Chicken Curry

Name: Chicken Curry
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 serving
Ingredients: 2 tablespoons curry powder; 2 tablespoons water; 1 teaspoon cumin; 3 garlic cloves, minced; 1 teaspoon tomato paste; 3/4 teaspoon kosher salt; 1/4 teaspoon fresh ground black pepper; 1 tablespoon olive oil; 1 large onion, chopped; 1 apple, cored, skin-on and cut into 1/2-1 inch cubes; 1 Cup Carrots, cut into ½-1 inch pieces; 1 Cup Celery, cut into ½-1 inch pieces; 1 1/2 pounds Chicken, boneless/skinless breast and/or thighs, cut into ½-1 inch cubes; 1 Cup chicken broth

User Reviews

0.0

0 reviews

Unrated

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings
4
Calories
210 kcal
Course
Main Course
Cuisine
Indian

Chicken Curry

Soren Carlson

Report

If you've never made Chicken Curry because you were intimidated by the complex flavors, now is the time to give it a whirl! This recipe is super simple, yet has tons of flavor, tender morsels of chicken and vegetables in every single bite.

Share:

I Made This!

Be the first!

Print

11 people printed this

Save this

Be the first!

Ingredients

Servings

2 tablespoons curry powder
2 tablespoons water
1 teaspoon cumin
3 garlic cloves, minced
1 teaspoon tomato paste
3/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 tablespoon olive oil
1 large onion, chopped
1 apple, cored, skin-on and cut into 1/2-1 inch cubes
1 Cup Carrots, cut into ½-1 inch pieces
1 Cup Celery, cut into ½-1 inch pieces
1 1/2 pounds Chicken, boneless/skinless breast and/or thighs, cut into ½-1 inch cubes (about the size of your apples, carrots and celery)
1 Cup chicken broth

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Place the first 7 ingredients in a bowl, combine and set aside.
In a large skillet or pot over medium heat add 1 tbsp of oil and onions and sauté for 3-4 minutes until tender.
Add spice mixture to the onions and sauté another 30 seconds.
Add apples, carrots, celery and chicken and stir to combine to coat with the spice mixture and onions.
Add chicken broth, bring to a boil then reduce to a simmer and cover.
Simmer for 30 minutes until vegetables are tender and chicken is cooked through. Stir every couple of minutes to prevent the curry from sticking to the bottom of the pot/skillet.
Cool and serve over Jasmine or Basmati rice.