Chicken Curry in a Pot
Chicken curry is delicious and easy to make. For this chicken curry recipe, we use a flavorful marinade and then cook everything up in a pot. It's a great dish to serve over rice, although we went low-cal and served the curry over salad greens with a little quinoa. You can print the entire recipe at this link:
http://www.myfoodchannel.com/indian-chicken/
Give this chicken curry recipe a try and let me know what you think, and for more recipes check out the Chef Buck playlist:
http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552
and to print all recipes visit my website at http://www.myfoodchannel.com/
Check here for current prices on INDIAN SPICES on Amazon https://amzn.to/2Q8mYEl
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Chicken Curry Recipe
2 lbs. boneless skinless CHICKEN
½ cup GREEK YOGURT
5-6 cloves GARLIC (finely chopped)
¼ cup GINGER (finely chopped)
¼ cup ALMONDS
2 Tbsp TOMATO SAUCE
2 large ONIONS (finely chopped)
2-3 Tbsp LEMON JUICE
2 tsp CORIANDER powder
1 tsp CUMIN powder
1 tsp GARAM MASALA
CHILI powder (to taste)
SALT (to taste)
OIL for cooking
How to Make Chicken Curry
In a food processor, finely grind the ginger, garlic, and almonds.
In a small bowl, combine the yogurt and the ground ingredients from the food processor.
Into the bowl, add the dried spices, lemon juice, and tomato sauce.
Mix bowl ingredients well to form the marinade.
Place chicken pieces into a large Ziploc bag. Use boneless, skinless chicken. We prefer chicken thighs, but use your favorite chicken pieces.
Add the marinade into the bag and zip it closed and mix the marinade well with the chicken. Open the bag a little to let out excess air, then zip close and manipulate the bag until the chicken is thoroughly covered.
Place the ziploc of chicken in the fridge and allow to marinate overnight, or at least 1-2 hours.
When ready to cook dinner, heat a large pot with oil on medium low heat. Use just enough oil needed for sauteing the onion.
Add finely chopped onions into the pot and sauté until caramelized, about 20-30 minutes.
When the onions are ready, add ½ cup water.
Add in the chicken and the marinade. Mix well with the onions.
Cover pot and bring the mixture to a bubble. Reduce the heat to low, keep covered with the lid, and simmer for about one hour, or until the chicken is cooked through.
Serve over rice, or whatever you like.
In the video recipe we served the curry over greens and some quinoa, which was a great combo. CG even added dried cranberries to the salad, which we will definitely do again in the future.
http://www.myfoodchannel.com/indian-chicken/
Give this chicken curry recipe a try and let me know what you think, and for more recipes check out the Chef Buck playlist:
http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552
and to print all recipes visit my website at http://www.myfoodchannel.com/
Check here for current prices on INDIAN SPICES on Amazon https://amzn.to/2Q8mYEl
Thanks for checking out our videos! We include affiliate links for products. If you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Connect with this media to catch all of my videos...thanks:
MY OTHER YOUTUBE CHANNEL:
http://www.youtube.com/user/buckredbuck
https://twitter.com/buckredbuck
https://www.instagram.com/buckredbuck/
PRINT RECIPES AT MY WEBSITE:
http://www.myfoodchannel.com/
RECIPE PLAYLISTS:
http://www.youtube.com/user/FromUnderTheRock
Chicken Curry Recipe
2 lbs. boneless skinless CHICKEN
½ cup GREEK YOGURT
5-6 cloves GARLIC (finely chopped)
¼ cup GINGER (finely chopped)
¼ cup ALMONDS
2 Tbsp TOMATO SAUCE
2 large ONIONS (finely chopped)
2-3 Tbsp LEMON JUICE
2 tsp CORIANDER powder
1 tsp CUMIN powder
1 tsp GARAM MASALA
CHILI powder (to taste)
SALT (to taste)
OIL for cooking
How to Make Chicken Curry
In a food processor, finely grind the ginger, garlic, and almonds.
In a small bowl, combine the yogurt and the ground ingredients from the food processor.
Into the bowl, add the dried spices, lemon juice, and tomato sauce.
Mix bowl ingredients well to form the marinade.
Place chicken pieces into a large Ziploc bag. Use boneless, skinless chicken. We prefer chicken thighs, but use your favorite chicken pieces.
Add the marinade into the bag and zip it closed and mix the marinade well with the chicken. Open the bag a little to let out excess air, then zip close and manipulate the bag until the chicken is thoroughly covered.
Place the ziploc of chicken in the fridge and allow to marinate overnight, or at least 1-2 hours.
When ready to cook dinner, heat a large pot with oil on medium low heat. Use just enough oil needed for sauteing the onion.
Add finely chopped onions into the pot and sauté until caramelized, about 20-30 minutes.
When the onions are ready, add ½ cup water.
Add in the chicken and the marinade. Mix well with the onions.
Cover pot and bring the mixture to a bubble. Reduce the heat to low, keep covered with the lid, and simmer for about one hour, or until the chicken is cooked through.
Serve over rice, or whatever you like.
In the video recipe we served the curry over greens and some quinoa, which was a great combo. CG even added dried cranberries to the salad, which we will definitely do again in the future.
