Easy Indian Curry Chicken

Anna shared her favourite Easy Indian Curry Chicken recipe in the Gilmore Park Church Community Kitchen just in time for the Diwali festival.  Anna told us that when she brought this curry chicken to potluck, it is always a hit.

Easy-Indian-Curry-Chicken-12

This Easy Indian Curry Chicken is not spicy and it is suitable for kids to enjoy. Anna served the curry chicken with basmati rice. You can check this link on how to cook basmati rice except that we did not include saffron here.

Ingredients

  • 2.2 pounds (1 kg) chicken breast, skinless, boneless, cut into bite size
  • 3 onions, chopped
  • 2 cloves garlic, minced
  • 5 tomatoes
  • 1 tray of fresh mushroom, sliced
  • 2 tablespoons curry powder
  • chili powder (optional)
  • 2 tablespoons soy sauce
  • 1/2 can of coconut milk or lesser according to your preference

Easy-Indian-Curry-Chicken-1

Source: Anna

Serves 6 to 8

Instructions

Easy-Indian-Curry-Chicken-2To peel the tomatoes, cut an x on the bottom.
Easy-Indian-Curry-Chicken-3Add boiling water and let sit for a minute …
Easy-Indian-Curry-Chicken-4… or until the skin peels easily. Peel and chop.
Easy-Indian-Curry-Chicken-5In a large pan, saute onions with some oil until they are translucent. Add the minced garlic and saute for another 30 seconds.
Easy-Indian-Curry-Chicken-6Add the curry powder and mix well.

Add chili powder if desired.

Easy-Indian-Curry-Chicken-8Add the mushrooms and tomatoes.
Easy-Indian-Curry-Chicken-9Season with soy sauce and let it cook for 5 minutes.
Easy-Indian-Curry-Chicken-10Add the chicken and let it cook for 10 minutes, stirring occasionally or until the chicken is cooked.
Easy-Indian-Curry-Chicken-11Remove from heat and stir in the coconut milk. You may substitute the coconut milk with sour cream or plain yogurt if cholesterol is your concern.Serve with steamed rice.

This Post Has 16 Comments

  1. wow, cool! I’m gonna try to make this tonight! so after the coconut milk is added, just let it sit and serve? no need to re-cook? it definitely looks easy!

    1. Hi L.S, yes, you do not need to re-cook the curry after you added the coconut milk as the residue heat will heat through the curry. I hope you’ll enjoy this easy curry recipe.

  2. Looks delicious, but I thought Indian style curries don’t use coconut milk?

    1. Depends, Marike. Southern Indian cooking uses coconut milk because coconuts are readily available. Northern (Moghul) doesn’t. But that’s way over-generalizing, and I’m definitely no expert.

      Wiki is a good start for references. They cite regional styles as follows:

      * 3.1 Andaman and Nicobar Islands
      * 3.2 Andhra Pradesh
      * 3.3 Arunachal Pradesh
      * 3.4 Assam
      * 3.5 Bihar
      * 3.6 Chhattisgarh
      * 3.7 Daman and Diu
      * 3.8 Goa
      * 3.9 Gujarat
      * 3.10 Haryana
      * 3.11 Himachal Pradesh
      * 3.12 Jammu & Kashmir
      * 3.13 Jharkhand
      * 3.14 Karnataka
      * 3.15 Kerala
      * 3.16 Lakshadweep
      * 3.17 Madhya Pradesh
      * 3.18 Maharashtra
      * 3.19 Manipur
      * 3.20 Meghalaya
      * 3.21 Mizoram
      * 3.22 Nagaland
      * 3.23 Orissa
      * 3.24 Puducherry
      * 3.25 Punjab
      * 3.26 Rajasthan
      * 3.27 Sikkim
      * 3.28 Sindh
      * 3.29 Tamil Nadu
      * 3.30 Tripura
      * 3.31 Uttar Pradesh
      * 3.32 Uttarakhand
      * 3.33 West Bengal

      http://en.wikipedia.org/wiki/Indian_cuisine#Regional_cuisines

      1. Wow, that is a a lot of regional styles. Just imagine doing a 33RSIC (33 Regional Styles of Indian Ciusine) after we do the 8GTCC. LOL!

        1. Thanks LR.

          Not surprising that there are so many regional variations given the population and the history.

          I’ve read that many of the classic dishes like butter chicken have been westernized for North American tastebuds, not unlike Chinese food. =)

          1. Hi Marike: One thing that stuck to my mind until today is that an Indian friend of mine once told me that some Indian restaurants in Vancouver uses Whipped Cream to make butter chicken creamier. Yeah, how come no one is out seeking for the best butter chicken in Vancouver. Anyway knows of a great place that serves butter chicken? Ben

          2. Da Tandoor, Ashiana, Raga and Red Fort are noted for their better-than-average dishes including butter chicken. But funnily, it’s been YEARS since I’ve dined at any of them in person.

          3. Your last review of Ashiana’s butter chicken sounded spot-on, Ben !

        2. LOL. That would take …. years !

  3. I was in Kerala a few years ago and I was told that Southern Indian Curries generally use Coconut milk.The North is a different story

    1. PG, that’s because there are no coconut trees in the north, LOL. Just joking. But yeah, like butter chicken they use yogurt instead of coconut milk.

      I think nowadays you can add whatever you want in a basic curry recipe but to me, adding mushrooms is a no-no. It’s just not right.

  4. Hi, if I use half can of coconut milk, could I store the rest in fridge (and for how long)? The same question for yogurt too, because there is only 500ml of plain yogurt here.
    Do you have any advice how to store left over of coconut milk, tomato paste/sauce etc?
    Is there any big difference for taste between using coconut milk and yogurt? Thank you so much 🙂

    1. Hi Emy, I would store the leftover in a air tight jar for not more than 3 days in the fridge. Yogurt is slightly sour and creamy while coconut is creamy with a nice fragrance to it.

  5. This is so easy,I’ll definitely try this..thanks for sharing

  6. I thought “soya sauce” was never used in “Indian cooking/curry”..oh well…lol…as long as it does taste yummy.

    Also I found best “butter chicken” at “Tandoori Kona” in Richmond…rich and creamy and very yummy indeed.

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