Chicken Curry

The girls love mild curry, so that is what our recipes reflect. If you want a more heated version; add cayenne.

Serve Indian Curries with Basmati Rice. Basmati Rice takes approximately 50 minutes so start it just after marinating the chicken. Then prep the onion, jalapeno and ginger.

Print Recipe

Course Main Course

Cuisine Indian

Ingredients

2 lb. (908 gr) boneless skinless chicken thighs and breasts
3/4 cup (175 gr) Greek Yogurt
1 tsp. Garam Masala
2 tsp. Cumin
½ tsp. Turmeric
½ tsp. Salt
2 TBSP Ghee
1 TBSP vegetable oil
1 tsp cumin seeds
1 cup (120 gr) red onion, diced
2 TBSP (30 gr) ginger, grated
1 garlic clove minced
¼ cup (43 gr) jalapeno, seeded and sliced in half moons
1.5 cup (354) gr Passata
2 TBSP (30 gr) Tomato Paste
Cilantro to garnish

Instructions

In a medium-large dish add yogurt, Garam Masala, Cumin, Salt and Turmeric. Stir to incorporate.
Cut chicken breasts and thighs into 3 pieces. Add to the yogurt mixture and toss well so the chicken can marinate for 30 minutes.
Prepare onions, jalapeno and grate ginger, individually and set aside.
Heat Ghee (or clarified butter) in a Dutch Oven along with vegetable oil.
Add Cumin seeds and sauté for 2 – 3 minutes.
Next add the onions and slowly sauté for 10 minutes before adding the jalapenos. Saute another 5 minutes.
Add the grated ginger and garlic, stir and cook for 2 minutes.
Add tomato sauce, stir for about 1 minute and add Passata. Stir and bring to a boil.
Add chicken and all yogurt/spice mixture. Cover, return to a boil, and reduce heat.
Let curry simmer 25 minutes until chicken is cooked through.
Garnish with plain yogurt and cilantro if desired.

Notes

Finding a red wine to pair with Indian dishes is tricky and we will keep trying. An Italian Chianti was not perfect, just ok.

We did pair a cold, food friendly Chardonnay and is was far better!

We've paired:

Novellum Chardonnay 2019.

Keyword Chicken, Cumin, Garam Masala, Ginger, Greek Yogurt, Passata, Turmeric