Creamy Chicken Curry

By Stef -

This was tasty. I like really good curry, but it always feels like a crap shoot when ordering it in restaurants since some are awesome (Banana Leaf) and some are blah. This is something I would eat again had I ordered it at a resultant. I got the recipe from food52.com and it gets a 7. This didn't call for any vegetables, so I added chopped cauliflower and 1 1/2'ed the sauce (all the ingredients on the list after the chicken). I think next time, though, I will add potatoes and carrots. Also, it had a good amount of heat with just 1/4 tsp. red pepper flakes.
Serves 3
  • 2tablespoons Canola or Vegetable Oil
  • 2Fresh Garlic Cloves, Finely Minced
  • 1Large Yellow Onion, Finely Chopped1 pound Boneless Chicken Breasts, Cut into 1"Bite Size Pieces
  • 2 1/2teaspoons Curry Powder
  • 2teaspoons Ground Cumin
  • 1/4teaspoon Crushed Red Pepper Flakes
  • 1teaspoon Ground Tumeric
  • 1 1/2teaspoons Tomato Paste
  • 1cup Coconut Milk
  • 2teaspoons Kosher Salt
  • 1cup Hot Water (optional)
  1. In a wok, heat oil over medium-high heat. Add onions, cook for 6-8 minutes or until transparent. Add garlic and cook for 1-2 more minutes. 
  2. Stir in cumin, tumeric, 1 teaspoon curry powder, red pepper flakes and 1 teaspoon salt- cook for 1 minute. Add tomato paste. Mix to combine. 
  3. In ziploc bag, toss chicken pieces in remaining curry powder, season with salt and pepper. Add to wok, and cook for about 5-6 minutes until outside is golden brown. 
  4. Pour coconut milk into the wok-if coconut milk has separated from the fat, pour the liquid in and add a tablespoon or so of fat until you have the creamy consistency that you desire. Simmer, uncovered, stirring occasionally for 7 minutes or until the chicken is cooked through. Add hot water if there is not enough liquid, because it has cooked down.
  5. Serve hot with white rice if desired. Sprinkle with cilantro and a squeeze of lime if desired

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