This Chicken Curry recipe is loaded with flavour, texture, creaminess, and a comforting dish you will love anytime of the week.
I grew up eating mainly Hungarian dishes and as you start tasting food from other countries and begin to appreciate the flavours, then it becomes a routine and desire to try new recipes. I am so glad I did, as I have so enjoyed what this world has to offer. This chicken curry dish was created with Indian inspired flavours. The combination of spices I added are curry powder, turmeric, coriander and fresh ginger, giving it a very tasty and lovely melody of spices from India.
INGREDIENTS
Chicken: was my protein choice and I like to use hormone and antibiotic free or organic chicken; a vegan option, substitute with tofu or enjoy as a vegetarian dish
Onions, garlic, ginger: are a great starter base for this recipe
Spices: curry, coriander and turmeric are often used Indian inspired dishes
Vegetables: mushrooms, red pepper, broccoli are all healthy choices, with textures and lots of great flavour; select ones of your choice
Coconut cream: for a creamy rich texture
Seasonings: pepper and Himalayan salt is my choice of salt to use, and regular salt can be substituted, are always a must to bring out the flavours in recipes
Tomato paste: just a tablespoon is required for flavour and adds some colour to this dish
Peanut butter: adds that nutty flavour and richness to this dish
Lime juice: a perfect citrus blend for this dish
Garnishings: cilantro or parsley (I am not a fan of cilantro so I add parsley); roasted peanuts
WHY MAKE THIS DELICIOUS DISH
- Great weekday meal that is easy and ready within 35 minutes
- Nutritious with healthy vegetables
- Spices add lots of flavour and are highly beneficial for all kinds of ailments
- Can easily substitute the vegetables for family favourites
HELPFUL TIPS
- When adding the spices, allow them to cook at a low-medium temperature to release their flavours.
- Try to avoid overcooking the vegetables. Keeping in mind the time I have set in my instructions. There is nothing worse than having overcooked vegetables.
- If you prefer to use half and half cream for this recipe, the thickness won’t be the same and will require to add starch at the end of the recipe, about 1 teaspoon with a 1 tablespoon of water and mix in at a low boil point. Heavy cream will thicken as it boils if you choose to substitute it with the coconut cream or half and half cream.
- You will notice some of my ingredients are organic, hormone/ antibiotic free, or natural and if I can it is my preference to use in my cooking for various reasons. Although, sometimes I am unable to if it’s too expensive or unavailable. So what I trying to say, it isn’t a requirement when making this recipe.
HOW TO MAKE THIS DELICIOUS RECIPE
In a small bowl, combine together curry powder, tumeric, coriander and salt. In a medium bowl, add cut chicken pieces and half of the spice mixture and combine. Heat 1 tablespoon oil in a large skillet or cast iron pot over medium heat. Add chicken and cook for about 5-6 minutes until the chicken is cooked through. Transfer to a plate.
In the same skillet over medium heat, add the remaining oil, sauté onions for 3 minutes until softened, then add garlic and ginger and cook for another minute. Stir in the remaining spice mixture.
Add mushrooms, and cook for 2 minutes, then add red pepper. Sauté for another minute. Add the coconut cream and mix in the tomato paste and peanut butter into the creamy sauce. Bring to a low boil and allow to cook for another 5 minutes until the cream thickens. Season with salt and black pepper. Add the broccoli and return the cooked chicken into the skillet. Simmer for 2-3 minutes until the broccoli starts to become tender and chicken is heated through.
Garnish with cilantro or parsley, sprinkle with roasted peanuts. Serve with basmati or jasmine rice.
TRY THESE OTHER DELICIOUS COZY DISHES
Peanut Curry Chicken Recipe
Equipment
Ingredients
- 2 tbsp vegetable oil, added separately
- 2 (1 lb or 454g) large chicken breasts (hormone/antibiotic free)
- 1 tsp curry powder
- 1 tsp turmeric
- 1 tsp coriander
- ½ Himalayan salt
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- ¾ cup cremini mushrooms, sliced
- ½ red pepper, sliced
- 14 oz (400ml) can coconut cream
- 1 tbsp tomato paste
- 3 tbsp natural or organic peanut butter
- ¾ cup broccoli, cut in pieces
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp lime juice
- cilantro or parsley for garnishing
- roasted peanuts, chopped for garnishing
Instructions
- In a small bowl, combine together curry powder, tumeric, coriander and salt. In a medium bowl, add cut chicken pieces and half of the spice mixture and combine.
- Heat 1 tablespoon oil in a large skillet or cast iron pot over medium heat. Add chicken and cook for about 5-6 minutes until the chicken is cooked through. Transfer to a plate.
- In the same skillet over medium heat, add the remaining oil, sauté onions for 3 minutes until softened, then add garlic and ginger and cook for another minute. Stir in the remaining spice mixture.
- Add mushrooms, and cook for 2 minutes, then add red pepper. Sauté for another minute. Add the coconut cream and mix in the tomato paste and peanut butter into the creamy sauce. Bring to a low boil and allow to cook for another 5 minutes until the cream thickens. Season with salt and black pepper. Add the broccoli and return the cooked chicken into the skillet. Simmer for 2-3 minutes until the broccoli starts to become tender and chicken is heated through.
- Garnish with cilantro or parsley, sprinkle with roasted peanuts. Serve with basmati or jasmine rice.
