Indian Chicken Curry
This tomato based curry is an Indian favorite. It is prepared in kitchens across the country and features a flavor profile that is a perfect match for the chicken.
Servings
Produce
Yellow Onion (Organic)
1 0.5 Whole
Garlic (Organic)
2 1 Clove
Roma Tomato
12 6 oz
Ginger Root (Organic)
1/2 0.25 oz
Jalapeno Pepper (Organic)
1 0.5 Whole
Cilantro (Organic)
1 0.5 oz
Lemon
1 0.5 Whole
Protein & more
Basmati rice
1 0.5 cup
Chicken thighs
1 0.5 lb
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Cumin powder
2 1 teaspoon
Coriander powder
2 1 teaspoon
Turmeric, ground
1/2 0.25 teaspoon
Cardamom powder
1/2 0.25 teaspoon
Prep ahead (optional)
a. Finely dice yellow onion and roma tomatoes. b. Mince garlic and ginger root. c. Deseed jalapeno as desired, finely chop. d. Rough chop cilantro. e. Juice lemon
Instructions
1
Cook the rice:
a. In large saucepan over medium-high heat, add 1½ cups water (¾ cup for 2 person portion). Cover and bring to a boil.
b. Add basmati rice; stir immediately to avoid sticking. Reduce heat to medium; cover and cook until tender, about 20 minutes.
2
Cook the chicken:
a. Chop chicken thighs into ½" pieces. Season with ¼ tsp salt.
b. In a large saute pan, heat 1 tbsp olive oil. Add the chicken. Saute for 3-5 minutes, or until chicken is lightly browned. Remove from pan and set aside.
3
Cook the curry:
a. In the same saute pan, heat 1 tbsp olive oil. Add the yellow onion (finely dice). Saute for 3 minutes, or until onions are slightly tender.
b. Add the garlic (mince), ginger root (mince) and the Indian curry spice mix. Saute for 1 more minute.
c. Add the Roma tomato (finely dice), half of the cilantro (rough chop) and jalapeno (deseed as desired; finely chop). Saute for 2-3 minutes, or until tomatoes are soft.
d. Add ½ tsp salt and ½ cup water (¼ cup for 2 person portions). Stir well, cover and cook for 5 minutes.
e. Add the chicken and cook for 5 more minutes, or until chicken is cooked through.
4
Serve:
a. Divide rice amongst plates. Top with chicken curry.
b. Drizzle some lemon juice on top and garnish with the remaining cilantro.
Chef's notes
If you want a smoother curry instead of the rustic version in the recipe, use a hand blender to blend it as desired before adding the chicken.
This recipe has been adapted from Allrecipes
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
Village Farms,
Marfa, TX
Marfa, TX
Animal Farm,
Cat Spring, TX
Cat Spring, TX
Bouldin Food Forest,
Rogers, TX
Rogers, TX
Buena Tierra Farms,
Fredonia, TX
Fredonia, TX
Dilorio Farms,
Hempstead, TX
Hempstead, TX
Engel Farms,
Fredericksburg, TX
Fredericksburg, TX
Good Flow Honey,
Austin, TX
Austin, TX
Hairston Creek Farms,
Burnet, TX
Burnet, TX
Hifi Mycology,
Austin, TX
Austin, TX
Homestead Gristmill,
Waco, TX
Waco, TX
K. H. Farms,
Poteet, TX
Poteet, TX
Pedernales Valley Farms,
Federicksburg, TX
Federicksburg, TX
Lightsey Farms,
Mexia, TX
Mexia, TX
Texas Olive Ranch,
Carrizo Springs, TX
Carrizo Springs, TX
Thomas Kindle,
Grand Saline, TX
Grand Saline, TX
Top of Texas,
Farwell, TX
Farwell, TX
US Citrus,
Hargill, TX
Hargill, TX
Bella Verdi,
Dripping Springs, TX
Dripping Springs, TX
Country Boy Farms,
Kennard, TX
Kennard, TX
Francis and Thatcher,
Manor, TX
Manor, TX
James Farm,
Prairie Ronde, LA
Prairie Ronde, LA