chicken curry

SERVES 4 TO 6

Bring the delicious flavor of this Indian dish to your kitchen. If used correctly, curry will reward you with incredible flavor. I was very young when I first tried it, and I was fascinated by its intense aroma and taste. Soon after I began my culinary education, I discovered that, since it’s such a strong ingredient, you need to watch how much you use so it doesn’t overpower the other flavors. You’ll be happy to know that although this recipe has many ingredients, it’s easy to make. Better yet, you’ll learn how to make a fresh and flavorful curry dish from scratch, just like I did when I was a kid. In case you didn’t already know, curry is actually a mix of different spices—it can also be used with other proteins, such as fish, pork, and meat.

INGREDIENTS:

oil

1 onion, chopped

4 cloves garlic, minced

1 tablespoon fresh ginger, minced

½ tablespoon cayenne pepper

3 tablespoons curry powder or curry paste

1 teaspoon ground cinnamon

1 tablespoon smoked paprika

1 tablespoon sugar

2 chicken breasts, cubed

1 tablespoon tomato paste

1 cup yogurt

1 cup coconut milk

1 tablespoon lemongrass paste

juice of 1 lemon

2 tablespoons cilantro, chopped

2 tablespoons microgreens

2 cups cooked rice

PREPARATION:

1. In a large pot over medium-high heat, combine the oil, onion, garlic, and ginger and sauté for 2 minutes.

2. Add the cayenne pepper, curry powder, cinnamon, paprika, and sugar, and cook for another minute.

3. Add the chicken, tomato paste, yogurt, coconut milk, and lemongrass paste. Bring the mixture to a boil and reduce the heat to medium. Cook for 30 minutes and finish with the lemon juice.

4. Serve garnished with the cilantro and microgreens and the rice on the side.