Indian Chicken Curry

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November 19, 2011
Tags: Entrees | fall | winter

Winter is creeping up around the corner (insert scary music here). This comforting recipe will help you fight those chills away, and welcome in the warmth of the holidays. Enjoy and Happy Holidays.


  • 4-5 Pounds of chicken breasts, cut into 3/4–1 inch pieces
  • 3 Tbsp butter
  • 1 Medium onion, thinly sliced
  • 2 Cloves garlic, minced
  • 1 or 2 serrano chiles or 3 small jalapeños, cored, seeded, and finely chopped
  • 1 Tbsp finely chopped fresh ginger
  • 2 Tbsp curry powder
  • 1 Cup chicken stock
  • 2 Cup coconut milk
  • 1 Cup golden raisins
  • 1 Cup roasted cashew halves
  • 3 Tbsp coarsely chopped cilantro leaves
  • Salt and pepper


In a large sauté pan melt 2 Tbsp of the butter over medium heat until foamy. Season the chicken pieces with salt and pepper and cook it in the butter until brown on all sides. Remove the chicken from the pan and reserve.

Add the remaining Tbsp of butter to the pan. Stir in the onion, garlic, chiles, and ginger. Cook over medium heat while stirring frequently until the onion lightly caramelizes, about 15 min. Add the curry powder and sauté until fragrant, about 2 min.

Add the chicken stock to the pan, scraping up any browned bits, and return the chicken pieces to the pan. Bring to a boil, reduce the heat, and simmer, covered, until the chicken is firm to the touch and cooked through, about 20 minutes. Add the coconut milk and golden raisins and simmer until thickened, about 5 minutes. Serve the chicken over freshly cooked basmati rice. Sprinkle with the cashews and cilantro.

Serves 4-6



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