Curry Chicken



Prep Time

25 minutes

Cooking Time

25 minutes

  • Two chicken breasts

  • One medium onion, chopped finely

  • 3 small tomatoes, chopped

  • 2 tablespoons curry powder

  • 1 cup STAR Extra Virgin Olive Oil

  • 1 cup plain yogurt

  • 1 teaspoon minced fresh ginger root

  • 1 teaspoon ground tumeric

  • 1 cup coconut milk

  • 1 teaspoon ground cumin

  • salt

  • 2 cloves garlic, minced

  • Fresh cilantro (optional)

  • Coriander seeds (optional)

  • Whole cloves (optional)

  • Cinnamon stick (optional)

  • Bay leaves (optional)

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This recipe will transport you right to the shores of India with its delicious melody of complex flavors.


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For the Sauce:

Combine minced garlic and ginger root in a small bowl with a tablespoon of STAR Extra Virgin Olive Oil. Sauté this mixture along with the chopped onion in a pan, cook until onions are translucent and then add chopped tomato and allow to simmer for roughly 8 minutes. Add seasonings and plain yogurt, stir to combine. Mix in coconut milk and simmer for 5 minutes. Place in blender and pulse until desired consistency is reached.

For the Chicken:

Heat oil in large skillet (add some minced garlic, minced ginger root, and butter for added flavor) and sauté chicken with some salt until lightly browned. Add curry powder, ground turmeric and ground cumin to the pan and continue to simmer. (You can also add the stick of cinnamon and bay leaves for additional flavor.) Add the sauce and stir until combined. Stir the mixture well and let it cook over medium-low heat to allow the sauce to reduce and the flavors to blend.

For the Rice:

Wash the rice to remove the starch. To do so, put it in a bowl, let it stand a few minutes and drain. Repeat until the water comes out clear. Bring 1 cup of water to a boil and cook rice for about 15 minutes, until the rice has absorbed all the water. Place cooked rice on plate and top with chicken. Drizzle additional curry sauce over the top. Serve.

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