A curry is good but when feeling down, it has to Nana’s Chicken Curry. It is full of good flavour, aroma, texture and is ready start to finish in 30 minutes. I serve mine with fluffy seasoned basmati rice for a perfect meal. Whether it be just for you or family and friends, it suits every occasion. I also add peas and carrots to stretch the dish and the children love it. Just boil them and add to the rice.
Nana’s Chicken Curry
Superb recipe that is full of flavour and aroma and good memories.
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Servings: 6 People
Calories: 232kcal
Ingredients
- 1 1/2 lb. Chicken breasts skinless/boneless, cut into chunks
- 1 cup low-sodium chicken broth
- 1/4 cup full fat yogurt
- 2 tbsp. olive oil
- 1 large onion
- 6 cloves garlic finely sliced
- 1 large red chile finely chop
- 2 tbsp. ginger grated
- 2 tbsp. tomato paste
- 1/2 bunch cilantro chopped, coriander
- 1 tbsp. garam masala
- 2 tsp. sweet paprika
- 1 tbsp. ground coriander
- salt
- pepper
- Cooked rice
Instructions
- Heat 2 tbsp oil in large cooking pot on medium heat. The pot needs a tight lid for later on.
- Add the onion and cook until the begins to soften.
- Reduce heat to medium and cook, stirring occasionally, until tender, 3 to 4 minutes more.
- Add the garlic and the chili, mix well and cook for about a minute.
- Add tomato puree and cook 2 minutes.
- Use the ½ tsp each salt and pepper to season the chicken and add to the pot cooking both sides. Should take about 5 minutes or so. Cook until no longer pink. .
- Pour the chicken broth into the pan and simmer gently with the lid on.
- Cook for about 8 1- 10 minutes to make sure the chicken is cooked.
- Finally, add the yogurt and stir well.
- Serve with hot rice for a delicious meal.
Nutrition
Calories: 232kcal | Carbohydrates: 10g | Protein: 27g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 74mg | Sodium: 192mg | Potassium: 681mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1045IU | Vitamin C: 17mg | Calcium: 52mg | Iron: 2mg