I love curry. There are so many different types of curries and so many ways to make them, plus the color is irresistible to me. I love brightly colored foods like curry. This curry is by far my new favorite. I’m a huge fan of onions and there are three in this, two of which are completely pureed which helps to make an extremely flavorful sauce when combined with coconut milk and the marinade from the chicken, which has curry powder, garam masala, and turmeric. This curry has bold flavors that you don’t need a distinguished palate to enjoy, I promise! As long as you like onions, you’ll love this. I had it for leftovers the next day and it was even better. Have it over rice or with some naan bread. I served this to my friend who lived in England for a few years and she told me that it was just as good as any curry she’d had overseas, which was a huge compliment and should be some indication of how tasty this curry is. Don’t be afraid of curry – give this one a go!
Your ingredients.
Cut your chicken into bite-sized pieces.
Grate the garlic into the bowl with the lemon juice.
Add the salt, tumeric, garam masala, curry powder, black pepper, ground ginger, and olive oil to the lemon juice and garlic. Stir well to combine.
Place the chicken in a sealable bag or container and add the marinade. Allow to marinate in the fridge for a minimum of an hour or as long as overnight.
When you’re ready to start cooking, roughly chop up two onions and pulse them in your food processor.
Heat three tablespoons of oil in a large frying pan and add 1 1/2 teaspoons of black pepper.
Add the thinly sliced onions and green bell peppers and saute for 5 minutes.
Add in the pureed onions and cook for another 5 minutes.
Add the chicken and cook for another 6-7 minutes.
Add 3/4 cups of water and 1/2 cup of coconut milk and bring to a boil, then lower the heat and simmer for 20-25 minutes. Add salt and pepper to taste and serve.
This curry was so tasty, I’m getting hungry making this post! Serves 4 generously.
- 1.5 pounds chicken breasts, cut into bite-sized pieces
- 1 + 1½ teaspoons ground black pepper
- juice of half a lemon
- ½ teaspoon kosher salt
- ¼ teaspoon ground ginger
- 1 teaspoon ground turmeric
- ½ teaspoon curry powder
- ½ teaspoon garam masala
- 3 + 1 tablespoons olive oil
- 2 yellow or white onions, chopped
- 1 yellow or white onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 3 large cloves garlic, grated (this gives you the full flavor of the garlic, oils and all)
- ¾ cup water
- ½ cup coconut milk
- Cut the chicken into bite-sized pieces. In a small bowl, combine the lemon juice, 1 tablespoon olive oil, 1 teaspoon black pepper, 1 teaspoon salt, ¼ teaspoon ground ginger, 1 teaspoon turmeric, ½ teaspoon curry powder, and ½ teaspoon garam masala. Place the chicken in a sealable container or plastic bag and pour the marinade over it. Refrigerate for a minimum of an hour or as long as overnight.
- When you’re ready to start cooking, roughly chop two of your onions and place them in a food processor and pulse until they’re pureed. Set aside.
- In a large frying pan, heat 3 tablespoons of olive oil and then add 1½ teaspoons of black pepper. Add the one sliced onion and sliced bell pepper and cook for five minutes. Add in the pureed onions and cook for another five minutes. Add in the marinated chicken and cook for another 6-7 minutes. Add in the water and coconut milk and bring to a boil, then lower the heat and simmer for 20-25 minutes. Season with salt and pepper to taste and enjoy! Serves 4 generously.
I wanna try all your curry recipes but my boyfriend doesn’t like it. I’m craving Indian food like crazy, too. : ( I’ll have to eat it all by myself…
mmmmmmm yum! and so easy too.
I made this over the weekend—fantastic! I was skeptical as I was dumping what seemed like a huge mound of pureed onions into the pan, but it cooked down into a hearty, almost sweet, sauce. Thanks for the great recipe!
I saw this in your post on livejournal. It looked so good, I had to try it. My family loved it. I couldn’t find garam masala anywhere, but with a little googling I was able to make up a workable substitute. Thanks for The Crepes of Wrath. You make cooking enjoyable.
Amazinggggg!!! Thx soo mucch for sharing!
! loool joke
My boyfriend wants to marry me now
am from india and loved this .the girls kept asking for more thank you.
Shinie Rajan: I love hearing that!
Tried this tonight. I loved the chicken, but thought the sauce was too peppery for my taste. I don’t really like that much pepper, but the hubby does! He loved it!
Thank you.
Autumn: I’m sorry you didn’t like the amount of pepper, but I’m glad the husband did!