Michael and I made this delicious curry for dinner a few weeks ago, and we loved how quick and easy it was to make. We used chicken in our curry, but you could probably make a delicious vegetarian version with chickpeas instead.
We served the curry with pulao rice, which is an easy way to dress up plain basmati rice. Together, they make the perfect quick Indian dinner. Give it a try!
Easy chicken curry and pulao rice
By Jane and Michael’s Gourmet Extravaganza (Adapted from the Best Ever Indian Cookbook)
For the chicken curry:
- 3 Tbsp tomato paste
- 3 Tbsp plain Greek yogurt
- 2 Tbsp mango chutney (we substituted apricot preserves)
- 1 tsp dried minced onion
- 1 tsp crushed garlic
- 1 1/2 tsp chili powder
- 1 1/2 tsp garam masala
- 1 tsp curry powder
- 1/4 tsp fennel seeds (or anise seeds)
- 1/4 tsp turmeric
- 1/8 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp sugar
- 2-3 Tbsp ghee (or butter or oil)
- 1 lb of boneless skinless chicken, cubed
- 3/4 cup water
- 2 Tbsp chopped fresh cilantro
Combine the tomato paste, yogurt, chutney, onion, garlic, spices, salt, and sugar in a medium bowl and mix well. Heat the ghee (or butter or oil) in a deep skillet. Add the spice mixture and simmer for about 2 minutes, stirring occasionally.
Stir in the chicken and water and let simmer for 5-7 minutes, or until the chicken is cooked. Taste and add additional salt, if necessary. Stir in the cilantro immediately before serving.
For the pulao rice:
- 2 Tbsp of ghee, butter, or oil
- 1 tsp cumin seeds
- 1 small yellow onion, thinly sliced
- Pinch of salt
- 1/4 cup frozen peas
- 1-2 Tbsp water
- 4 cups cooked basmati rice
Heat the ghee or butter in a medium skillet. Add the cumin seeds, sliced onion, and salt and sauté until onions are translucent. Add the frozen peas and 1-2 Tbsp water. Cover and steam for 2-3 minutes, or until peas are heated through. Combine the onion and pea mixture with the rice and mix well. Serve immediately.