So This Is Chicken Curry

4 Servings
40 min

So THIS is Chicken Curry! My experience with Chicken Curry before this involved canned cream soup, boiled chicken, water, and curry, served with a variety of toppings. No offense to the chef(s), but there's no comparison to this homemade version.


My husband gets credit for requesting this and it will definitely be going into our normal rotation. I couldn't find a recipe that I had all of the ingredients for, so I made my own based on what I had. I hope you enjoy as much as we did!

Recipe details

  • 4  Servings
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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Ingredients

Ingredients

  • 1 large boneless skinless breast, cubed in bite-size pieces
  • 1/2 large onion, diced
  • 1" section of ginger root, finely diced
  • 2 garlic cloves, minced
  • 2 large tomatoes
  • 1 15 oz can of garbanzo beans, drained and rinsed
  • 1/4 C red lentils (uncooked)
  • 1 15oz can coconut milk, cream skimmed off for another use
  • Salt
  • Pepper
  • Garlic (granulated)
  • 2 tsp. curry
  • 1 tsp. cumin
  • 1 tsp. coriander
  • 1/2 tsp. cardamom
  • 1 tsp. dried parsley (fresh would be better, but I didn't have any)
  • Salt and red pepper flakes to taste

Instructions

Instructions:

Season chicken pieces with salt, pepper, and granulated garlic. Sautés in oil until chicken is cooked through. Set aside.
In the same pot, add a little more oil, and sauté onion pieces until they're softened. Add garlic and ginger, and cook until fragrant.
Add chicken back in, along with all of the remaining ingredients (tomatoes, beans, lentils, coconut milk, curry, cumin, coriander, cardamom, and parsley). Seasoning can be adjusted to your personal taste.
Allow to simmer until sauce is thickened, and lentils and beans are tender.
Enjoy! I serve mine atop basmati rice, but it could completely be enjoyed alone.

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