Curry Chicken

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:

Curry Chicken

  • 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)

Preparation:

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).

thumb_MAH00725_1024

Sauté the onions, ginger & garlic.

thumb_MAH00727_1024

Sprinkle over the cumin, red pepper flakes, turmeric, curry powder, salt & pepper.

Add the chicken and sauté.

thumb_MAH00730_1024

DSC00754

Add the diced red pepper & stir until well combined.

DSC00756DSC00758

Add the cream and keep stirring until warmed all the way through.

Serve & Enjoy!

DSC00761DSC00765

Chicken Tikka Masala

Creamy, flavorful and seasoned masala sauce with tender pieces of marinated chicken.

The perfect blend of spices with tomatoes create a delicious “masala” or sauce for this dish. The chicken is marinated in a thick yogurt mixture and is tender, flavorful and so good. If you think marinades are not worth the work, then you’ll love how simple this one and the final result of the tender chicken.

A classic Indian dish, Chicken Tikka Masala is found on restaurant menus all over the world. But making it at home is a rewarding and delicious treat and perhaps not as complicated as you imagined.

DSC00673DSC00708

Here’s the recipe:

Chicken Tikka Masala

  • 1 lb boneless skin-less chicken breasts (diced)
  • 1/2 c thick yogurt
  • 1/2 lemon (juiced)
  • 1.5 onions (diced)
  • 4 garlic cloves (minced)
  • 1.5 inch piece of ginger (diced)
  • 2 T tomato paste
  • 2 tomatoes (peeled and chopped)
  • 2 T cumin powder
  • 1 tsp red pepper flakes
  • 2 T dried oregano
  • 2 tsp turmeric powder
  • 1/4 – 1/2 c cream (if desired)
  • salt & pepper (to taste)

Preparation:

To marinate the chicken: place the chicken, yogurt, lemon juice, half of an onion, a half-inch piece of ginger, 1 T cumin powder, 1 T dried oregano, salt and pepper in a bowl. Stir to combine and then cover with plastic wrap. Place in the refrigerator overnight.

DSC00711

To make the chicken tikka masala:

Place the spices in a dry frying pan and toast just until they are fragrant.

Sauté the onions, garlic and ginger in a frying pan with the sunflower oil until tender.

Add the spices and stir thoroughly.

Add the chicken and sauté  until cooked through.

DSC00729

Then add the tomato paste, season with salt and pepper and stir until well coated.

Then add the chopped tomatoes and 1.5 cups of hot water. Stir and then cover with a lid. Simmer for 15 minutes, stirring occasionally.

Then remove from the heat and stir in the cream.

Serve over a bed of rice or with bread.

DSC00741

Enjoy!

DSC00740

Guten Appetit!