Indian Style Yellow Chicken Curry with Tomato
Curry is a dish that orginated in India and has since spread throughout the world, with each region adding their own influence. Curry powder, as we know it, became popular in the 1800’s when the British attempted to recreate the Indian dishes they had come to enjoy while abroad during the time of the East India Company and the British Raj.
This complex spice blend is now more commonly known as Yellow Curry, a British staple that is considered and accepted as a national food. Keeping with tradition, our Yellow Curry blend is a combination of coriander, fenugreek, turmeric, cumin, ginger, mustard, and other spice and herb flavors that evoke the essence of traditional Indian cooking.
Our MarnaMaria Yellow Curry is pefect for Indian cuisine but can also be used in Thai Yellow Curries as well. Instead of tomato, substitute coconut milk, and add sliced potatoes and carrots. Serve over sticky jasmine rice or noodles.
Don’t limit yourself to a simple sauce. Add curry powder to lentils, chicken salad, and even fish. Curry is endlessly versatile and that addicting flavor is sure to be a crowd pleaser!
Indian Yellow Curry is easy to make, incredibly fragrant, and makes a delicious meal for lunch, dinner, or leftovers. Serve with white rice, noodles, or with cooked lentils for a transportive treat!
Ingredients
2 tbsp. olive oil
2 tbsp. fresh ginger, minced
2 carrots, sliced
2 onions, sliced
4 cloves garlic, minced
3 tbsp. MarnaMaria Yellow Curry
2 tbsp. tomato paste
2 tbsp. flour
3 cups chicken broth
1 cup water
1/2 cup heavy cream
1/3 cup fresh cilantro, chopped
salt and pepper to taste
lemon (optional)
Directions
In a large Dutch oven, heat olive oil over medium heat.
Add ginger, carrots, onions, garlic, and MarnaMaria Yellow Curry.
Let cook, stirring frequently so the mixture does not burn, until spices are toasted and smell fragrant and nutty, about six minutes.
Add tomato paste and flour. Stir frequently again and let cook until flour is no longer raw, about 8 minutes.
Add chicken broth, water, and heavy cream.
Bring to a boil, cover, reduce heat to low and let cook until flavors have combined.
When ready to serve, stir in cilantro and add salt and pepper to taste.
You can also add a squeeze of lemon or lime to add a bit of citrus flavor and acidity.
Serves 6
Thanksgiving. It is a word that means so much to so many: long days cooking a fantastic feast, followed by the epic tryptophan coma. Often, the very smells catapult one back to the past: the smell of celery and onion cooking in butter, and the moment the sage goes into the pan.