Indian Chicken Curry
Indian Chicken Curry
This is always a crowd pleaser and quite simple to make
Print Recipe
Ingredients
- 2 lb boneless chicken thighs (cut into bite-sized chunks)
- 4 cloves garlic (fresh)
- ¼ tsp ground ginger (or 1 Tbsp fresh ginger root)
- 3 Tbsp curry powder (if your curry is super spicy, wait to add it until you can taste test how much to add)
- 2 tsp cumin powder
- 6oz can tomato paste (or 10 Tbsp)
- 2 cups chicken broth (or water – may need up to 3 cups)
- 14 oz coconut cream (you may not need all of it)
- salt (to taste)
Instructions:
- Cut up the chicken into bite sized pieces.
- Place the chicken in a bowl or a bag and add all of the spices. Stir or shake until the chicken is thoroughly coated.
- In a large skillet over high heat, heat some oil (coconut, olive, or avocado oil is best).
- When the oil is hot, add the chicken in a flat layer – don't crowd the pan. If you can't fit it all in, when this batch is cooked, remove it from the pan and add the rest of the chicken.
- When the chicken is pretty well cooked, add the tomato paste, chicken broth (or water), coconut cream, and salt.
- Allow to simmer for at least 10 minutes. (The longer it simmers, the better the flavor is.)
Notes:
*To make this extra yummy, cut up the chicken then combine it with all of the spices (including the fresh garlic) a couple hours before cooking. This allows the flavor to soak into the chicken.
Serve over rice with naan bread.
Diet: Gluten Free
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