The other night John asked what I was making for dinner. “My favorite,” I said. He said “Yeah it’s been a couple weeks since we’ve had the Indian chicken.” I prefer to call this coconut curry chicken, because there are about 1000 kinds of Indian chicken that I adore, and I prefer to be a little more specific. He was right, though. It is one of my all time favorites. It’s incredibly creamy, spiced just right, and obviously super tasty. It’s a great rainy day meal, sunny day meal, warm weather meal, cold winter meal. We eat this year round, at least once a month, but most of the time twice a month.
I didn’t grow up eating Indian food, but I discovered how freaking delicious it is when my husband and I lived in NYC. There are so many variations of so many dishes, and this is just my take on a curry chicken. Or kind of a tikka masala. Or...I don’t know. It’s white girl Indian chicken, okay? It’s coconut curry based, and it’s delicious and that’s all I have to say about that.
It takes about 40 minutes overall, including dicing and measuring and mixing, so it’s a great weeknight dinner. Have at it, friends!
Ingredients
3 lbs chicken breasts or thighs
½ large sweet onion, diced finely
1 tbsp olive oil
1 can coconut milk
2 tbsp Tomato paste
2 tbsp cornstarch
½ tbsp kosher salt
1 tsp turmeric
1 tsp chili powder
1 tsp paprika
½ tbsp cumin
1 tsp garlic powder
½ tsp onion powder
½ tbsp garam masala
1 tsp black pepper
Cube chicken into bite sized pieces and mix with salt, turmeric, chili powder, paprika, cumin, garlic powder, onion powder, garam masala, and black pepper.
Heat up olive oil in a large pan on medium. Saute onions for about 5 minutes, until tender and translucent. Salt the onions, and then add the tomato paste. Saute for another 5 minutes.
Add the chicken to the pan, and brown on all sides. Add a lid, and let it simmer for about 8 minutes.
Add coconut milk to the pan, bring to a boil, then to a low simmer. Let it simmer for another 5 minutes.
Stir together the cornstarch and 2 tbsp of water to make a slurry. Add to the chicken and continue to simmer for 5-8 minutes. You’ll probably need to salt it all again, but taste it first and just salt to taste. The sauce should be thick enough to coat the back of spoon, and hold a line for about a second when you draw your finger (or a spoon!) through it.
Serve over rice, and enjoy!
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