I have a jar of chopped ginger in my fridge. Ez recipe that is quick to fix at night. It was SERIOUSLY amazing!!!!!!! Hi Paris, Yes but they should be already cooked. This is by far the easiest and delicious curry chicken to make. I did add some carrots and ginger since I had them on hand but this turned out great and Hubbs took it for lunch for three days with no complaints! Thanks!! You can add little by ltte until you get the thickness you want. BharatzKitchen-HINDI is probably my favorite YouTube channel for all kinds of Indian recipes! Why not non-fat yogurt? Would either carrots or red belle peppers work? This is the 2nd time I made it and this time I used half mild curry powder and half hot curry powder….just the right amount of heat!! My husband could not stop talking about how good it was. Sprinkle the chicken evenly with 1 teaspoon salt, 1/4 teaspoon pepper and 1-1/2 teaspoons curry powder. “It’s as good as his Mom’s”!! Looks wondful. Salt and pepper to taste. I was looking for this recipe because my mom makes it all the time just didn’t remember, but it is just as good, loved!! I did deviate slightly from the recipe in that I used chicken tenderloins instead of breast, coconut oil instead of vegetable oil, coconut milk in place of yogurt and increased the amount of curry powder to 1 1/2 tsp. Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! This wasn’t very flavorful. Thanks Jenn for another terrific recipe! Usually I add coconut milk to mine but I loved the pea/yogurt. I am sure gonna try this! Thank you for another great recipe! I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. I’m just curious. Looks great!! Overall I enjoyed it but to be perfectly honest, there wasn’t much flavour. You can tinker with either hot curry powder or garam masala to get it to the right spiciness for your individual taste. I used a large onion, 6 cloves of garlic, 2 tablespoons of ginger, and a total of 2 tablespoons of curry powder. Can you substitute beef in this recipe? I may add sliced mushrooms next time, because we like them. Simply reheated it on slow for twenty minutes. I decided not to add sugar or salt. Do you think I should not have put six cups of broth? I had a true “ah ha” moment as I added a can of coconut milk & Thai red curry chili paste to give it a kick! For the tofu, yes, extra firm is good and cook it just as you would the chicken. Amazing!! You might also cut the peas back to 1/2 cup. Kind of bland….like others mentioned, perhaps some cumin would have made it better. I think it turned out that way because I used a mixture of mild and medium curry powder – if I had gone for medium only, I’m sure it would have been fine. Husband had two servings! Yes, you can get away with using coconut milk in place of the yogurt. Love it thank you. Off the heat, stir in the yogurt and cilantro and season with salt, pepper and sugar to taste. This recipe is very different from the type of chicken curry I would make. Patak’s concentrated curry sauce with coriander and cumin. A ton of flavor, followed it exactly…….it is a keeper. I discovered your site when searching for a recipe for cooking Duck for Christmas. I am however struggling with your recommendation on the BharatzKitchen-HINDI YouTube channel as none of the videos appear to be in English, and neither are the instructions. Hi Ginnie, Sorry, it does not freeze all that well. Kept everything else the same. This is the dish that introduced me to your website; I had a taste for chicken curry and did a quick search for a recipe. It is worth the effort. Was wondering if it was the curry powder I used? Quick and easy and full of flavor! Peas are awesome. Hi Jenn, the chicken joghurt curry is excellent! I like spicy, so I added just a bit of cayenne pepper to suit our palate. However, if you’re trying to get dinner on the table and NOT being ethnically authentic, it’s a great, fast, tasty, go-to recipe! I make this about once a week. I forgot to buy yogurt so I used coconut milk instead. Thanks. Have you ever thought of adding garam masala and the curry powder together to both spice it up and to be more Indian authentic? I did tweak it a little. I followed it exactly, as I usually do with new recipes. Loved your arcticle on Huff Post! Can’t wait to try it. Hi Jenn I’ve cooked this five times now and everyone loves the dish. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes. This one is here to stay in my kitchen. Thanks, seriously. Sandra, I have searched & tried to configure this taste for so long! I had most of the ingredients on hand as well. Thanks!! . As I cook for a number of people who do not use dairy, would you consider coconut milk/cream in your recipes. Bland and flavourless, even though I was generous with the flavour elements. Thanks for the inspiration! I don’t think these changes altered the dishes flavor much at all, but next time I make it I will use the recipe as written, just to see if the flavors are changed substantially.
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