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| One Pot Tomato Yogurt Chicken Curry |
This one pot recipe was a special request from a reader who wanted a mild curry with just a little heat. One of the ways to mellow a curry is to add yogurt to the recipe as in this delicious dish. This is a good basic recipe that you can play with to suit your taste. Increase or decrease any of the spices or add vegetables of your choice, to make your very own version.
2 - 3 lbs boneless skinless chicken thighs, cut in cubes
1 tsp cinnamon
1/2 tsp salt
1/2 tsp pepper
2 tbsp yellow curry powder
2 tbsp garam masala
3 tbsp canola oil or peanut oil
Toss all together and marinate the chicken for an hour or two or overnight.
Heat 3 tbsp peanut oil over medium high heat in the bottom of a large saucepan or dutch oven. Brown the chicken pieces and set aside to add to the sauce later.
For the sauce
1 large or 2 small red onions
4 cloves garlic
Puree the onions and garlic in a food processor or chop as finely as possible. Add the puree to the same pot and slowly cook the onion mixture until softened, about 5 minutes, then add
One 28 ounce can crushed tomatoes
1 cup water
1 cup yogurt
2 tbsp honey
2 tbsp yellow curry powder
2 tbsp honey
2 tbsp yellow curry powder
1 tsp ground coriander
1 tsp ground cardamom
1 tsp ground cardamom
1 tsp cinnamon
1 tbsp garam masala
1/4 tsp red curry powder (hot, or cayenne pepper to taste, optional)
1/4 tsp red curry powder (hot, or cayenne pepper to taste, optional)
2 tbsp finely grated fresh ginger
1/2 tsp salt
1/2 tsp black pepper
2 tbsp honey
1/2 tsp salt
1/2 tsp black pepper
2 tbsp honey
Simmer slowly for about 20 minutes before adding the cooked chicken and simmering for an additional 20 minutes or so before serving.
Serve with roti or naan bread. You can find my recipe for simple naan here:
|
| One Pot Tomato Yogurt Chicken Curry |
This one pot recipe was a special request from a reader who wanted a mild curry with just a little heat. One of the ways to mellow a curry is to add yogurt to the recipe as in this delicious dish. This is a good basic recipe that you can play with to suit your taste. Increase or decrease any of the spices or add vegetables of your choice, to make your very own version.
2 - 3 lbs boneless skinless chicken thighs, cut in cubes
1 tsp cinnamon
1/2 tsp salt
1/2 tsp pepper
2 tbsp yellow curry powder
2 tbsp garam masala
3 tbsp canola oil or peanut oil
Toss all together and marinate the chicken for an hour or two or overnight.
Heat 3 tbsp peanut oil over medium high heat in the bottom of a large saucepan or dutch oven. Brown the chicken pieces and set aside to add to the sauce later.
For the sauce
1 large or 2 small red onions
4 cloves garlic
Puree the onions and garlic in a food processor or chop as finely as possible. Add the puree to the same pot and slowly cook the onion mixture until softened, about 5 minutes, then add
One 28 ounce can crushed tomatoes
1 cup water
1 cup yogurt
2 tbsp honey
2 tbsp yellow curry powder
2 tbsp honey
2 tbsp yellow curry powder
1 tsp ground coriander
1 tsp ground cardamom
1 tsp ground cardamom
1 tsp cinnamon
1 tbsp garam masala
1/4 tsp red curry powder (hot, or cayenne pepper to taste, optional)
1/4 tsp red curry powder (hot, or cayenne pepper to taste, optional)
2 tbsp finely grated fresh ginger
1/2 tsp salt
1/2 tsp black pepper
2 tbsp honey
1/2 tsp salt
1/2 tsp black pepper
2 tbsp honey
Simmer slowly for about 20 minutes before adding the cooked chicken and simmering for an additional 20 minutes or so before serving.
Serve with roti or naan bread. You can find my recipe for simple naan here:
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