Chicken Curry

Chicken Curry 1


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 0   Average: 0/5]


Chicken Curry


1 Pound Skinless & Boneless Chicken Breasts

3 Crushed Garlic Cloves

¼ Teaspoon Ginger

1 Cup Chicken Broth

1 Finely Chopped Onion

1 Teaspoon Olive Oil

1 Cup Water

½ Teaspoon Cumin Powder

½ Teaspoon Coriander Powder

¼ Teaspoon Garam Masala

¼ Teaspoon Turmeric Powder

1 Finely Chopped Green Chili

2 Tablespoons Coconut Milk

3 Tablespoon Finely Chopped Coriander Leaves

Heat olive oil in a medium size pan.  Dice chicken breasts and sauté until golden brown.  Remove and drain.  Add the onion, ginger and garlic and sauté until golden brown as well.  Add all of the spices and sauté for another minute.  Add chicken broth and water and let it boil for 2 minutes.  Add chicken pieces and cover the pan and let it cook for 30 minutes.  At the end of 30 minutes add the coconut milk and cook for another 1 minute.  Serve over basmati rice.  Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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