This chicken curry is easy to make and is loaded with rich flavors of turmeric, ginger, curry and cumin. Combined with rice makes one delicious hearty dinner recipe. So easy to spice it up too.
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INGREDIENTS
1onion, small
9-10ozchicken , boneless skinless (chicken thighs are the best to use)
1teaspoonginger
2garlic cloves
1teaspoonground turmeric
¼curry powder
1teaspoonground cumin
½cupcoconut milk
4-6tablespoonchicken stock, or vegetable stock
½of medium lime, juice
½of small orange, juice
salt and pepper to taste
ahandful ofcashew nuts for garnish
fresh greens like parsley, oregano leaves, for garnish
INSTRUCTIONS
In a large skillet cook onion until translucent and slightly brown.
Add ginger, garlic, turmeric, curry, cumin, add more olive oil to the skillet if needed. Set aside.
Meanwhile, boil the rice following the instructions on the package.
In the same skillet cook chicken (cut in medium-sized strips) on high heat for about 3 minutes on both sides (seasoned with salt and pepper prior).
Stir in coconut milk, vegetable stock, lime, and orange juice. Mix well until chicken covered in the sauce. Leave it to simmer a couple of minutes.
Transfer to serving bowls, garnish with chopped cashew nuts, and enjoy!
NOTES
Store - Can be stored in the fridge for about 2-3 days, just add some vegetable stock or coconut milk whenever you ready to reheat them. - You can also freeze the curry if you want for up to 2 months.