I’m super excited to share today’s recipe with y’all!
I was supposed to share my Chicken Curry recipe over a year ago.
Well, life got in the way and I forgot.
Please forgive me.
Once you make this easy curry you’ll get over any animosity you’ve had towards me for taking so long.
I cook this dish about two to three times a month and I always share pictures on social media.
Until now I just forgot to share the recipe.
I keep a well stocked pantry which makes throwing together this curry that much easier.
I make a wonderful spice blend that includes, red curry powder, madras curry powder, black pepper, smoked paprika, creole seasoning, ginger, garlic and onion powder.
Oh, and a little brown sugar and red chili flakes.
Mix our spices together and we’re ready to cook our curry!
For this recipe I used boneless, skinless, chicken breast.
Note: chicken thighs work very well if you prefer to use them.
I used chicken breast because my favorite daughter prefers chicken breast.
The key to this dish which takes it over the top is the fire-roasted crushed tomatoes.
You could use regular tomatoes but why do that when we’ve been blessed with fire-roasted ones?
Summer has me replacing regular tomatoes with fire-roasted ones in every dish.
My daughter is serious about her food. Summer be online researching ingredients to change up my dishes.
She often tells me Ma’ this would make it even better.
She’s always correct so I support her well developed opinions and taste-buds.
Before y’all get to cooking it’s important that I highly suggest you find an ethnic grocery store that sells paratha bread.
Paratha bread is layers upon layers of buttery, flaky, in my case garlic stuffed bread.
We use it to dip into the curry like a spoon. OMG I can’t even explain to you how truly delicious it is.
I have to make it for the blog for those of you who would like to make it from scratch.
Lastly, don’t forget the hot jasmine rice also. I actually don’t eat my curry with rice.
I just love to dip the bread. My family on the other hand always prefers jasmine rice with their curry.
Eat it whichever way you prefer.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
2 lbs chicken breast, boneless, skinless
3 1/2 cups fire roasted tomatoes, crushed
5 ounce can coconut milk
2 cups chicken broth, low sodium
1 cup heavy cream
1 tablespoon cornstarch
1 tablespoon creole seasoning
1 tablespoon red curry powder
1 tablespoon madras curry powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
1 tablespoon chili powder
1 tablespoon oregano, crushed
1 tablespoon black pepper
1 tablespoon brown sugar
1/2 tablespoon ginger powder
1/2 tablespoon red chili flakes
extra virgin olive oil
hot jasmine rice and paratha bread to serve
green onions to garnish
Mix seasoning blend together and set aside.
Mix broth and cornstarch together, set aside.
Rinse chicken and pat dry. Cut into 1-2 inch chunks.
Place chicken in a bowl. Coat chicken in olive oil.
Season chicken with three tablespoons of spice blend, mix well.
In a wok or large skillet heat around four tablespoons of olive oil over medium heat.
Add chicken and saute until chicken is brown, around 10 minutes.
Add tomatoes, coconut milk, and remaining seasoning to pot, mix well. Cook around 5 minutes.
Add broth and bring to boil.
Reduce heat to medium low and cook around 20 minutes until chicken is cooked completely.
Serve over warm rice if desired. Garnish with green onions.