Indian Chicken Curry
| 3 tbsp | coconut oil (adds a subtle, natural sweetness) |
| 1 small | onion, finely chopped |
| 3 cloves | garlic, minced (extra for added flavor) |
| 3 tbsp | homemade curry spice mix (see note below) |
| 1 tsp | ground cinnamon |
| 1 tsp | smoked paprika |
| 1 | bay leaf |
| 1 tsp | freshly grated ginger root |
| 1 tsp | jaggery or brown sugar (for a richer taste) |
| Salt to taste | |
| 2 | skinless, boneless chicken breast halves, cut into bite-sized pieces |
| 1 tbsp | tomato paste |
| 1 cup | Greek yogurt (for added creaminess) |
| 1 cup | coconut milk |
| Juice of 1 lime (for a tangy twist) | |
| 1 tsp | ground cayenne pepper (adjust to taste) |
| Fresh cilantro, chopped (for garnish) | |
| homemade curry spice mix | |
| 2 tbsp | ground coriander |
| 1 tbsp | ground cumin |
| 1 tbsp | turmeric |
| 1 tbsp | ground fenugreek |
| 1 tbsp | ground mustard seeds |
| 1 tbsp | ground black pepper |
| 1 tsp | ground cloves |
| Sauté Onion: Heat the coconut oil in a skillet over medium heat. Add the finely chopped onion and sauté until it turns lightly browned and translucent. |
| Add Spices: Stir in the minced garlic, homemade curry spice mix, cinnamon, smoked paprika, bay leaf, grated ginger, jaggery or brown sugar, and salt. Continue stirring for about 2 minutes, allowing the spices to become fragrant and well combined. |
| Cook Chicken: Add the bite-sized chicken pieces to the skillet. Stir in the tomato paste, Greek yogurt, and coconut milk. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 20 to 25 minutes, or until the chicken is cooked through and tender. |
| Final Touch: Remove the bay leaf from the curry. Stir in the lime juice and ground cayenne pepper. Let it simmer for an additional 5 minutes to allow the flavors to meld together. |
| Serve and Enjoy: Garnish the curry with freshly chopped cilantro. Serve hot with basmati rice or warm naan bread for a complete and satisfying meal. |