Easy Chicken Curry Recipe
Some crazy dudes climb straight up mountains to get a natural high. Others jump off the backs of them in search of the same buzz. But we have a much lazier answer, we just grab a bowl of curry. Yes, curry. Studies link curry consumption and the release of endorphins – dig in for your hassle-free Himalayan high.
Bite Me Bit
"Do you want to feel good, or do you want to do good?"
2 tbsp mild curry powder
1 tsp garam masala
1 tsp ground cumin powder
1 tsp chili powder
3 tbsp butter
1 medium yellow onion, diced
2 large garlic cloves, minced
2 tsp grated fresh ginger
1/2 tsp kosher salt
1 tbsp tomato paste
4 boneless, skinless chicken breast halves, thinly sliced
1/2 cup chicken broth
1 (19oz/540ml) can diced tomatoes, pulsed 2 times in a food processor
1 3/4 cups canned chickpeas, rinsed and drained
1 cup frozen green peas
1/4 cup heavy cream
1 cup chopped roasted cashews, for topping
1 cup plain yogurt, for topping
1) In a large skillet, over medium-high heat, toast curry powder, garam masala, cumin and chili powder until spices become fragrant, 30-60 seconds. Remove from skillet to a plate and set aside.
2) In the same skillet, melt butter over medium heat. Add onion and cook until tender and golden, 7-8 minutes. Add garlic, ginger, salt, tomato paste and reserved toasted spices, stirring to combine. Increase heat to high, add sliced chicken and stir to coat with spice mixture. Add chicken broth, processed tomatoes and bring to a boil. Reduce heat to a gentle simmer and let chicken cook and sauce thicken slightly, about 10 minutes. Add chickpeas, frozen peas and cream, cooking on medium heat for 3-5 minutes until heated through.
3) Season with salt to taste. Serve over rice, garnished with chopped roasted cashews and yogurt.