If you’ve never had chicken curry, you’re really missing out. I live in a rural area and had never been exposed to chicken curry until my husband came home with plastic containers from a local gas station. It was one of the most delicious meals I’ve ever had, and knew I had to add the recipe to my rotation!

I wanted to make a recipe that was fresh and flavorful, but also easy to make. I also wanted to make it a little easier on my stomach and be able to control the spice to my liking. You’ll never need to buy from the gas station again!

This recipe is very simple; you just need a few fresh ingredients and a blender to get that really creamy and silky curry sauce! You can cook this dish alongside me on Tik Tok, Facebook, or Instagram at At Home Cook! I really appreciate you being here!

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Here is what you need:

• 1 yellow onion

• 4 large Roma tomatoes

• 4 garlic cloves

• 1 lb. boneless skinless chicken thighs

• 1/2 cup coconut milk

• 3 TBSP olive oil

• 1 TBSP curry powder

• 1/2 tsp ground ginger

• 2 tsp salt

• 2 tsp pepper

• 1/4 tsp garam Marsala

• Naan bread

• 1/4 cup cooking oil

• White sticky rice

Directions:

1. Begin by chopping up the onion, tomatoes and garlic. You can also begin cooking your rice on the side at this point.

2. Add 2 TBSP of olive oil to a small saucepan over medium high heat. Add in the onion, tomatoes, garlic, 1 tsp of salt and 1 tsp pepper. Cook for several minutes, adding small splashes of water so they don’t stick as they soften.

3. Once the veggies are cooked down, add them to a blender with a pinch of salt and pepper and the coconut milk. Blend for a few seconds until creamy.

4. Next, cut the chicken into bite sized pieces and season with salt and pepper. Add them to an oiled pan over medium high heat until they are thoroughly cooked. Remove from pan, add curry sauce to the chicken, stir and set aside.

5. To fry the naan bread, add ¼ cup oil to the bottom of a pan and let the oil get hot enough before adding one piece of naan at a time. Fry for 1 minute per side or until bread is golden brown.

6. To plate: Add the rice to the bottom of the bowl and top with chicken curry. Cut up the naan bread and serve to the side. Enjoy!

I hope you have a wonderful week! 🍝