Traditional Chicken Curry

Traditional Chicken Curry

from goodhousekeeping.com
30 min
6 servings

Serve this classic chicken curry over rice with an array of condiments. Chopped cilantro, chopped peanuts, shredded coconut, golden raisins, cucumber sticks, mango chutney, toasted almonds, and sliced bananas are popular items.

Ingredients

  • 2 tbsp. olive oil
  • 1 large onion
  • 6 cloves garlic, crushed with press
  • 1 red chile, finely chopped
  • 2 tbsp. finely grated peeled fresh ginger
  • 1 tbsp. garam masala
  • 1 tbsp. ground coriander
  • 2 tsp. sweet paprika
  • Kosher salt and pepper
  • 2 tbsp. tomato paste
  • 1 1/2 lb. boneless, skinless chicken breasts, cut into 2-inch chunks
  • 1 c. low-sodium chicken broth
  • 1/4 c. plain full-fat yogurt, plus more for serving 
  • Cooked rice and chopped cilantro, for serving

Directions

  1. 1

    Heat 2 tbsp oil in large Dutch oven on medium-high. 

  2. 2

    Add onion and cook, stirring occasionally, until it begins to change color. 

  3. 3

    Reduce heat to medium and cook, stirring occasionally, until tender, 3 to 4 minutes more. 

  4. 4

    Stir in garlic and chile and cook 1 minute. 

  5. 5

    Stir in ginger, garam masala, coriander, paprika and ½ tsp salt and cook, stirring, 2 minutes. 

  6. 6

    Stir in tomato paste and cook 2 minutes.

  7. 7

    Season chicken with ½ tsp each salt and pepper, then add to pot and cook, tossing occasionally, until no longer pink, 5 minutes. 

  8. 8

    Stir in chicken broth and gently simmer, covered, until chicken is cooked through, 6 to 8 minutes. 

  9. 9

    Stir in yogurt and serve over rice, sprinkled with cilantro if desired.