Ingredients for My Favourite Chicken Curry
- 1 1/2 lbs boneless, skinless chicken thighs and breasts
- 1/2 cup all-purpose flour
- 3 tablespoons vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1-2 teaspoons chili powder
- 1 teaspoon ground cumin
- 2 tablespoons curry powder
- 1 (28 ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- 1 1/2 cups chicken stock
- 1-2 green chilies, finely chopped
- 1 cup red lentils
- 1 cup cubed pumpkin
- 5 ounces baby spinach
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How to Make My Favourite Chicken Curry
- Remove skin from 1.5 lbs boneless, skinless chicken thighs and breasts, discarding skin.
- Toss chicken in 1/2 cup all-purpose flour, shaking off excess.
- Heat 1 tablespoon vegetable oil in a large pan or Dutch oven over medium-high heat. Cook chicken in batches until browned on all sides. This will take about 8-10 minutes.
- Remove chicken from pan and set aside on a plate lined with paper towels to drain.
- Add 2 tablespoons vegetable oil to the pan. Add 1 large onion (chopped), 4 cloves garlic (minced), 1-2 green chilies (finely chopped), 1 teaspoon ground cumin, and 2 tablespoons curry powder. Cook, stirring frequently, until fragrant (about 3-5 minutes).
- Return chicken to the pan. Add 1 (28 ounce) can crushed tomatoes (undrained), 2 tablespoons tomato paste, 1 tablespoon brown sugar, and 1 ½ cups chicken stock.
- Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until chicken is cooked through and tender.
- Stir in 1 cup red lentils and 1 cup cubed pumpkin. Continue to simmer for 10 minutes.
- Stir in 5 ounces baby spinach and cook until wilted (about 2 minutes).
- Serve hot with Onion Pilau (#108305) and garnish as desired (fresh cilantro, yogurt, etc.).
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
79g
Fat
21g
Carbs
15g
