Spicy and Flavorful Indian Chicken Curry

Step 1: Cook the Onion

• Heat the olive oil: Place a large skillet or pan over medium heat. Add 3 tablespoons of olive oil to the pan and let it heat up for a minute or so.
• Cook the onion: Once the oil is hot, add 1 small chopped onion. Stir occasionally and cook until the onion becomes translucent and begins to brown lightly. This process will take about 5-7 minutes. The caramelization of the onion adds a rich sweetness to the curry base.

Step 2: Add Garlic and Spices

• Stir in garlic: Once the onion has browned, add 2 minced garlic cloves. Sauté for about 1 minute, just until fragrant.
• Add the spices: Now, introduce the 3 tablespoons of curry powder, 1 teaspoon of ground cinnamon, 1 teaspoon of paprika, 1 bay leaf, ½ teaspoon of grated fresh ginger, ½ teaspoon of sugar, and salt to taste. Stir everything well, making sure the spices coat the onions and garlic evenly.
• Cook the spices: Let the spices cook for another 2 minutes. This step helps to bloom the spices, releasing their essential oils and enhancing the flavor profile of your curry base.

Step 3: Add Chicken and Simmer

• Add the chicken: Introduce 2 boneless, skinless chicken breasts, cut into bite-sized pieces, into the skillet. Stir to coat the chicken evenly with the spiced mixture. The chicken will begin to release juices, which will help create the sauce.
• Add tomato paste: Stir in 1 tablespoon of tomato paste. The tomato paste will thicken the curry and add a deep, rich flavor.
• Add yogurt and coconut milk: Pour in 1 cup of plain yogurt and ¾ cup of coconut milk. The yogurt gives the curry a creamy texture, while the coconut milk adds richness and a slight sweetness.
• Bring to a boil: Increase the heat to medium-high and bring the mixture to a gentle boil. Stir occasionally to prevent the yogurt from curdling.
• Simmer: Once it starts boiling, reduce the heat to low and allow the curry to simmer for 20-25 minutes. This will cook the chicken through and allow the flavors to meld together. Stir occasionally to ensure nothing sticks to the bottom of the pan. The sauce should thicken, and the chicken should be fully cooked and tender.

Step 4: Final Adjustments

• Remove the bay leaf: After the curry has simmered, remove the bay leaf from the pan. Bay leaves add flavor but are not meant to be eaten.
• Add lemon juice and cayenne: Stir in the juice of ½ a lemon for a burst of acidity and brightness. If you want some extra heat, add ½ teaspoon of cayenne pepper. Adjust the amount of cayenne depending on your spice preference. Let the curry simmer for an additional 5 minutes. This allows the lemon to balance the richness of the coconut milk and yogurt, while the cayenne gives the curry a nice kick.

Step 5: Serve and Enjoy

• Serving: Once the curry has reached your desired consistency, remove it from the heat. Serve the chicken curry hot with a side of steamed rice, naan bread, or any other side dish of your choice.
• Garnish: Optionally, garnish with freshly chopped cilantro or a sprinkle of additional lemon juice for added freshness.

Enjoy your flavorful, aromatic, and comforting Spicy and Flavorful Indian Chicken Curry!