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Creamy Chicken Curry

Category: Dinner

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Pot of chicken curry.
Pot of chicken curry.

Overview

  1. Yields: 4 servings
  2. Prep time: 20 minutes
  3. Cook time: 30 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 inch piece ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon red pepper flakes (adjust to taste)
  • 1 can (14.5 ounces) coconut milk
  • 1 cup chicken broth
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup frozen peas
  • 1/4 cup chopped fresh cilantro
  • Salt and pepper to taste

Instructions

  1. Heat oil: Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Sauté aromatics: Add the onion, garlic, and ginger, and cook until softened, about 5 minutes.
  3. Add spices: Stir in the cumin, coriander, turmeric, and red pepper flakes. Cook for 1 minute more.
  4. Add liquids: Pour in the coconut milk and chicken broth. Bring to a simmer.
  5. Cook chicken: Add the chicken pieces and cook until cooked through, about 10-15 minutes.
  6. Add peas: Stir in the frozen peas and cook for 2-3 minutes, or until heated through.
  7. Finish and serve: Season with salt and pepper to taste. Garnish with chopped cilantro.

Serve with: Basmati rice, naan bread, or your favorite Indian side dish.

Tips

  • For a thicker curry, reduce the amount of liquid or simmer uncovered until thickened.
  • For a milder curry, omit the red pepper flakes or use a smaller quantity.
  • Add other vegetables such as potatoes, carrots, or bell peppers for a more hearty curry.
  • Serve with a dollop of yogurt for a cooling effect.

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