Clean recipe · americastestkitchen.com
Classic Chicken Curry
Store-bought curry powder is the key to this quick, one-pot chicken curry.
Original recipe: americastestkitchen.com
- Yield:
- 4 servings
- Total:
- 1 hr 15 min
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Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons curry powder
- 2 onions, chopped
- 1 jalapeño chile, stemmed, seeded, and minced
- Salt and pepper
- 3 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 2 (10- to 12-ounce) bone-in split chicken breasts, trimmed
- 1 1/2 cups water
- 8 ounces Yukon Gold potatoes, peeled and cut into 1/2-inch chunks
- 1/2 head cauliflower (1 pound), cored and cut into 1-inch florets
- 1 cup frozen peas
- 1/4 cup minced fresh cilantro
- 3/4 cup plain whole-milk yogurt
Instructions
- Melt butter in Dutch oven over medium heat. Add curry powder and cook until fragrant, about 10 seconds. Add onions, jalapeño, 1 1/4 teaspoons salt, and ¼ teaspoon pepper and cook until vegetables are softened, about 5 minutes. Stir in garlic and ginger and cook until fragrant, about 30 seconds.
- Add chicken and water to pot. Increase heat to medium-high and bring mixture to boil. Reduce heat to low, cover, and simmer until chicken registers 160 degrees, 22 to 24 minutes, flipping chicken halfway through cooking. Transfer chicken to plate and let cool for 5 minutes. Once chicken has cooled, use two forks to shred meat into approximate 2-inch pieces; discard skin and bones.
- Meanwhile, stir potatoes and ¼ teaspoon salt into curry, cover, and cook until potatoes are slightly tender, about 8 minutes. Stir in cauliflower and continue to cook, covered, until potatoes are fully cooked and cauliflower is tender, about 15 minutes longer, stirring occasionally.
- Stir in peas, cilantro, and shredded chicken and cook until curry is warmed through, about 1 minute. Off heat, stir in yogurt. Season with salt and pepper to taste, and serve.