Sweet Chicken Curry Recipe

Kareen’s bio:  When not enjoying the occasional guest post on her favorite blogs, Kareen blogs as the HiveMama at HiveMoms.com, the #1 website for finding play dates and babysitting co-ops.

Do you stay away from curries for fear of a heartburn attack, or like me, to avoid the post-lunch sleepies?  

This recipe is my way of scoring the taste without the hangups.  It’s a milder curry that’s light yet tasty on the palate, without the heaviness of coconut milk or cream.  

I have a feeling that those who are lactose-intolerant will like this too.

Ingredients (Serves 4-6)

  • 1 1/2 lbs of boneless chicken thighs, cut into 1-inch bite-size pieces.
  • 1 small/medium red onion, roughly chopped.
  • 2 medium potatoes, diced into small cubes, seasoned with ground black pepper and coarse sea salt.
  • 3 tomatoes, each cut into 8 pieces.
2/3 cup chicken stock.
3-4 tbsp ghee or butter or peanut oil for sauteing (an oil that doesn’t burn easily)

Seasoning For Chicken

  • 2 tsp cumin powder
  • 2 tsp coriander powder
  • 2 tsp onion powder/granulates
  • 2 tsp garlic powder
  • 1 tsp chilli powder
  • 1 tsp ground black pepper
  • 1/2 tsp coarse sea salt/kosher salt
  • 1 tbsp peanut oil

(BTW, if you’re feeling lazy, go ahead and substitute the first 5 powders with your favorite curry powder.  No sacred cows here – you’ll just end up with a slightly different curry flavor.)

Cooking Steps

1.  Season the chicken at least 1 hour in advance.  Let it go overnight if you wish.

2.  Set a deep saute pan on medium heat and heat up the ghee/butter.

3.  Brown the chicken pieces – about 6 minutes.  Remove cooked chicken from heat, and reserve.

4.  In the same pan with the juicy browned goodness, add the diced potatoes and brown those as well – another 5 minutes.  If necessary, add more ghee/butter to avoid burning.

5.  Add the onions and tomatoes into the pan.  Saute for about 5 minutes.  Add chicken stock during these 5 minutes, and bring to simmer.

6.  When most of the liquid has evaporated, add the browned chicken back to the pan and mix well for about a minute.

The dish is then ready to be served.

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