Curry chicken is a signature dish in Indian cooking, but happily it’s crossed over to American cuisine. We love all the fragrant flavors in this dish like ginger, curry, cumin, coconut milk and garlic. I serve it with basmati or coconut rice. It’s a great meal and you’ll always be happy to have a little leftover.
2 tablespoons canola oil
1 onion, chopped
2 tablespoons chopped fresh garlic
1 tablespoon chopped fresh ginger
2 tablespoons tomato paste
1 tablespoon brown sugar
1 teaspoon cumin
1 teaspoon curry
1 tablespoon garam masala (this is an Indian spice blend and its commonly found in the spice aisle of any market)
1/2 teaspoon crushed red pepper
1 teaspoon turmeric
1 teaspoon salt
1 pound chicken breasts, boneless and skinless, cut into cubes
1/4 cup non-dairy sour cream or yogurt
1/2 cup water
Serve with chopped cilantro (optional)
Serve with coconut rice.
Heat a skillet over medium high heat and add the oil. When it starts to get hot, add the onion, garlic, and ginger and cook it for 4 minutes, or until the onion is golden brown. Add the tomato paste, brown sugar, cumin, curry, garam masala, red chile flakes, turmeric, and salt and cook for 2 minutes. This should smell amazing. Add the chicken cubes and stir well to coat. I like to cook this a minute or two to get a the chicken a little brown. Now, add the sour-cream (this gives it creaminess without the blander taste of cream). Also add the water and cook, stirring it until the chicken is done. This takes about 8 minutes.