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Indian Chicken Curry

February 5, 2010

Originally published April 22, 2009 at Onward and Upward

I was reviewing my archives to see if I had ever posted this recipe, and I hadn’t! This is one of our favorites–we have it probably once every week or two. Don’t be scared off by the long ingredient list, as it comes together quickly. This is also a mild curry, but very flavorful. Add more paprika or cayenne if you want more kick.

I especially craved this when I was pregnant with Maddie, so I made it often. For some reason, it just hit the spot, as well as any other Indian or Greek dish.

Indian Chicken Curry

1 Tbsp coconut or olive oil
1 med onion, diced
1 clove garlic, minced
3 Tbsp curry powder (I like the one from Whole Foods, but it’s cheaper to make your own!)
1 tsp cinnamon
1/2 tsp ginger powder or minced fresh ginger
1/2 tsp paprika, or to taste
1-2 bay leaves
2 boneless, skinless chicken breasts, cut into bite-sized cubes
2 potatoes, peeled and cut into cubes
1 c. plain yogurt
1 c. coconut milk (about 1/2 can)
1 Tbsp tomato paste

Heat oil over med-high heat, add onion and cook 5 min. or until soft. Add garlic, curry powder, cinnamon, ginger, paprika, and bay leaves and roast 1 min, stirring constantly. Add remaining ingredients, and reduce heat to simmer for 20 min. Serve over rice. Makes 3-4 servings.

Edited to add: Agh! I forgot about salt! You’ll need to add about a teaspoon of salt to this, or it will taste really bland.

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