In this post I want to show you how to make curry chicken. This recipe is made with coconut milk and plain yogurt.
This also has fruit that balances very nicely with the spiciness. This is not overpoweringly spicy though – just enough to make it tasty.
I made this recipe with chicken breast but you can definitely make it with skinless thigh meat. Whatever you prefer is fine.
We are going to use Madras curry powder for this recipe. The more you add the spicier it will be. I added two tablespoons but feel free to add more if you like. I also added a whole green chili – with seeds and membrane to this. If you would rather not have as much heat you can remove the seeds and membrane.
You can serve this with rice if you like. We like eating it with some bread.
This is how to make curry chicken:
10 small dried apricots
1 whole skinless, boneless chicken breast – cubed
2 TBS olive oil
2 TBS curry powder
1 tsp. ground cinnamon
1 tsp. ground paprika
1 tsp. turmeric
1/2 tsp. ground coriander
1 TBS raisins
1 small green apple – chopped
1 small onion – finely chopped
4 garlic cloves – minced
1 TBS of chopped fresh ginger
1 small chili pepper – chopped
1/2 cup chopped red bell pepper
1 – 14 oz. (400 ml) can of unsweetened coconut milk
1 cup plain yogurt
Salt and Pepper
Place the apricots in a small bowl and cover with boiling water. Soak for about ten minutes. Discard the water and chop. Place in a bowl with the raisins and chopped apple.
Place all the spices in a small bowl.
Generously season the chicken with salt and pepper. Heat one TBS of oil in a skillet and cook the chicken and set it aside.
Add the onion to the skillet and cook for about six minutes until it is softened and translucent. Add a little more oil if necessary. Add the garlic and ginger and mix. Cook for about a minute until you can smell the garlic.
Make a well in the middle of the onion and add the remaining oil and the spices. Cook them stirring constantly for a minute or two and then mix them into the onion. Add the chili pepper, the bell pepper, the cooked chicken and the fruit. Mix well and add salt and pepper. Mix again.
Add the coconut milk and the yogurt. Mix well and bring to a simmer. Taste it to see if you need to adjust the salt. Cover and cook for about thirty minutes at low heat.
Serve as is or with steamed rice. Enjoy.
CALORIES 299.07; FAT 16.04 grs (sat 9.80; mono 3.88; poly 0.79); PROTEIN 12.88 grs ; FIBER 3.96 grs; CARBS 25.95 grs; CHOLESTEROL 26.64 mg; IRON 2.53 mg; SODIUM 492.00 mg; CALCIUM 120.88 mg