Chicken Navratan Curry (Indian) |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A twist of the vegetarian classic Navratan Korma for the chicken lovers. Ingredients:
3 tablespoons vegetable oil |
2 teaspoons cumin seeds |
1 cup chopped onion |
4 cloves garlic, minced |
1/2 teaspoon ground turmeric |
1 teaspoon chili powder |
2 tablespoons tomato puree |
1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces |
1 cup chopped carrots |
1 cup chopped potatoes |
1 cup chopped fresh green beans |
salt to taste |
1 cup water |
1 cup coconut cream |
Directions:
1. Heat vegetable oil in a large skillet over medium heat; add cumin seeds. Cook until seeds begin to pop and crackle, 1 to 2 minutes. Cook and stir onion and garlic into cumin seeds until onions are slightly softened, about 5 minutes. Add turmeric and chili powder; stir to coat. Stir in tomato puree until fully incorporated, 1 to 2 minutes.
2. Cook and stir chicken, carrots, potatoes, and green beans into onion mixture. Season with salt. Cover the skillet with a lid and lower heat to medium-low. Simmer, stirring occasionally, until vegetables are about half cooked, about 10 minutes.
3. Whisk water and coconut cream together in a bowl; pour into chicken and vegetable mixture. Cover skillet and simmer until chicken is fully cooked and no longer pink in the center and vegetables are tender, 5 to 10 more minutes.
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