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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