Tender marinated chicken coated in a creamy flavorful curry sauce with mushrooms and sweet red peppers.
I love curry chicken. And I know that curry in general is one of those spices (although it’s actually a combination of spices but that’s a whole other story) that people seem to love or to hate.
As a kid, I had the opportunity to try many different cuisines and flavors. From the first time I tried curry chicken until now, I feel the same — I love it. But I do understand that others don’t love it.
This recipe is simple and delicious. The focus is on the tender marinated chicken and the curry sauce. The combination of these two things makes an unforgettably delicious meal.
Here’s the recipe:
- 1 lb boneless skinless chicken breast
- 1/2 c thick yogurt
- 1/2 lemon (juiced)
- 1 red pepper (sweet or bell)
- 1.5 inch piece of ginger (minced)
- 4 garlic cloves (minced)
- 1.5 onion (diced)
- 8 oz mushrooms
- 1.5 T curry powder
- 1 tsp turmeric
- 4 tsp cumin
- 4 tsp oregano
- 1 tsp red pepper flakes
- 1/4 – 1/2 c heavy cream
- 3 T sunflower oil (or any neutral oil)
- salt & pepper (to taste)
To marinate the chicken: Mix together the yogurt, 1 T oil, half an onion, half an inch piece of ginger, lemon juice, 2 tsp of cumin, salt, pepper and 2 tsp of oregano. Stir and cover with plastic wrap. Place in the refrigerator overnight to marinate.
To prepare the curry chicken: Toast the spices until fragrant (cumin, red pepper flakes, oregano and turmeric).
Sauté the onions, ginger & garlic.
Sprinkle over the cumin, red pepper flakes, turmeric, curry powder, salt & pepper.
Add the chicken and sauté.
Add the diced red pepper & stir until well combined.
Add the cream and keep stirring until warmed all the way through.
Serve & Enjoy!