https://www.delish.com/cooking/recipe-ideas/recipes/a54696/easy-indian-chicken-curry-recipe/
Kosher salt
Freshly ground black pepper
Basmati rice or naan, for serving
DIRECTIONS
- In a large pot over medium-high heat, heat oil. Add onion and cook until soft, 5 minutes. Add chicken and sear until no pink remains, 5 minutes. Stir in garlic and ginger and cook until fragrant, 1 minute.
- Add spices and cook until very fragrant, 1 minute. Add tomatoes and broth and bring to a simmer. Stir in heavy cream, and season with salt and pepper. Simmer until chicken pieces are cooked through and tender, about 10 minutes.
- Serve over rice or with naan, garnished with cilantro.
Made curry according to this recipe, it’s a good weeknight meal, but lacking oomph.
The chicken was kind of bland, and the sauce was a bit weak. To add more oomph to the chicken I would at least do a quick brine (https://www.thekitchn.com/weeknight-meal-tip-try-a-quick-95560), and I’m told using dark meat like chicken thighs, they absorb flavor faster. For future curries, I think I’ll use dark meat from now on since it’s cheaper, and doesn’t need the lightness or the form that white meat provides.
For the sauce, I think adding garam masala would add more Indian flavor, and I think the complete substitution of coconut milk adds sweetness, and more exotic than just yogurt.
OK curry in a hurry, but I would definitely add garam masala, substitute thigh meat for breast meat, and add coconut milk at the minimum.
If I had more time, I would add marinate/brine the meat.
-Isaac