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½ onion
4 garlic cloves
½ tsp turmeric
1 tsp cumin
½ tsp curry powder
1 ½ tsp salt
¼ tsp ground ginger
2 lbs chicken breast
½ cup greek yogurt
13.50 oz can of unsweetened coconut milk
1
Roughly chop the onion and garlic and put it in the food processor. Add in the turmuric, cumin, curry powder, salt, and ground ginger and blend until it becomes a paste. Set this curry paste aside.
2
Dice the chicken breasts into medium sized cubes and put them into large hot pan with about a tablespoon of the curry paste. Fry those pieces of chcken on high heat until they are almost cooked (should be very slightly pink in the center).
3
In a large pot, saute the curry paste on medium heat until fragrent, about 5-8 minutes. Then add the cooked chicken, coconut milk, and greek yogurt. Turn up the heat and let it simmer for about 10 minutes.
Ingredients
½ onion
4 garlic cloves
½ tsp turmeric
1 tsp cumin
½ tsp curry powder
1 ½ tsp salt
¼ tsp ground ginger
2 lbs chicken breast
½ cup greek yogurt
13.50 oz can of unsweetened coconut milk