CHICKEN CURRY

In India, we made this curry with fish. This recipe has chicken, but you could substitute shrimp or fish. Make it as spicy as you like by adding more red chile. Enjoy!

Prep Time: 30 minutes  Cook Time: 30 minutes  Serves: 4

INGREDIENTS

  • 4 chicken breasts, boneless and skinless, cut into 1” cubes
  • 3 limes, juiced
  • 1 tsp. salt
  • 1 tsp. tumeric powder

CURRY PASTE

  • pinch of red chile flakes
  • 1 ½ tablespoon cumin seeds
  • 8 garlic cloves, chopped
  • 1 teaspoon salt
  • 1 cup fresh shredded coconut

FOR SAUTE

  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 1 green chile, minced
  • 1 can coconut milk
  • 2 tablespoons chopped cilantro

STEPS

Marinade the chicken in lime juice, tumeric and salt. Make a past of the curry mixture in a food processor or with a mortar and pestle. Heat a large skillet and add oil. Saute onion. Add tomatoes and green chile. Add chicken and cook until almost done. Add coconut milk and simmer until reduced and thickened. Sprinkle with cilantro and serve over basmati rice.

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