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!
- 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
- 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.