Cheap Creamy Chicken Curry
★★★★★
PREP TIME
15 minutes
COOK TIME
25 minutes
SERVES
3
Ingredients
2 tablespoons
canola or vegetable oil
2
fresh garlic cloves, finely minced
1
large yellow onion, finely chopped
2 1/2 teaspoons
curry powder
2 teaspoons
ground cumin
1/4 teaspoon
crushed red pepper flakes
1 teaspoon
ground turmeric
1 pound
boneless chicken breasts, cut into 1-inch pieces
1 1/2 teaspoons
tomato paste
1 cup
coconut milk
2 teaspoons
kosher salt
1 cup
hot water (optional)
Instructions
- In a wok, heat oil over medium-high heat. Add onions, cook for 6-8 minutes or until transparent. Add garlic and cook for 1-2 more minutes.
- Stir in cumin, turmeric, 1 teaspoon curry powder, red pepper flakes and 1 teaspoon salt- cook for 1 minute. Add tomato paste. Mix to combine.
- In ziploc bag, toss chicken pieces in remaining curry powder, season with salt and pepper. Add to wok, and cook for about 5-6 minutes until outside is golden brown.
- Pour coconut milk into the wok-if coconut milk has separated from the fat, pour the liquid in and add a tablespoon or so of fat until you have the creamy consistency that you desire. Simmer, uncovered, stirring occasionally for 7 minutes or until the chicken is cooked through. Add hot water if there is not enough liquid, because it has cooked down.
- Serve hot with white rice if desired. Sprinkle with cilantro and a squeeze of lime if desired.
