Marion-Kay Chicken Curry
Chicken Curry is an aromatic dish bursting with layers of flavors. The chicken, succulently fried to perfection, is enveloped in a rich sauce laden with fragrant spices such as ginger, cumin, coriander, and turmeric. The dash of M-K Cayenne Red Pepper introduces a hint of heat, while the yogurt lends a creamy texture, making each bite an indulgent experience. The unexpected addition of M-K Apple Pie Spice adds a warm, sweet twist that marries well with the tang of fresh lemon juice. Perfect to serve over rice or with naan, this Chicken Curry captures the essence of delightful Indian culinary traditions.
Ingredients
- 1/2 c. Vegetable Oil
- 2 to 2-1/2 lb. Chicken Breast, skinned
- 3 tsp. Salt
- 1-1/2 c. Onions, finely chopped
- 1 T. Garlic, chopped
- 1 1/2 tsp. M-K Ground Ginger
- 1 tsp. M-K Ground Cumin
- 1 tsp. M-K Ground Coriander
- 1 tsp. M-K Ground Turmeric
- 1 tsp. M-K Cayenne Red Pepper
- 1/4 tsp. M-K Ground Fennel
- 1 c. Tomatoes, chopped
- 1/2 c. Plain Yogurt
- 1 T. Fresh Lemon Juice
- 1 tsp. M-K Apple Pie Spice
Directions
- In a skillet, heat the vegetable oil over medium-high heat.
- Fry the chicken in the oil, turning occasionally, until it turns white and firm. Remove chicken and set aside.
- To the remaining oil in the skillet, add the salt, onions, garlic, and M-K Ground Ginger. Sauté for about 7 minutes or until the onions turn golden brown.
- Reduce the heat to medium, then add the M-K Ground Cumin, M-K Ground Coriander, M-K Ground Turmeric, M-K Cayenne Red Pepper, M-K Ground Fennel, and 1 tablespoon of water. Stir constantly for one minute.
- Add the chopped tomatoes and plain yogurt. Mix well.
- Place the fried chicken back into the skillet and pour in the remaining water.
- Increase the heat to high and bring the mixture to a boil.
- Once boiling, reduce the heat to low and let it simmer for 20 minutes.
- To finish, sprinkle the chicken curry with M-K Apple Pie Spice and drizzle with fresh lemon juice. Serve hot.
