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Per serving
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- 1
Toast the spices
Here's the trick that takes this curry from good to unforgettable: add the yellow curry powder, garam masala, and cayenne to a dry 12-inch skillet over medium heat. Toast for 90 seconds to 2 minutes, stirring constantly so nothing scorches. You'll smell the spices bloom and wake up. Scrape into a small bowl and set aside.
- 2
Season and marinate the chicken
Chop the chicken breast into 1 to 2-inch bite-size chunks and drop them in a medium bowl. Sprinkle with the kosher salt, then add HALF of the toasted spice mix and stir to coat every piece. Pour the whole can of coconut milk over the chicken and let it marinate while you prep the vegetables.
- 3
Prep the aromatics
Chop the onion and seed and chop the jalapeno (leave the seeds in if you want more heat). Smash, peel, and mince the garlic, and peel the ginger with the edge of a spoon before mincing. Ginger and garlic are non-negotiable in a curry like this, so don't skip them.
- 4
Build the base
Heat the olive oil in the same skillet over medium-high. When it shimmers, add the onion and jalapeno along with all the remaining toasted spices. Saute 4 to 6 minutes until the onion turns translucent, adding a splash more oil if the spices start to stick. Stir in the garlic and ginger and cook 1 minute more until fragrant, then add the lemon juice to brighten everything up.
- 5
Simmer
Add the coconut-milk-marinated chicken and the chicken broth to the pan. Bring to a gentle boil over medium-high, then drop to a low simmer with a slow bubble going.
- 6
Thicken and finish
Stir the cornstarch into the cold water until smooth, then stir the slurry into the curry to thicken it. Keep simmering gently for 5 to 8 minutes, until the chicken is cooked through. Pull it off the heat right away so the chicken stays tender, then stir in the chopped cilantro. Serve hot over basmati or jasmine rice with naan or roti for scooping.
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Toasted-Spice Indian Chicken Curry
Created by: SpiceRouteCooks
Ingredients
- 2 tbsp yellow curry powder
- 1 1/2 tsp garam masala
- 1/4 tsp cayenne pepper
- 1 1/2 lb chicken breast
- 1 tsp kosher salt
- 13 oz coconut milk
- 3 tbsp olive oil
- 1 onion
- 1 jalapeno
- 1 tbsp garlic
- 1 tbsp ginger
- 1 tbsp lemon juice
- 1 cup chicken broth
- 1 tbsp cornstarch
- 2 tbsp water
- 1/2 cup cilantro
Instructions
- Toast the spicesHere's the trick that takes this curry from good to unforgettable: add the yellow curry powder, garam masala, and cayenne to a dry 12-inch skillet over medium heat. Toast for 90 seconds to 2 minutes, stirring constantly so nothing scorches. You'll smell the spices bloom and wake up. Scrape into a small bowl and set aside.
- Season and marinate the chickenChop the chicken breast into 1 to 2-inch bite-size chunks and drop them in a medium bowl. Sprinkle with the kosher salt, then add HALF of the toasted spice mix and stir to coat every piece. Pour the whole can of coconut milk over the chicken and let it marinate while you prep the vegetables.
- Prep the aromaticsChop the onion and seed and chop the jalapeno (leave the seeds in if you want more heat). Smash, peel, and mince the garlic, and peel the ginger with the edge of a spoon before mincing. Ginger and garlic are non-negotiable in a curry like this, so don't skip them.
- Build the baseHeat the olive oil in the same skillet over medium-high. When it shimmers, add the onion and jalapeno along with all the remaining toasted spices. Saute 4 to 6 minutes until the onion turns translucent, adding a splash more oil if the spices start to stick. Stir in the garlic and ginger and cook 1 minute more until fragrant, then add the lemon juice to brighten everything up.
- SimmerAdd the coconut-milk-marinated chicken and the chicken broth to the pan. Bring to a gentle boil over medium-high, then drop to a low simmer with a slow bubble going.
- Thicken and finishStir the cornstarch into the cold water until smooth, then stir the slurry into the curry to thicken it. Keep simmering gently for 5 to 8 minutes, until the chicken is cooked through. Pull it off the heat right away so the chicken stays tender, then stir in the chopped cilantro. Serve hot over basmati or jasmine rice with naan or roti for scooping.