The Yellow Curry

The Chef made a super yummy yellow chicken curry tonight! Being the usual me, I tried to promote the possibility of adding some kind of veggies (e.g., green peas) to the curry, but I wasn’t permitted to because the Chef in the house likes to stick to recipes à la lettre. 🙂 For a vegetarian version of this curry, I think roasted cauliflower would be a great substitute for chicken!

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Ingredients:

  • 3 tablespoons olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon grated fresh ginger
  • 3 tablespoons curry powder
  • 1 teaspoon paprika
  • 1 bay leaf
  • 1/2 teaspoon white sugar
  • Salt to taste
  • 2 skinless, boneless chicken breast halves, cut into bite-size pieces
  • 1 tablespoon tomato paste
  • 1 cup plain yoghurt
  • 3/4 cup coconut milk
  • 1/2 lemon, juiced
  • 1/2 teaspoon cayenne pepper

Directions:

  • Heat olive oil in a pan over medium heat.
  • Sauté onion until lightly browned.
  • Stir in garlic, ginger, curry powder, paprika, bay leaf, sugar and salt.
  • Continue stirring for 2 minutes.
  • Add chicken pieces, tomato paste, yoghurt and coconut milk.
  • Bring to a boil, reduce heat and simmer for 20 – 25 minutes.
  • Remove the bay leaf.
  • Stir in lemon juice and cayenne pepper.
  • Let it simmer for 5 additional minutes.
  • It’s now ready to be served – with rice, bread or Naan.

Note: The whole thing takes 25-30 to cook.

Bon Apetit!

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