Chicken curry is a common favorite dish in South Asia, Southeast Asia as well as in the Caribbean. However, it has also spread all throughout America, and we all love the aromatic flavors in this dish like ginger, curry, cumin, and garlic.
“Curry” came from the Tamil word kari, which means spiced sauce. It was originally a thin, soup-like, spiced dressing served in Southern India. The usual Asian curry consists of chicken stewed in an onion and tomato-based sauce, flavored with ginger, garlic, mango chutney, tomato puree, chili peppers and a variety of spices. But nowadays, there are lots of different variations across the globe and kashering it will surely give you another twist of it that you’ll surely enjoy.
What You’ll Need
2 tablespoons canola oil
1 onion, chopped
2 tablespoons chopped fresh garlic
1 tablespoon chopped fresh ginger
2 tablespoons tomato paste
1 tablespoon brown sugar
1 teaspoon cumin
1 teaspoon curry
1 tablespoon garam masala (Indian spice blend)
1/2 teaspoon crushed red pepper
1 teaspoon turmeric
1 teaspoon salt
1 pound chicken breasts, boneless and skinless, cut into cubes
1/4 cup non-dairy sour cream
1/2 cup water
Chopped cilantro (optional)
Heat a skillet over medium high heat then add the oil.
When it starts to get hot, add the onion, garlic, and ginger and cook it for 4 minutes, or until the onion is golden brown.
Add the tomato paste, brown sugar, cumin, curry, garam masala, red chili flakes, turmeric, and salt, and cook for 2 minutes.
Add the chicken cubes and stir well to coat.
Add the sour cream and water. Cook by stirring it until the chicken is done for about 8 minutes.