to prevent the curry from sticking to the bottom of the pot/skillet.
  7. Cool and serve over Jasmine or Basmati rice.

Notes

  • Storage: Leftover Chicken Curry can be stored in an airtight container in the fridge for up to three days.
  • Freezing: Freeze in portioned containers for quick and easy meals later on. Just thaw and reheat.
  • Pairing: This dish pairs wonderfully with naan or pita bread for dipping.