Image Credit: Ethan Calabrese

Growing up in the South, I was blessed that my grandmother became close friends with a lady from India. Her cooking was beyond amazing and helped to instill my love for new cuisines. From flavor to texture, her homemade foods always had me craving more. One of her most memorable dishes was her Chicken Curry. Searching the internet high and low, I stumbled across a blog offering an authentic recipe and so I decided to give it a try. The outcome was everything I had hoped for and more. If you love Chicken Curry as much as I do, make sure to save this recipe! If you decide to try it, let me know what you think!

Ingredients

  • 4 tbsp Cooking oil
  • 3 Boneless chicken breasts
  • 1 large Onion
  • 1 tbsp Garlic
  • 1 tbsp Ginger
  • 1 large can 2.89 kgs – Whole canned tomatoes
  • 1 tbsp Tomato paste
  • 1 cup Plain yogurt, Full fat
  • 2 tbsp Cream

SPICES

  • 1 1/2 tbsp Garam masala
  • 2 tbsp Curry powder
  • 1 tbsp Turmeric powder
  • 1 tbsp Sugar
  • 1 tsp Coriander
  • 1 tsp Cumin
  • 1 tsp Cayenne pepper
  • 1 tsp Salt
  • 2 tbsp Dried fenugreek leaves

Directions:

  1. In a large pot or into a slow cooker pot add the cooking oil/ghee and turn on the heat. Next add in large diced onion and saute for 2 minutes before adding in the diced chicken. Saute another 7 minutes or until the chicken is no longer pink and the onion is tender.
  2. Next toss in the curry and remaining spices and saute another 2 minutes before adding in the minced garlic and ginger. Saute for 1 minute till fragrant.
  3. Add in the canned whole tomatoes and juices along with the tomato paste.
  4. Next add in the yogurt, cream and stir everything to combine.

COOKING METHODS:

  1. -Simmer on a low-medium heat for another 15 minutes on the stovetop
  2. -Cook in the pressure cooker around 10 minutes or depending on your pressure cookers instructions
  3. -Cook in the slow cooker from 8-10 hours.
  4. Once cooked top with parsley, cilantro or dried fenugreek leaves whichever you prefer. Serve alongside some rice and enjoy!

Notes

Tomatoes. I used 2.89 kgs can of whole tomatoes, you can use crushed or fresh as well.

Recipe Credit: https://canadiancookingadventures.com

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