Chicken Curry
Print RecipeWe 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.
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.