Super-Quick Curried Chicken
This is a quick, easy chicken curry that gets a lot of flavor and a little heat from a combination of fresh ginger, onion, garlic and curry powder. Serve with toasted naan or pita bread, or over steamed basmati rice.
- 1 lb boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup chopped onion
- 1 clove garlic, very finely chopped
- 1 tablespoon fresh ginger, finely chopped
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 2 teaspoons sugar (or more to taste)
- 2 tablespoons lemon juice
- 1/4 cup whole milk
- 2 tablespoons heavy cream
- 1/2 cup plain yogurt
- 1/2 cup frozen peas
- Salt and freshly ground black pepper
- 2 tablespoons fresh cilantro, chopped
Trim any excess fat from the chicken thighs and cut them into bite-sized pieces.
Heat the olive oil and butter in a skillet over medium-high heat. Add the chopped onion and sauté until soft and translucent, 2 minutes. Add the garlic and ginger and continue cooking until fragrant, 1 minute longer.
Add the curry powder, cumin, sugar and lemon juice and continue to cook, stirring until the curry powder coats the onion and the mixture is well blended, 1 minute. Add the chicken and sauté until golden brown on all sides, 3 to 4 minutes.
Combine the milk, cream and yogurt in a small bowl and stir until smooth. Add to the pan and combine well. Reduce the heat to medium, add the peas and simmer gently until the chicken is cooked through, 2 to 3 minutes longer. Season with salt and pepper if desired.
To serve, plate individual servings and top with chopped cilantro. Serve with toasted naan or pita bread.
Makes 4 servings.
If desired, you can replace the milk-cream-yogurt combination with 1 cup canned coconut milk.