Chicken Curry

Chicken curry is damn good, but when you order it at a restaurant, it’s usually loaded in butter. This version may not be authentic, but its definitely good. I kept the spice low on this one, so all my tuna casserole loving friends can enjoy it too. Don’t worry though, we’ll turn up the heat next time. This recipe makes about 6 meals, and the best part? Curry only gets better after a night in the fridge. Now let’s get to cooking.

Marinade Ingredients

• 2 lbs chicken thighs
• 3/4 cup plain fat free Greek yogurt
• 1 tbsp Golden curry seasoning
• 2 tsp squeeze ginger
• 3 cloves fresh garlic or 1/2 tbsp jarlic
• juice of 1 lemon
• salt

Curry Ingredients

• 2 tbsp ghee or butter
• 1 yellow or white onion
• 2 bell pepper (any color will do)
• 1 tbsp Golden curry seasoning
• 3 cloves fresh garlic or 1/2 tbsp jarlic
• 1 tsp squeeze ginger
• 1 tbsp tomato paste
• 1 14oz can light coconut milk
• 1 cup peas

Rice Ingredients

• 1 cup basmati rice
• 2 cups water

Instructions

1. Cut and Marinade the Chicken
   • Cut the chicken into bite sized pieces and place in a large mixing bowl
     • Tip: For easy cutting, slice the chicken vertically once or twice, then cut horizontally into smaller pieces
   • Mince 3 cloves of garlic
   • Add the following ingredients into the bowl
     • 3/4 cup Greek yogurt
     • 1 tbsp curry seasoning
     • 2 tsp ginger
     • 3 cloves minced garlic
     • Salt
     • Juice of 1 lemon
   • For best flavor, marinate for 24 hours or at least 4 hours in the fridge.
     • Note: You can cook the chicken immediately if needed, but marinating will deepen the flavor
2. Prepare the Veggies
   • Dice the peppers and onions
   • Mince 3 cloves of garlic
3. Cook the Rice
   • In instant pot (recommended)
     • Add rice and water, press the rice setting, and let it depressurize naturally
   • Stovetop Method
     • Bring water to a boil
     • Reduce to low, add rice, cover, and simmer for 10 minutes
     • Remove from heat and let sit covered for at least 5 minutes
4. Cook the Chicken
   • Heat a pan over medium-high heat
   • Depending on pan size, cook the chicken in batches for 6–8 minutes
     • Don't worry about cooking the chicken all the way through, just focus on getting some color
   • Once cooked, set the chicken aside
5. Sauté the Veggies
   • In a medium-hot pan, add the diced pepper and onions
   • Once the water has cooked out, reduce to medium-low, add the ghee, and cook until soft
   • Add the minced garlic and cook for 30-60 seconds, until fragrant
6. Make the Curry
   • Add the following ingredients and sauté for another 60 seconds
     • 1 tbsp curry seasoning
     • 3 cloves fresh garlic or 1/2 tbsp jarlic
     • 1 tsp squeeze ginger
   • Add the tomato paste and cook for 60 more seconds
   • Add the coconut milk and bring to a simmer
7. Add the Chicken and Let Simmer
   • Add the chicken and let simmer over a medium-low heat for 20 minutes
   • In the last 5 minutes of cooking, add the peas
8. Final Touches and Serve
   • Salt to taste
   • Plate next to rice and serve while hot or portion into meal prep containers for later