Packed to the brim with flavour, this quick and easy Indian Chicken Curry is perfect for a no-fuss weeknight dinner
A slightly spicy curry is the ultimate comfort food, ready in less than 45 minutes. All you need to do is to combine the ingredients and then simmer for 20-25 minutes.
This Indian-style creamy chicken curry can be made with the classic mixture of spices including curry powder, ground cinnamon, paprika, and ginger. Or you can use a store-bought curry paste, which will work equally great.
I have used red curry paste and dish turned out to be full of fragrant spice but still mild and creamy enough to appeal to all tastes.
This dish works well with a range of wines, with the classic pairing a dry, rich Chardonnay or a low-tannin red such as a Pinot Noir or a Grenache from Spain. For a slightly less obvious pairing, try a Pinotage from South Africa. Pinotage was created in South Africa and is a hybrid of Pinot Noir and Cinsault. It is slightly fuller-bodied if compared to Pinot Noir but with lower acidity, with flavours of red berries and spice. It is a wine that holds up well with the spices in an Indian-style curry.
Recipe: Indian Chicken Curry with Coconut Milk
2 boneless chicken breast halves, cut into bit-sized chunks
3 tablespoons olive oil
1 onion, finely chopped
3-4 teaspoons red curry paste
1 tablespoon tomato paste
200 g plain yoghurt
100 ml chicken stock
200 ml coconut milk
1-2 tablespoons lemon juice
½ teaspoon cayenne pepper
In a large skillet, heat olive oil.
Sauté the onion until translucent. Add curry paste and continue to cook for 1-2 minutes until fragrant.
Add chicken, tomato paste, yoghurt, chicken stock, and coconut milk. Bring to boil then reduce the heat and continue to simmer for around 20-25 minutes.
Add lemon juice and cayenne pepper. Continue to simmer for another 1-2 minutes.
Serve with Basmati rice.