Super quick and simple Chicken Curry
Serves 4
2 tablespoons ghee (clarified butter)
1 onion, chopped
2 garlic cloves, minced
500g of boneless, skinless chicken breasts (about 3 breasts), cut into 3cm chunks
2 tablespoons curry powder
¼ teaspoon sea salt
1 15–ounce can crushed tomatoes
½ cup greek yogurt
½ cup whipping cream
2 tablespoons finely chopped coriander (optional, for topping)
Instructions
In a large skillet or saucepan, heat the ghee over medium heat for a few minutes.
Add the onion and garlic and sauté for a few minutes, stirring occasionally.
Add the chicken, curry powder, and chopped tomatoes. Stir and bring to a simmer.
Reduce the heat to low and cover the skillet or saucepan. Let the chicken cook for about 12-15 minutes, or until it is cooked through. If the mixture starts to look dry, then you can add up to ¼ cup of water to the skillet.
Remove the lid, stir in the cream and yogurt, and then turn off the heat.
Serve hot, with the coriander sprinkled on top.
Notes
This dish is best served with steamed rice or sauteed cauliflower rice. The chicken can easily be substituted with tempe or tofu for a vegetarian version.
Store any leftovers in a tightly covered container in the refrigerator for up to 4 days.
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