Recipe Cheat Sheet

Chicken Curry

4 servings · prep 15 min · total 50 min

Cut the chicken into bite-size pieces
3 Tbsp vegetable or olive oilcook until soft and golden, 6 to 8 minstir in, cook 2 minadd, cook until no longer pink outside, 5 minstir in, simmer 20 to 25 min, to 165°F insidestir in
1 large onion, chopped
3 cloves garlic, minced
1 tsp fresh ginger, grated
3 Tbsp curry powder
1 tsp salt
1 1/2 lb boneless skinless chicken breasts, cut into bite-size pieces
1 Tbsp tomato paste
1 cup coconut milk
1 cup plain yogurt
1 Tbsp fresh lemon or lime juice
Recipe Cheat Sheet
Card image

Chicken Curry, written out

Makes 4 servings. Prep 15 min, cook 35 min, ready in 50 min.

Ingredients

  • 3 Tbsp vegetable or olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 3 Tbsp curry powder
  • 1 tsp salt
  • 1 1/2 lb boneless skinless chicken breasts, cut into bite-size pieces
  • 1 Tbsp tomato paste
  • 1 cup coconut milk
  • 1 cup plain yogurt
  • 1 Tbsp fresh lemon or lime juice

Before you start

  • Cut the chicken into bite-size pieces.

Directions

  1. Cook until soft and golden, 6 to 8 min: vegetable or olive oil, onion.
  2. Stir in, cook 2 min: step 1, garlic, fresh ginger, curry powder, salt.
  3. Add, cook until no longer pink outside, 5 min: step 2, boneless skinless chicken breasts.
  4. Stir in, simmer 20 to 25 min, to 165°F inside: step 3, tomato paste, coconut milk, plain yogurt.
  5. Stir in: step 4, fresh lemon or lime juice.

More Chicken & Turkey

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