Ingredients and Weight:
- Boneless, skinless chicken breasts: 2 lbs.
- Onion: 1 large, chopped
- Garlic: 4 cloves, minced
- Ginger: 1-inch piece, grated
- Ground cumin: 2 tsp
- Ground coriander: 1 tsp
- Turmeric powder: 1/2 tsp
- Cayenne pepper: 1/4 tsp (or more to taste)
- Salt: 1 tsp
- Black pepper: 1/2 tsp
- Plain yogurt: 1 cup
- Tomato paste: 2 tbsp
- Chicken broth: 2 cups
- Heavy cream: 1/2 cup (optional)
- Fresh cilantro (for garnish): 1/4 cup, chopped
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Cut the chicken breasts into 1-inch cubes.
- In a large bowl, combine the chicken, onion, garlic, ginger, cumin, coriander, turmeric, cayenne pepper, salt, and black pepper. Mix well.
- Add the yogurt, tomato paste, and chicken broth. Stir to combine.
- Cover and refrigerate for at least 30 minutes, or up to overnight.
- Heat a large skillet or Dutch oven over medium heat. Add the chicken mixture and bring to a simmer.
- Reduce heat to low, cover, and cook for 45-60 minutes, or until the chicken is cooked through and the sauce has thickened.
- Stir in the heavy cream, if desired.
- Garnish with fresh cilantro before serving.
Nutritional Information:
- Calories: 400 per serving
- Protein: 30g
- Fat: 20g
- Carbohydrates: 25g
Dish Characteristics:
- Aromatic and flavorful
- Creamy and comforting
- Suitable for American taste buds
- Adaptable to dietary preferences (e.g., gluten-free)
User Comments:
- "This curry was absolutely delicious! The flavors were perfect, and the chicken was so tender."
- "I made this for my family, and they loved it. It's now a staple in our dinner rotation."
- "I used less cayenne pepper, as I don't like spicy food. It was still amazing."
- "I didn't have any heavy cream, so I used milk instead. It turned out great."
- "This curry is perfect for a weeknight meal. It's easy to make and packed with flavor."
Special Precautions and Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Adjust the amount of cayenne pepper to suit your taste preferences.
- If you don't have a Dutch oven, you can use a large skillet or pot with a lid.
- Serve the curry with rice, naan bread, or your favorite side dish.
- Leftover curry can be stored in the refrigerator for up to 3 days.
