Chicken Curry

I am so excited to be putting up an Indian dish, mainly because 1) I am Indian and 2) I get to show you that Indian food doesn't have to be an unhealthy indulgence.

Also, it’s EASY. Like, first-year-university-student-needing-a-home-food-fix-because-she-is-really-homesick easy. It's even easier if you have a stocked pantry. Enjoy it with roti, rice or cauliflower rice (pictured above). Plus, its freezer friendly!

The curry tastes great on its own, but you can try adding these ingredients to change the taste:

• For a thicker, creamier curry add 2 tbsp plain yogurt (regular or greek)

• Use 2 tbsp chopped coriander to the pot to add some extra flavour and a pop of colour (use any extra as a garnish)

• You can use chicken breast instead of the whole chicken, but bones always add flavour!

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Prep Time: 15 minutes
Total Time: 40 minutes
Difficulty: Easy-Moderate
Serves 6

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• 1 tbsp paprika

• 1 1/2 tsp salt

• 1 tbsp lemon juice (or 1/4 tsp citric acid)

• 2 cups crushed tomatoes (approximately 2-3 large tomatoes)

• 2 tbsp tomato paste

• 3 cups water

• 2 medium potatoes, peeled and cut into medium-sized pieces

• Chilli powder to taste

• Modifiers listed above (optional)

Ingredients

• 1 onion, minced

• 1 red or green chilli (optional)

• 1 tbsp minced garlic

• 1 tbsp minced ginger

• 1 tbsp olive oil

• 1 whole chicken, skin removed and cut into small pieces (separate thighs and legs, cut each breast into 3 to 4 pieces)

• 1 tbsp ground cumin

• 1 tbsp coriander powder

• 1/2 tsp ground turmeric

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Method

1. Use a blender to mix cumin powder, coriander powder, turmeric, paprika, salt, lemon juice, crushed tomatoes, tomato paste and 1 cup water.

2. Place minced onion and oil into a large saucepan. Sauté until brown. 

3. Add garlic, ginger and chicken to pot. Let cook for 2 to 3 minutes.

4. Add the blended mixture to pot.

5. Add additional water to reach desired consistency (1-2 cups).

6. Simmer the curry on low heat until chicken is cooked, stirring occasionally. At this time add chilli powder (careful!) and any modifiers.

7. Meanwhile, parboil potatoes in a separate pot. 

8. When chicken is cooked (or close), add potatoes and let simmer for an additional 3-5 minutes. 

9. Serve with rice (cauliflower or regular) or roti and enjoy!

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nutritional info (per serving)
calories 247 kcal - fat 9g - saturated fat 2g - protein 30g - carbohydrates 12g - dietary fibre 3g - sugars 4g - sodium 742mg

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