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Nothin’ but YUM, originally uploaded by stephaniebice.

I love ethnic cuisine (and fortunately so does my family). This photo is a culmination of 10 years of trying dozens of different curry recipes and finally creating one that is (IMHO) perfection. Try it – (but WARNING: this will be a spicy dish. If you are not familiar with curry powder – you might want to reduce the amount of curry to 1 tablespoon.)

Chicken Curry

2 Chicken Breasts, cubed
4 Chicken Thighs, trimmed of fat and cubed
2 tablespoons olive oil
1/2 cup finely diced onion
1 tablespoon chopped garlic
1 tablespoon finely minced ginger (the real stuff folks, not that powdery kind. You can find it in the fresh vegetable section of your local market)
2-3 Tablespoons Mild Curry Powder (I like Rajah brand)
1/2 cup tomato paste
Two 14oz. cans low-sodium Chicken Broth (I use Swansons)
1/2 cup plain yogurt

Heat olive oil in large saute pan on medium heat. Place cubed chicken in pan and cook through. Remove cooked chicken to a plate, and throw the diced onions into the pan. Cook for 2-3 minutes until the onions are translucent. Add garlic, ginger and curry powder and cook for an additional 2 minutes. Pour chicken stock into the pan and stir to incorporate the curry powder mixture, making sure to scrape all the small bits off the bottom of the pan. Wisk in tomato paste, followed by the yogurt until completely dissolved.  Gently add the cooked chicken back to the pan and simmer on medium-low for about 15-20 minutes, stirring occasionally until the sauce becomes thick. Serve over Basmati rice and Naan.

Enjoy~