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Quick + easy chicken curry

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Quick + easy chicken curry

Serves 2-3 as a main dish, 4-6 as a side, easily scalable

  • 2 Tbsp. canola or other neutral cooking oil
  • 1 onion, diced
  • 2-3 garlic cloves, minced
  • 1″ knob of ginger, peeled and minced
  • 1 Tbsp. curry powder
  • 1 15-oz can of whole tomatoes, roughly chopped (crushed or diced tomatoes work fine here as well – commercial brands tend to include additives in these versions, which is why I prefer whole)
  • 1/2 cup frozen peas
  • Salt ot taste – about 2 tsp.
  • Enough cooked chicken meat to serve your intended audience (about 1/2 breast or 1 thigh per person), roughly chopped into bite-size pieces
  • 1/4 cup full-fat plain yogurt or 2 Tbsp. heavy cream
  • Cilantro, for garnish
  • Basmati rice, for serving

Make the flavor base Heat a large skillet over medium-high heat. Add the oil, then the onion, garlic, and ginger. Cook until tender and just beginning to brown, 3-5 minutes. Add the curry powder and cook until the mixture begins to look slightly dry, about another three minutes.

– Add tomatoes with their juices and cook, stirring occasionally, until liquid reduces and is no longer soupy – about 10 minutes.

Salt to taste – likely around 2 tsp.

Finish and serve Add chicken and frozen peas and heat until warmed through. Stir in yogurt or heavy cream and heat as needed until warm.

Making ahead/storage: Prepared curry will keep well in the refrigerator for up to 1 week.

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