Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 6 Servings
Oh, my! You have got to give this recipe a try, I’m telling you! Feel free to add more ingredients if you prefer. I have listed all the ingredients and directions so all you need to do is to follow them step by step and you are good to go. Enjoy!
1 medium yellow onion, quartered
1 shallot, halved
6 cloves garlic
2 (1-inch) pieces fresh ginger, peeled
3 tbsp garam masala
2 tsp ground turmeric
2 tsp kosher salt
1 tsp crushed red pepper flakes
Zest of 1 lemon
2 lbs boneless skinless chicken breast, cubed
½ c full-fat plain Greek yoghurt
1 can (14 oz) full-fat unsweetened coconut milk
1 can (6 oz) tomato paste
¼ c cilantro, chopped
3 c cooked rice, for serving
For the Curry Paste:
Step 1: Add the onion, garlic, shallot, turmeric, garam masala, red pepper flakes, lemon zest, and salt into a blender. Pulse until well mixed.
For the Chicken:
Step 1: Add 2 tablespoons of curry paste, yoghurt, and chicken into a large bag. Seal and massage the bag until the chicken is well coated with the sauce.
Step 2: Let the chicken sit for 30 minutes to marinate at room temperature.
Step 3: Place a large skillet on the stove and turn the heat to medium.
Step 4: Add 1/2 cup of the curry paste. Stir and cook until aromatic.
Step 5: Add the chicken, tomato paste, and coconut milk. Stir until well mixed, then cover. Cook the chicken for about 20 minutes.
Step 6: Remove the cover and simmer everything for 5 minutes.
Step 7: Add the cilantro and stir until well mixed.
Step 8: Serve hot over rice. Enjoy!
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