Golden Chicken Indian Curry
Can be doubled | Can be halved | Makes great leftovers | Can be frozen
Here’s another Indian-inspired recipe from our home kitchen. Every time we have this for dinner we find ourselves commenting on just how delicious it is. The sauce is rich and flavorful without using a lot of butter or cream, the trick is thickening it with a bit of cornstarch! I use boneless skinless chicken thighs – we like the richer flavor of the dark meat with this ensemble of spices and sauce, but I’ve also made it for clients with all white meat and it receives glowing reviews. We love the slightly pungent flavor of the green peppers mixed with the hint of sweet spice, but if you’re not a fan of green peppers, you can use sweet bell peppers in their place. ~ Susan
1 lb boneless skinless chicken thighs – trimmed of all excess fat
1 tablespoon butter or ghee
1 medium yellow onion – quartered and thinly sliced
1 medium green pepper – quartered and thinly sliced
1 1/2 teaspoons ground coriander
1 teaspoon ground ginger
1 teaspoon ground cumin
1/2 teaspoon turmeric
a scant 1/4 teaspoon cinnamon
1 teaspoon sea salt (more or less to your own taste)
1/4 cup water
1 tablespoon water mixed with 1 teaspoon cornstarch
sliced or chopped fresh tomatoes for garnish
sliced scallions or chopped cilantro for garnish
Cut the trimmed chicken thighs into bite size pieces.
Heat the butter in a nonstick skillet (or a well-seasoned cast iron pan). Add onions and sauté on medium heat until lightly browned (about 5-7 minutes).
Add chicken and sauté another 5-7 minutes.
Add green pepper, spices, salt and 1/4 cup water. Stir to combine everything, cover, reduce heat to low and simmer for 7-8 minutes or until pepper is soft and tender.
Add the 1 tablespoon of water mixed with the teaspoon of cornstarch and stir until sauce thickens.
It’s ready! Taste and adjust any spices to your liking, add something hot if you like such as cayenne pepper or hot chile flakes, and plate it up!
Our classic pairing is with some brown basmati rice and a big salad, but it’s also really good with chapati, or even mashed potatoes!
Firm cubed tofu or sliced seitan are both really good in place of the chicken, just omit the sautéing step and add either of these along with the spices and water.