This elegant and nutritious dish can easily be made in 20-30 minutes, and the chicken can be marinated ahead of time for a long as you like. I gave it about 15 minutes, because I had a speakeasy themed party to rush off to, so a quick marination it was. See below for the recipe and make it at home yourself!
Recipe for Golden Curry Chicken
makes for 2 plus a leftover lunch
- 1 lb skinless boneless organic chicken “curry cut” (this just means bite-sized pieces – I prefer dark meat for the taste, but white meat will work just as fine)
- 1 large tomato, diced
- a small fistful of swiss chard (spinach or most other greens will work well, too)*
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 3/4 inch piece of ginger, minced
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 2 fresh green or red chillies, finely sliced
- 1/2 cup whole yoghurt separated into two portions (you can use 2% if you like, but I don’t recommend using low-fat or non-fat yoghurt, changes the consistency to something not as delicious)
- 2 Tbsp olive oil
- 1 tsp garam masala
- 1-2 Tbsp coarsely chopped fresh coriander (cilantro) leaves including their stems
- kosher salt and ground pepper to taste
Place the chicken pieces in a bowl with half the yoghurt, salt and pepper. Delicately dry-roast the cumin powder in a pan, taking care not to burn it. Add to the bowl. Do the same with the coriander powder (noting that the roast time is not the same) and add to the bowl. Add in the turmeric and chillies, mix and let sit. If you want to marinate this longer, cover the bowl with saran wrap and chill in the fridge for as long as you like, overnight, even.
In a large pan, heat up the olive oil. Toss in the onions, garlic and ginger, cover until translucent. Toss in the chicken and its sauce and sauté on medium until the liquid in the yoghurt is nearly dried up. Toss in the tomatoes and sauté until they are decimated. Then, toss in the chard. If you find the sauce is drying up too much, add in a bit of water. Cover and cook at medium-low until the chicken is just about done. Add in the coriander, garam masala and the rest of the yoghurt, correct for salt, stir and cook for another 4-5 minutes uncovered. Then simply serve atop brown or basmati rice with coriander leaves for garnish and enjoy!
*A secret ninja ingredient was added in here at the same time as the chard, which was… (drumroll)… half an avocado, crushed. It was looking at me with sad eyes so I invited it to the party, and what a party it was. 🙂