Chicken Curry (THM E)

chicken curry

I was taught this recipe years ago by a student of mine (back in the days of teaching aesthetics). She was from Pakistan and had a gift, a true gift, for making the most delicious authentic Pakistani food. I’m forever in her debt for teaching me her family’s traditional Chicken Curry dish…. It instantly became my favorite comfort food. Though it makes my taste buds dance and tingle ever so slightly, it deeply soothes my soul. 🙂

I can’t wait for you to try and love it! ❤

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chicken curry2

Ingredients
1 Tbsp of Butter
4 medium Onions
1 tsp pink Himalayan Sea Salt Buy Here
6 medium Garlic Cloves minced
1 tbsp of minced Fresh Ginger
½ cup of chicken stock
4 large Boneless Skinless Chicken Breasts
1 cup of Water
2 Tbsp of Garam Masala
1 tsp Turmeric
1/3 cup of Cilantro
Dash of Cayenne Powder

*Serve this over Quinoa or Brown rice with Cucumber yogurt (recipe below)

Instructions
*Melt butter in large pot
*Add cut up onion.
*Add 1 tsp of salt. Cook onions until translucent. (5 mins)
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*Add both minced garlic and ginger, cooking for another 5 mins.
*Add ½ cup low fat Chicken stock, let simmer for 2 more minutes.
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*Add cut up chicken breasts then immediately add all remaining ingredients… Water, Garam Masala, Turmeric, Cilantro, and Cayenne.
*Cover and let cook until Chicken is finished cooking (about 7-10 minutes)
*Remove from heat and serve immediately.

Cucumber yogurt Recipe
1 ½ cup cut up Cucumber
1 cup 1% Yogurt
Process until slightly chunky.

I used my KitchenAid Immersion Blender with the chopper attachment to make the Cucumber Yogurt.  I have had a few KitchenAid products that I’ve loved using (Stand Mixer, Food Processor to name a couple) but my Immersion blender is my favorite to date.  You can buy that here.

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Chicken Curry (THM E)

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients
1 Tbsp of Butter
4 medium Onions
1 tsp pink Himalayan Sea Salt
6 medium Garlic Cloves minced
1 tbsp of minced Fresh Ginger
½ cup of chicken stock
4 large Boneless Skinless Chicken Breasts
1 cup of Water
2 Tbsp of Garam Masala
1 tsp Turmeric
1/3 cup of Cilantro
Dash of Cayenne Powder

Instructions
*Melt butter in large pot
*Add cut up onion.
*Add 1 tsp of salt. Cook onions until translucent. (5 mins)
*Add both minced garlic and ginger, cooking for another 5 mins.
*Add ½ cup low fat Chicken stock, let simmer for 2 more minutes.
*Add cut up chicken breasts then immediately add all remaining ingredients… Water, Garam Masala, Turmeric, Cilantro, and Cayenne.
*Cover and let cook until Chicken is finished cooking(about 7-10 minutes)
*Remove from heat and serve immediately.

Cucumber yogurt Recipe
1 ½ cup cut up Cucumber
1 cup 1% Yogurt
Process until slightly chunky.

a pinterest icon

With Love,

Chrissy ❤

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4 thoughts on “Chicken Curry (THM E)

      1. Thank you. I’ve loved my immersion blender but didn’t know there were ones w attachments. Love the chopper one.

        Like

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