Chicken Curry

     

    Chicken Curry

    Print Recipe Sheila Anderson | Prairie Presbyterian | Winnipeg, MB
    We were introduced to curry by a family friend. For us it's flavors speak to the sharing of hospitality, something Scripture encourages us to do.
    Course Main Courses
    Servings 6

    Ingredients
      

    • 3 tbsp olive oil
    • 1 small onion, chopped
    • 2 cloves garlic, minced
    • 3 tbsp Chief curry powder
    • 1 tsp cinnamon
    • 1 tsp paprika
    • 1/2 tsp ground ginger
    • 1/2 tsp white sugar
    • salt to taste
    • 2 lbs skinless, boneless chicken thighs, cut into chunks
    • 1 tbsp tomato paste
    • 1 cup plain yogurt
    • 3/4 cup coconut milk
    • 1/2 lemon, juiced
    • 1/2 tsp cayenne pepper (optional)

    Instructions
     

    • Heat olive oil in a skillet over medium heat. Saute the onion until lightly browned.
    • Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar, and salt. Continue cooking for 2 minutes.
    • Add the chicken pieces, tomato paste, yogurt and coconut milk.
    • Bring to a boil, reduce heat and simmer for 20-25 minutes.
    • If desired, you may thicken the sauce with a slurry of cornstarch and water.
    • Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.
    • Serve with rice or roti and a green salad.
      Notes: We've found the brand of curry makes a difference. Chief curry powder and the roti (a flat bread) can be found in Caribbean grocery stories.
    Keyword Chicken

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