I love curry dishes and I love Indian food. There’s something about the creaminess and combination of flavors that I can’t resist. I enjoy making curry chicken, even though it’s more of a curry-style chicken. I created this recipe and combined the ingredients that I love most about curries and what’s available here.
to serve two people you’ll need:
one large chicken breast
1 onion (or spring onions), in small dices
1 tsp curry paste
1/2 can of coconut milk
1 cup regular milk
1 cup vegetable broth
curry powder, cumin, soy sauce
Cube the chicken breast and season with salt and pepper. Cook in a skillet with olive oil on medium-high heat until the chicken turns white, then add the onion and cook some more. You want the onion to soften and the chicken to get some nice roast flavors. Then add the curry paste and stir, just a few seconds so the curry flavors can really develop. Smells fantastic, doens’t it? Now add the coconut milk, regular milk and broth. Bring to a simmer so all the flavors can mix in and the chicken can cook all the way through, about 15 minutes. Season to taste with salt, pepper. curry powder, cumin, and soy sauce. How much you use of which spice is really personal preference, depending on how spicy you like it and which flavors you want to be more dominant.
I like creamy, thicker sauces. So if you find the sauce to be too thin, you can mix a teaspoon of starch with a teaspoon of cold water in a small container and add that to the sauce. Stir and bring to a boil, about one minute.
I like to make basmati or brown rice to go with the curry. Enjoy! 🙂