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
- 1 1/2 lb. Chicken breasts skinless/boneless, cut into chunks
- 1 cup low-sodium chicken broth
- 1/4 cup plain 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
- Cooked rice
- 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 the garam masala, ginger, paprika, coriander and ½ tsp salt and cook for about 2 minutes. Make sure you stir well.
- 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.