Naturally Healthy Chicken Curry
- PREP 35mins
- COOK 30mins
- TOTAL 1hr 5mins
However, we learn in the Bible that God’s provisions and creation are perfect and intended to sustain us: Genesis 1:29 “Then God said, ‘I give you every seed bearing plant on the face of the whole earth and every tree that has fruit with seen in it. They will be yours for food.”
Isaiah 38:21 “For Isaiah had said, Let them take a lump of figs, and lay it for a plaster upon the boil and he shall recover.
And in Revelations 22:2 “and the leaves of the tree were for the healing of the nations.”
S0 this recipe is loaded with healing spices and ingredients for natural health! This Indian-inspired chicken curry is rich, creamy and saucy. Serve it with rice or naan bread so that you have something to pick up all of the creamy sauce. I prefer using my own blend of organic spices instead of using a store bought curry spice.
Ingredients (Makes 4 servings)
1 to 1/2 pounds boneless, skinless chicken thighs or breast
1 1/2 teaspoons fine sea salt
1 teaspoon ground cumin
3/4 teaspoons ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper, optional for heat, add an extra 1/4 teaspoon for medium-spicy
6 medium cloves garlic, peeled
A 1-inch cube of fresh ginger, peeled
1 medium onion, roughly chopped
1 1/2 cups water
3 tablespoons vegetable oil or use ghee
2 tablespoons tomato paste
4 tablespoons full-fat plain unsweetened yogurt
1 teaspoon Garam Masala, see notes
3 tablespoons heavy cream (I use half and half instead of heavy cream)
Handful of cilantro leaves, chopped, optional for serving
MARINATE THE CHICKEN
Cut the chicken into 1-inch pieces, and then add to a bowl. If you’d like to leave the chicken uncut or if you are using bone-in chicken pieces, the chicken can be left whole.
Scatter 1/2 teaspoon of the salt, 1/2 teaspoon ground cumin, 1/4 teaspoon ground coriander, 1/4 teaspoon ground turmeric, 1/4 teaspoon black pepper and 1/4 teaspoon cayenne pepper over the chicken. Toss well and set aside to marinate for at least 20 minutes.
Make ahead: The chicken can be left to marinate up to 24 hours, keep it covered and stored in the refrigerator.
MAKE Garlic, Ginger, Onion mixture
Add garlic, ginger, onion and 1/2 cup of water to a blender or food processor. Blend until mostly smooth. An immersion blender with cup attachment can also be used.
Heat the oil or ghee in a wide skillet (with lid) over medium-high heat. Arrange the marinated chicken into the pan so that it is in one layer and brown on both sides.
Remove the chicken from the pan and place the skillet back onto the heat.
Complete Curry Yogurt Sauce
Add the Curry onion-ginger mixture and cook, stirring often, until all of the water has evaporated, about 5 minutes.
Stir in the remaining 1/2 teaspoon ground cumin, 1/2 teaspoon coriander and 1/4 teaspoon turmeric over the onion-ginger mixture, and cook for about 20 seconds. Stir in the tomato paste, turn the heat down to medium-low and then cook another minute.
Add the yogurt, a tablespoon at a time, stirring it into the sauce before adding anymore.
Complete Cooking The Chicken and Finish the Dish
Return the chicken pieces and any accumulated juices to the pan along with the remaining cup of water and 3/4 teaspoon of salt. Bring to a boil, turn the heat down to a simmer, and then cover with a lid. Simmer, covered, for 20 minutes.
Remove the lid and stir in the Garam Masala and cream. Taste the sauce and add the final 1/4 teaspoon of salt if you feel that it is needed (we almost always add it).
Turn the heat back up to medium-high and cook, stirring gently every now and them, until the sauce has reduced a bit and thickened, 3 to 5 minutes. Serve with fresh cilantro scattered on top.