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Fall Flavors: Traditional Chicken Curry

Traditional Chicken Curry

A rich and flavorful traditional chicken curry made with dairy products and aromatic spices, offering an authentic taste.
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Prep Time 20 minutes
Cook Time 37 minutes
Servings 2

Ingredients
  

  • 1 lb boneless skinless chicken breasts, cut into cubes
  • 1 cup plain yogurt
  • 1/2 cup heavy cream
  • 1 onion diced
  • 4 cloves garlic minced
  • 1 tbsp grated ginger
  • 2 tbsp curry powder
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 4 cardamom pods lightly crushed
  • 14 oz diced tomatoes
  • 2 medium potatoes peeled and diced
  • 2 cups spinach
  • 2 tbsp ghee or unsalted butter
  • 1/2 tsp salt or to taste
  • 4 tbsp fresh cilantro chopped (for garnish)

Instructions
 

  • In a bowl, mix the chicken cubes with 1/2 cup of yogurt and let it marinate for 30 minutes.
  • Heat ghee or butter in a large skillet over medium heat.
  • Add the diced onion and cook until softened and golden, about 5-6 minutes.
  • Add minced garlic and grated ginger, cook for another minute until fragrant.
  • Stir in curry powder, turmeric, cumin, coriander, and cardamom pods, cooking for 30 seconds to bloom the spices.
  • Add the marinated chicken to the skillet and cook until it starts to brown, about 5 minutes.
  • Add the diced potatoes and cook for 5 minutes.
  • Pour in the remaining yogurt, heavy cream, and diced tomatoes. Stir to combine.
  • Bring the mixture to a simmer and cook for 15-20 minutes, or until the chicken and potatoes are cooked through.
  • Add the spinach and stir until it wilts, about 2 minutes.
  • Season with salt to taste.
  • Serve hot, garnished with chopped fresh cilantro if desired.