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Spicy Chicken Curry with Indian Flair

Spicy Chicken Curry with Indian Flair
Imagine sinking your teeth into tender chicken smothered in a rich and creamy curry sauce infused with the warmth of Indian spices. This dish is a masterclass in comfort food, pairing perfectly with the softness of naan bread and a side of fluffy rice. Each bite transports you to the vibrant streets of India, where the air is filled with the intoxicating aromas of slow-cooked curries and freshly baked bread.
Ingredients
  • 1 1/2 pounds (680g) boneless, skinless chicken breast fillets
  • 1 large onion, diced
  • 2 cups (250g) diced tomatoes
  • 2 cups (475ml) coconut milk
  • 2 cloves garlic, minced
  • 2 tablespoons (30ml) rapeseed oil
  • 2 tablespoons (30ml) soy sauce
  • 1 teaspoon (5ml) grated fresh ginger
  • 1 teaspoon (5ml) curry powder
  • 1 teaspoon (5ml) garam masala
  • 1 teaspoon (5ml) chili powder
  • 1 teaspoon (5ml) black pepper
  • 1 teaspoon (5ml) salt
  • Naan bread for serving
  • Rice for serving
Instructions

1. Heat 1 tablespoon or 15 milliliters of rapeseed oil in a large pan over medium heat, roughly 180°F or 82°C on your stovetop.

2. Add diced onion to the pan and cook until it softens, which should take around 5 minutes.

3. Next, add minced garlic and grated ginger to the pan and cook for an additional minute.

4. Now it's time to add the chicken breast fillets to the pan. Cook them until they're browned on all sides and cooked through, which should take roughly 6 to 8 minutes.

5. Remove the chicken from the pan and set it aside for a moment.

6. In the same pan, add the remaining 1 tablespoon or 15 milliliters of rapeseed oil.

7. Add curry powder, garam masala, and chili powder to the pan, stirring constantly for about 1 to 2 minutes.

8. Add coconut milk, diced tomatoes, soy sauce, salt, and black pepper to the pan. Stir everything together until the ingredients are well combined.

9. Return the chicken to the pan and stir it in the curry sauce until the meat is fully coated.

10. Reduce heat to low, around 140°F or 60°C, and let the curry simmer for 10 to 15 minutes.

11. Serve the chicken curry with naan bread and a side of rice.

Tools
  • large pan
  • cutting board
  • knife
  • measuring cups and spoons
  • wooden spoon

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