Easy Chicken Curry Recipe (Indian Style)
A delicious and easy chicken curry recipe made Indian style. Start to finish in 30 minutes flat using only whole ingredients you probably have on hand already.
Ingredients
- 2-3 cups leftover cooked chicken
- 2 Yukon Gold potatoes preferably organic
- 8-12 spears asparagus or half a cup of peas
- 1 onion preferably organic
- 3-4 cups leftover jasmine rice or whatever rice you have on hand
- 3 cups chicken stock
- 7 ounces whole coconut milk
- 3 Tbl expeller pressed coconut oil or ghee
- 2 cloves garlic
- 2 Tbl sucanat optional, but the dish is very spicy without it
- 3 Tbl lemon juice
- 2 Tbl ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp paprika
- 1/4 tsp ground fenugreek
- 1/4 tsp cayenne pepper
- 1/2 tsp ground cloves
- sea salt to taste
Instructions
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Saute chopped onion in ghee or coconut oil until soft.
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Add spices and saute another few minutes.
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Add chicken stock and chopped potatoes and bring to a boil.
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Stir in minced garlic, sucanat, coconut milk and chicken. Turn down heat to medium/low and simmer for about 15 minutes uncovered to allow the sauce to reduce and thicken and the potatoes to soften.
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Add chopped asparagus. Simmer for another few minutes until the asparagus is just tender.
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Serve this easy chicken curry recipe over bowls of cold, leftover rice. No need to dirty another pot to warm up the rice as the hot sauce will warm it up quickly straight in the bowl!
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Be sure to refrigerate and leftovers of this super easy chicken curry recipe as soon as it cools to room temperature.