I adore Indian cuisine, however, sometimes I am wary to make it on a weekday due to it taking time. I never want to rush through a recipe and lose the beautiful flavor profile that comes with Indian dishes. This recipe from Half-Baked Harvest is the perfect weekday dish. You get all the flavor in half the time! It also makes a bunch if it’s just one person, like me, so I had lunches for work for the remainder of the week!
- 1 Medium Yellow Onion, quartered
- 1 Shallot, halved
- 6 Garlic Cloves
- 2 (1-inch) pieces of fresh Ginger, peeled
- 3 TBSP Garam Masala
- 2 TSP Ground Turmeric
- 2 TSP Salt
- 1 TSP Crushed Red Pepper Flakes
- Zest of 1 Lemon
- 2 LBS Boneless Chicken Breast, cubed
- 1/2 Cup Full-Fat Plain Greek Yogurt
- 1 14oz Unsweetened Coconut Milk, full-fat
- 6 oz Tomato Paste
- 1/4 Cup Cilantro, chopped
- 3 Cups cooked Rice, for serving
Let’s Get Cooking
Make the paste by combining all of the curry paste into a blender. Pulse until a smooth paste forms, about a minute. I had to scrape the sides and blend it a few times.
To make the chicken, in a large bowl or zip lock bag, combine 2 TBSP of the curry paste + the chicken + yogurt. Steal the bag and ensure all the chicken is covered, or if in a bowl mix well and cover. Marinate at room temp for 30 min or refrigerate over night.
In a large skillet, add in the remainder of the curry paste and cook for about 1 minute. Add in the chicken + coconut milk + tomato paste and stir to combine. Cover and let cook for 15-20 minutes. Remove the lid and let simmer, about 5 minutes more.
Stir in the cilantro.
Serve the chicken with rice and naan.
Made with Love,