Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Ingredients:
Marinade:
- 1/2 cup plain yogurt
- 1 tbsp lemon juice
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Curry:
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 2 tbsp mild curry powder
- 1 tsp garam masala
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (14 oz) can coconut milk (full fat)
- 1 cup chicken broth
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 cup frozen peas
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Equipment
- Large bowl
- Large skillet or Dutch oven
Instructions:
- Marinade the chicken: In a large bowl, combine all marinade ingredients. Add the chicken and stir to coat well. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
- Cook the aromatics: Heat the oil in a large skillet or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and ginger, and cook for another minute until fragrant.
- Spice it up: Stir in the curry powder and garam masala. Cook for 1 minute more, stirring constantly to release their flavors.
- Build the sauce: Add the diced tomatoes, coconut milk, and chicken broth. Bring to a simmer.
- Cook the chicken: Add the marinated chicken to the sauce. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through.
- Finishing touches: Stir in the frozen peas and cook for a few minutes until heated through. Season with salt and pepper to taste.
- Serve: Garnish with fresh cilantro (if desired) and serve with your choice of basmati rice, naan bread, or other accompaniments.
Tips:
- For a richer curry: Substitute half of the coconut milk with heavy cream.
- Adjust the spice level: Use less curry powder for a milder curry, or add a pinch of cayenne pepper for a touch of heat.
- Customize with vegetables: Add other vegetables like chopped carrots, bell peppers, or spinach to boost the nutritional content.
- Don’t overcook your chicken: Chicken should be cooked through but not dry.
Enjoy your homemade mild chicken curry!
