This is the first curry I have made that turned out as well as I’d hoped, so I’m sharing it with you. It’s easy, filling, and very rich. I love coconut milk. You could also add other diced vegetables, or serve over rice. I used the leftover sauce to make an amazing tuna salad with slivered almonds.
4 skinless chicken breasts, chopped into one inch chunks
4 cloves garlic, crushed
2 tsp curry powder
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon paprika
1 tsp cinnamon
1 tsp salt
1/2 cup full fat yogurt
4 large carrots, chopped into rounds
4 Tsbp butter, separated
1 Tbsp red wine
2 Tbsp tomato paste
3/4 cup coconut milk
1/2 cup fresh cilantro
1. Combine chopped chicken, garlic, spices, and yogurt in a mixing bowl bowl. Cover and refrigerate for an hour or more. Meanwhile, do the following prep steps.
2. In a small stock pot, boil carrots for approximately two minutes, until slightly softened. Remove from heat and set aside.
3. In a large skillet, melt butter. Add red wine and tomato paste. Bring to a quick boil, stir, and reduce heat. Continue simmering until sauce thickens a bit, approximately ten minutes.
4. Add chicken and yogurt mix to the pan and continue to simmer, stirring occasionally until chicken is cooked through. Add coconut milk, stir thoroughly, and allow to warm for a few minutes. Garnish with chopped cilantro and serve.