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creamy chicken curry

In recipe on October 3, 2011 at 11:31 am

this is a recipe i adapted from mark bittman, and it really is a winner. it’s so good – yet so quick and easy.

creamy chicken curry

1 onion, chopped
1 teaspoon curry powder – see note
1/2 teaspoon garam masala
1/2 teaspoon cumin
1 pound chicken (i use boneless thighs, but breasts are fine)
1/4-1/3 cup white raisins (optional)
1 cup plain greek yogurt
salt and pepper

note: you can substitute 1 1/2 teaspoons of curry powder for all three spices if you don’t have them around. and don’t worry about getting fancy curry powder. whatever you have is fine.

sautee the onion in a little oil over medium heat. meanwhile, cube your chicken into bite-sized-ish pieces.

when the onion is almost done, add half the spices, and cook for a minute or two.

then season the chicken with the rest of the spices (and salt and pepper) and add it to the pan. add raisins, if using.

lower heat a little and cook with a lid on until the chicken is done. how long this takes depends on how big your bite-sized pieces are. cooking it with the lid on keeps in the juices, which mix with the yogurt (next step) to make yummy sauce.

when the chicken is done, remove from heat and wait a minute or so before adding the yogurt. (i emphasize that because if you don’t wait, the yogurt will curdle, as mine did in the picture above. it’s not the end of the world – you can certainly eat it anyway – it just doesn’t look as pretty.)

serve over rice with parsley or cilantro on top if you have it.

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  1. I’m doing this tonight. Thanks!

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