Classic Chicken Curry

Name: Classic Chicken Curry
Yield: Serves 4
Cuisine: Asia, Indian
Ingredients: 3 tablespoons, unsalted butter; 2 tablespoons, curry powder; 2 , onions, chopped; 1 , jalapeño chile, stemmed, seeded, and minced; , Salt and pepper; 3 , garlic cloves, minced; 1 tablespoon, minced fresh ginger; 2 (10- to 12-ounce) bone-in, split chicken breasts, trimmed; 1 1/2 cups, water; 8 ounces, Yukon Gold potatoes, peeled and cut into 1/2-inch chunks; 1/2 head, cauliflower (1 pound), cored and cut into 1-inch florets; 1 cup, frozen peas; 1/4 cup, minced fresh cilantro; 3/4 cup, plain whole-milk yogurt

22 comments

By Cecelia Jenkins

Appears in Cook's Country October/November 2016

Store-bought curry powder is the key to this quick, one-pot chicken curry.

SERVES4

TIME1¼ hours

WHY THIS RECIPE WORKS

For a quick chicken curry that is a one-pot dish to boot, we first “bloomed” curry powder in butter to maximize its flavor and then created a flavorful base with onion, garlic, ginger, and jalapeño. Staggering cooking times so everything co...

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