Chicken Curry

This curry has great flavour, and even better with the addition of some chilies and Sriracha. I serve it over Basmati rice and naan bread. I also serve it with a cool cucumber salad and roasted cauliflower, carrots and broccoli mix. I cut all the ingredients in half because the original recipe from "the Best of Bridge" series was just too big. If you are serving 8 or more people or you like a lot of leftovers you can easily double the recipe.

Chicken Curry

Serves 4-6

Ingredients


2 lbs boneless, skinless chicken breasts (approx. 4 chicken breast halves) cut crosswise in 1/2″ pieces

3 Tbsp. oil

Salt and pepper to taste

1 ½ cups chopped onion

2 Tablespoons minced fresh ginger

2 cloves garlic, minced

1 ½ Tbsp. curry powder (more if some like it hot!)

½ tsp. cumin

1/4 tsp. cinnamon

1 Tbsp. flour

½ cup plain yogurt

1 ½ Tbsp. tomato paste

1 ½ cups chicken broth

½ cup applesauce

1/2 cup sour cream

1/2 cup coconut milk

Sriracha hot sauce and/or hot chili peppers to taste

Instructions:


In a large frying pan,heat a couple tablespoons of vegetable oil, brown chicken in oil. season with salt and pepper. cook chicken in batches. Remove and set aside on a plate

In the same frying pan. Add onion and saute until golden.

Add ginger and garlic and saute about 1 minute

 Add curry, cumin and cinnamon and mix well. Cook for 1 minute.

Add flour, yogurt and tomato paste, whisking until sauce is smooth

Pour in broth and applesauce, stir.

Add hot sauce and chili peppers. 

Add sour cream, coconut milk and cooked chicken.

 Simmer, uncovered, until mixture thickens (approximately 30 minutes). 

Simmer another 15 minutes.

Serve over basmati rice and naan bread

Print Recipe:Chicken Curry

In a large frying pan add a couple tablespoons of vegetable oil and brown the chicken. Season with salt and pepper. cooking chicken in batches and removing the chicken to a plate.

 Add a little more oil to the pan. Heat oil over medium heat. Saute the onions until golden.

Add ginger and garlic. Saute for a minute.

Add cumin, curry and cinnamon. Stir. cook for a minute.

Add flour, stir. 

Add yogurt and tomato paste. Stir to combine. 

Pour in the broth. Stir in.

Add the applesauce, stir. 

Add the hot sauce and peppers.

Add sour cream, coconut milk and chicken.

Stir it all together.

Simmer until the mixture thickens and all the flavours combine, about 30 minutes.

Serve over basmati rice.