This beautiful Indian curry is a perfect crowd pleaser or even just a simple weeknight dinner. The only reason I am calling this "Indian inspired" instead of simply "Indian" is because I use one very versatile ingredient: coconut milk.
Yes, I know this isn't traditional, but I will tell you, coconut milk gives a whole different mouth feel and gives a creamier consistency without using cream or yogurt. Some recipes use chicken thigh, a fattier and more flavorful cut of meat. After trying both, I find that in curries, breast tends to absorb more flavor, while thigh meat tends to add its own.
This recipe is probably the simplest I've ever made. Almost all of the cooking time is unattended, and almost no extra work is needed. Let me show you what I mean: In more traditional Indian curries, you have to start by toasting then grinding whole spices. This recipe uses pre-ground spices. However, this recipe requires numerous amount spices, like most Indian cooking.
Like most Indian cooking, this recipe starts by marinating the chicken. This marinade is the same as my chicken drumstick with green chutney recipe, so I encourage you to also check that out. Marinating not only tenderizes meat, it also adds a deeper flavor to elevate a bland cut of meat. Also, the marinade is used in the curry, which adds a beautiful aromatic and herbal essence.
Full Recipe:
Marinade:
1/2 cup mint
1/2 cup cilantro
1/4 cup parsley
2 tbsp basil
2 tbsp rosemary
1/3 cup water
1/2 cup yogurt
2 chicken breasts, cubed
Curry:
1 cup masala simmer sauce (pureed tomatoes work well too)
1 onion, sliced
3 garlic cloves, minced
1 bell pepper, julienned
1 tbsp dhana jeera poder
1 tsp chili powder
2 tsp turmeric
1 centimeter of ginger, minced (1 tsp of ground ginger works too)
1 tsp ground cumin
1/3 cup coconut milk
2 tbsp oil
1 tsp mustard seeds
1/2 tsp ground cloves
Salt to taste
Cilantro, for garnish
Start by making the marinade: blend all ingredients except chicken and yogurt until a smoothie like consistency is reached. Stir in yogurt and add cubed chicken. Let sit in the fridge for 4 hours, but up to 12 hours for maximum flavor.
In a heavy bottomed stainless steel pot over medium heat, heat 2 tbsp oil of your choice until shimmering. Add in garlic, mustard seed, ginger, bell pepper and onion and cook for 1 minute. Add in chicken along with marinade as well as coconut milk. Add all spices (cumin, chili powder, dhana jeera powder, turmeric, and cloves) and stir to combine.
Add in coconut milk and vigorously stir until curry has a uniformed color. Cook for 15-20 minutes until chicken reads 165ºF on a thermometer. Add salt to taste.
Serve over basmati rice and garnish with cilantro.
Enjoy!