Weeknight Chicken curry-In-A-Hurry

Make this quick, delicious and simple recipe when time is of the essence!

Weeknight Chicken Curry-In-A-Hurry

Serves 4-6
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
Allergy Milk
Dietary Gluten Free
Meal type Main Dish
Misc Freezable, Gourmet, Pre-preparable, Serve Hot
Prepare this delicious and quick-to-prepare dish when you're short on time, but want a delicious and hearty meal.

Ingredients

  • 3 tablespoons olive oil
  • 2 small onions (roughly chopped)
  • 1 teaspoon salt (plus more to taste)
  • 3 tablespoons Vadouvan curry powder (OR hot curry powder)
  • 2 teaspoons garam masala
  • 1/2 - 1 teaspoon crushed red pepper flakes (to taste)
  • 1 tablespoon Mutti double concentrate tomato paste
  • 1 cup chicken broth
  • 1.5 cups canned crushed tomatoes
  • 1.5lb skinless chicken (thighs or breasts or combo)
  • 1 can chicpeas (15 oz can) (drained and rinsed)
  • 1/2 cup carrots (cut into julienne/matchsticks)
  • 1/2 jar Boat House pickled raisins (1/2 cup) (or more, depending on how sweet you like it)
  • 6oz plain yogurt
  • 3 tablespoons chopped cilantro
  • freshly ground black pepper
  • cooked basmati rice (hot and ready to serve)

Note

The addition of pickled raisins turns this weeknight curry into something special!

Directions

Step 1
Heat the oil in a large pot or Dutch oven over medium high heat. When hot, add the onions and salt. Sauté, stirring occasionally, for 10-12 minutes, until the onions take on some color. If the onions seem to be browning too quickly, turn down the heat.
Step 2
When ready, add the curry, garam masala and chili flakes and cook the spices, stirring frequently for 2-3 minutes
Step 3
Add the tomato paste and cook another 2-3 minutes then add the broth and tomatoes scraping up the brown bits. Turn up the heat and bring the mixture to a boil.
Step 4
Add the chicken, chickpeas, carrots, and pickled raisins. Lower the heat to a simmer, cover and cook for 15-18 minutes, stirring occasionally, until the chicken is cooked through.
Step 5
Remove lid and stir in the yogurt, 2 tablespoons of the cilantro and ½ teaspoon freshly ground black pepper.
Step 6
Serve over the basmati rice and garnish with the remaining cilantro

Leave a Reply

Your email address will not be published. Required fields are marked *