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Creamy Curry Chicken
20 Prep Time
minutes
30 Cook Time
minutes
50 Total Time
minutes
4 Serving
size
Recipe by Everglades Elementary.
Print Recipe
Ingredients
Raita
- ½ C plain yogurt
- 1 cucumber, seeded, salted and diced
- 2 T cilantro
- ¼ tsp coriander
- ¼ tsp cumin
Curry
- 4-5 boneless skinless chicken breasts, cubed
- 1 onion, diced
- 2 red bell pepper
- 2 green onions, chopped
- 3 T butter, divided
- 2 T olive oil
- 1 T minced garlic
- 1 T ginger, grated
- 1 T garam masala, divided
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp cayenne pepper
- 1-1/2 tsp curry powder
- 2 T tomato paste
- 8 oz tomato sauce
- 1 C plain yogurt
- 1 T flour
- 2 C milk
- 3 T coconut paste
Sides
- 2 C rice, cooked
- 1 package Naan
- 6 T cilantro, chopped
- 1 lemon, squeezed
Preparation
Raita
- Mix spices into yogurt. Seed, chop and salt cucumbers. Leave on paper towel to remove water.
- Combine all and garnish with cilantro. Refrigerate until served. Cook rice.
Curry
- Brown the chicken in butter and oil until browned and just cooked. Remove from pan.
- Cook onions and peppers until softened. Add ginger, garlic, garam masala, cumin, coriander and curry powder. Stir constantly for 1 minute.
- Add paste and sauce. Cook down and then add chicken back. Reduce to simmer.
- Add coconut paste, milk and yogurt with 1 T flour and mix. Do not bring to a boil but keep simmering 10 minutes or longer.
Serving Instructions: Fill bowl with half rice and half curry. Squeeze lemon. Add wedge of Naan, sprinkle of cilantro and side of cucumber raita.
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