Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons yellow curry powder
  • 1 & 1/2 teaspoons garam masala
  • 1/4 teaspoon cayenne pepper (more or less to taste)
  • 1 & 1/2 pounds chicken breast (chopped)
  • 1 teaspoon kosher salt
  • 1 13-ounce can coconut milk
  • 3 tablespoons olive oil
  • 1 medium onion (chopped)
  • 1 jalapeno (seeded and chopped)
  • 1 tablespoon garlic (smashed and minced)
  • 1 tablespoon ginger (peeled and then minced)
  • 1 tablespoon fresh lemon juice (about half a lemon)
  • 1 cup chicken broth*
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1/2 cup cilantro (chopped)

Instruction

  • In a large saute 12-inch skillet, toast the spices in a dry pan. This 2 minute process wakes up their flavor so much! Add 2 tablespoons curry powder, 1 and 1/2 teaspoons garam masala, and 1/4 teaspoon cayenne pepper to the dry pan and set over medium heat. Let toast for 1-2 minutes, keeping a careful eye on it. Don't walk away and let it burn. Continually stir the dry spices so they don't scorch. After about 90-120 seconds, remove from heat and scrape into a small bowl.
  • Chop 1 and 1/2 pounds chicken breast into bite size chunks, 1-2 inch pieces. Sprinkle with 1 teaspoon kosher salt. Add the raw chicken pieces to a medium bowl.
  • Sprinkle the chicken in the bowl with HALF of the toasted spices. Stir to mix it together and get all the chicken coated.
  • Open the can of coconut milk and dump it on the chicken. We're going to let it marinate for a hot minute while we chop our veggies.
  • Chop the onion and jalapeno. Make sure you get all the seeds and membranes out of the jalapeno unless you like it really spicy!
  • Smash, peel, and mince the garlic, you will need 3-4 cloves to get 1 tablespoon. (Or you can use the jarred garlic if you're in a rush) Peel the ginger with a spoon (it's the best way!) and mince up 1 tablespoon (save the rest of your ginger in the freezer for next time!)
  • Add 3 tablespoons olive oil to the same large skillet from before. Set over medium high heat.
  • When the oil is hot and shimmery, add the chopped onion and jalapeno. Add all the remaining toasted spices to the onions. Let saute for 4-6 minutes, until the onions are translucent. If the spices are starting to stick to the pan, add a little more oil.
  • Add the minced garlic and ginger and saute for 1 minute until fragrant. Do not let it brown, turn down the heat if necessary, or add a bit more oil.
  • Add 1 tablespoon lemon juice to the pan (about half a lemon).
  • Add the coconut milk and chicken to the pan. Add 1 cup chicken broth and stir. Turn the heat back up to medium high if you moved it down.
  • Let the mixture come to a gentle boil over medium high heat, then reduce the heat to a simmer over medium low heat. Make sure there is a slow bubble happening.
  • In a small bowl, add 2 tablespoons water and 1 tablespoon cornstarch. Stir it together until there are no lumps (add a bit more cold water if necessary). Add the cornstarch slurry to the chicken curry and stir.
  • Let the curry simmer on the lowest heat you can while still maintaining a slow bubble. The curry is done when the chicken is cooked through, it should take about 5-8 minutes depending on how large your chicken pieces are. Test the chicken by splitting a piece with your wooden spoon to see if it's cooked. Once the chicken is cooked, remove from heat immediately so that it doesn't get overcooked and tough.
  • Chop about 1/2 cup of cilantro and stir into the curry.
  • Serve hot with Jasmine rice or Basmati rice, Homemade Naan, or Buttery Roti!