PREP TIME: 10 minutes + 1 hour to marinate
COOKING TIME: 25 minutes
MAKES 4 servings
A rich and creamy curry offers a slight kick of spice without being overpowering. This also happens to be one of the easiest curries to make: just throw marinated chicken in a frying pan, add cream and tomato sauce, and simmer until the chicken is tender and the sauce is thick. This makes a great weeknight dinner when paired with cauliflower “rice” (here). You can even drop the chicken in the marinade in the morning so that it’s ready to cook when you get home from work.
½ cup (120 ml) full-fat yogurt
Juice of ½ lemon
5 cloves garlic, minced
2 tablespoons grated fresh ginger
2 teaspoons chopped fresh curry leaves (optional, but it adds fantastic flavor)
2 teaspoons garam masala
2 teaspoons ground mustard
1 teaspoon turmeric powder
1 teaspoon ground cumin
½ teaspoon cayenne pepper
¼ teaspoon ground cardamom
1½ pounds (675 g) skinless, boneless chicken breasts or thighs, cut into bite-size pieces (see Note)
1 tablespoon coconut oil
½ teaspoon fine sea salt
1 cup (240 ml) unsweetened all-natural tomato sauce
1 cup (240 ml) heavy cream
½ stick (¼ cup/55 g) unsalted butter
1 batch Simple Cauliflower “Rice” (here), for serving
Fresh cilantro, for garnish
- Combine the marinade ingredients in a large mixing bowl. Add the chicken, stir well, and let marinate in the refrigerator for a minimum of 1 hour or up to 8 hours.
- Heat the oil in a large frying pan over high heat and add the marinated chicken. Sauté for 5 minutes, until the chicken is browned.
- Add the salt, tomato sauce, cream, and butter and stir well. Simmer the mixture on low heat for 20 minutes, until the chicken is fully cooked and tender. Taste for seasoning and add salt if needed.
- Serve the curry with cauliflower “rice” and garnish with cilantro. Store any leftovers in the refrigerator for up to 3 days.
Chicken thighs contain more fat, flavor, and calories than breasts.