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Chicken Curry
Curry is a one pot, filling, delicious dish. This recipe is for a chicken curry that is filled with spices and topped with fresh cilantro. Feel free to use your favorite part of the chicken, whether that is the breast or the thighs. Either way you’re going to love how this recipe turns out.
This recipe makes for a great weeknight meal, an easy Sunday dinner, or an extra special lunch you can take on the go in a thermos. It comes together quick but the flavors taste slow-simmered. Serve with basmati rice, or for a low-carb option, cauliflower rice.
High-quality ingredients are what make the difference in a recipe like this. Order your spices from us at Don Juan Chiles and get to cooking up some tasty food today!
¡Provecho!
ingredients
- 1 onion, finely sliced
- 1 Don Juan Japones, minced (more if you like more heat)
- Vegetable oil (as needed)
- 1 tsp Don Juan Ground Ginger
- 3 garlic cloves, crushed or minced
- 2 heaped tbsp of Don Juan Coriander Seed, ground up
- 1 heaped tbsp Don Juan Ground Cumin
- 1 tsp Don Juan Turmeric
- 2 lbs Chicken (thighs or breast), cubed
- 1 tsp Don Juan Sea Salt
- 3 Don Juan Whole Cloves
- 1 stick Don Juan Cinnamon Stick
- 3 cardamom pods
- 1 package of cherry tomatoes, chopped
- 1 head of cauliflower, broken down into florets
- ½ bunch fresh cilantro
- ½ of a lemon, juiced
thoughts before starting
Place your cloves, cardamom and cinnamon sticks in a muslin bag for easy removal!
what you'll need to start
Large pot with a lid, sharp knife, cutting board, serving bowl, muslin bag for spices.
directions
- To start, place your pot on medium heat and add in your onion, japones, and vegetable oil. Fry these together for 2 minutes before adding in your ginger, garlic, coriander, cumin, and turmeric. Stir vigorously.
- Cook for an additional 2 minutes to allow for your spices to bloom and begin releasing their flavor. Add a splash of water every now and then to prevent sticking in the pot.
- Next, add in your chicken, sea salt, whole cloves, cinnamon stick, cardamom pods, and tomatoes. Stir and place a lid on the pot. Turn the heat to medium-high and cook for about 20 minutes.
- Finally, add in your cauliflower florets and cook for an additional 10 minutes. Adding the cauliflower in later in the cooking process will help it keep its satisfying crunch.
- After 10 minutes, turn off the heat and stir in the lemon juice and fresh coriander.
- Serve over rice in a large serving bowl, and garnish with an extra sprig of coriander. Enjoy!