Thursday, March 20, 2014

Indian Chicken Curry

Do you like curry? I do. I'm starting to be a big fan of Indian cuisine. It's very simple to make when you have sachets of Asian Home Gourmet  spice pastes and sauces readily available. While I was cooking this dish earlier, the aroma of curry and other spices wafted through the entire house. My pot of coriander/cilantro leaves came in handy. 

  • 1 Sachet of Asian Home Gourmet Indian Chicken Curry paste (Madras Curry)
  • 3 skinless chicken breast fillets chopped into pieces about 350 g
  • 1 small onion coarsely chopped
  • 3 tbsp of extra virgin olive oil
  • 1/2 cup Greek yogurt
  • 2 cups of coconut milk
  • 8 baby potatoes halved
  • fresh cilantro leaves chopped
  1. Heat the extra virgin olive oil in a pan on medium heat. Saute the onions and the spice paste for half a minute.
  2. Add the chicken and baby potatoes and stir fry for about 3 minutes. Lower the heat and add the coconut milk and yogurt.
  3. Simmer for 20 minutes. Sprinkle with cilantro leaves.
Serves 2 -3 depending on one's appetite. My husband says this is awesome. I'm one happy wife.

Photo taken using iPhone5

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