Hurry Coconut Chicken Curry
- 2-3 Tbsp canola oil
- 1 large potato
- 1 medium carrot
- 3 cloves garlic, minced
- 1 small onion, chopped
- 2 lbs. chicken thighs or drumettes
- 1 Tbsp soy sauce
- 1 Tbsp rice vinegar OR lime juice
- 1 Tbsp mild paprika
- 1/2 tsp ground black pepper
- 1 400 mL can coconut milk (or 2 Tbsp coconut milk powder dissolved in 400 mL water)
- 1 medium bell pepper, cut in chunks
- dried chili flakes to taste OR 4-5 pieces fresh chili pepper
Heat oil in large skillet.
Fry potato and carrots in oil until edges are lightly browned.
Remove potatoes and carrots to a large casserole dish and set aside.
Stir garlic and onion in the skillet over medium heat (add a little more oil if necessary).
Add chicken, brown both sides of meat.
In a bowl, mix soy sauce and vinegar or lime juice.
Stir in curry powder, paprika and ground pepper.
Add to the chicken. Cover pan and lower heat to simmer.
Remove lid and add coconut milk. Simmer until chicken is cooked through and sauce has thickened.
Return the carrots and potatoes to the pan.
Add pepper and chili and simmer until bell pepper is hot.
Transfer everything to a large casserole to serve, or plate from the pan.
Hurry Yogurt Chicken Curry
Serves 4 to 6 over cooked rice.
- 2 Tbsp olive oil
- 1 large onion, chopped
- 6 cloves garlic, pressed
- 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
- pepper
- 2 Tbsp tomato paste
- 1-1/2 lbs boneless skinless chicken breasts, cut into 2-inch chunks
- 1 cup chicken broth
- 1/4 cup whole-milk plain yogurt or plain Greek yogurt, plus more for serving
- cooked rice and fresh cilantro for serving
Heat oil in large Dutch oven on medium-high.
Add onion, cook and stir until it starts to brown, 3-5 minutes.
Reduce heat to medium and cook, stirring, until tender, 3-4 minutes.
Stir in garlic and chile, cook 1 minute.
Stir in ginger spices, 1/2 tsp salt.
Cook, stirring, 2 minutes.
Stir in tomato paste, cook 2 minutes.
Season chicken with 1/2 tp eadh salt and pepper.
cook, tossing ocassionally until no longer pink, 5 minutes.
Stir in broth, gently simmer, covered, 6-8 minutes more or until meat is thoroughly cooked.
Stir in yogurt.
Serve over cooked rice, sprinkled with fresh cilantro.
