Chicken Curry

This curry was a hit and so easy. I made a pot of brown rice along side and mixed it all up before serving. Hardly authentic, I know, but oh so tasty. I skipped the cashews because I forgot to get them ahead, but kept them in the recipe because I think they’d be wonderful. The yogurt is crucial to me to relax the heat a bit. This made a couple lunches too and it was better the next day. Aurelia loved eating the chicken by itself with some cheese. Who can blame her?

Chicken Curry
Adapted from Gourmet, January 2005

1/4 cup olive oil
1 medium onion, finely chopped
2 large garlic cloves, finely chopped
1 Tbs finely chopped peeled fresh ginger
3 Tbs curry powder
3 Tbs dried parsley
2 tsp salt
1 tsp ground cumin
1/2 tsp cayenne
3 pounds boneless, skinless chicken breasts or thighs
1 (14.5-ounce) can diced tomatoes
1/4 cup chopped fresh cilantro or parsley
3/4 cup cashews, very finely chopped
3/4 cup plain yogurt

Plan ahead and marinate the chicken in a large ziplock bag with all the spices, salt, ginger, garlic, onion, and olive oil for 4 hours or overnight. Once it’s marinated, place the chicken, marinade, and tomatoes in a slow cooker and cook on low for about 4 hours until the chicken is cooked through. This will make your home smell so delicious. Top with yogurt, cashews and cilantro if you’d like to when serving.


One thought on “Chicken Curry

  1. Pingback: Chicken Coconut Curry | Good Life Farm

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