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Homemade Indian curry served over rice.
Elizabeth

Easy Indian Curry Recipe

Easy Indian curry is a bold and fragrant meal. The delicious mix of unique flavors makes this dish a delicious meal to share with someone you love. Served over a bed of rice, and with a side of naan bread, this recipe is sure to satisfy and leave your guests coming back for more.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 6 people
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 2 large Chicken Breasts Boneless, skinless
  • 1/2 Yellow Onion Diced
  • 1 Tbsp Salted Butter
  • 1/2 tsp Sugar
  • 1/2 tsp Salt *Or to taste
  • 3-4 cups Grated Butternut Squash *This equals about 1/2 - 3/4 of a large butternut squash. Wash and peel the squash before using a cheese grater to grate.
  • 1/2 Diced Green Bell Pepper (*Optional, but I like the subtle sweet flavor and the added nutrients.)
  • 1 clove Garlic (minced)
  • 1 Tbsp Curry Powder
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Red Pepper Flakes
  • 1 can Diced Tomatoes
  • 1 cup Heavy Whipping Cream
  • 1/2 cup Chicken Stock
  • 1 Jalapeno (chopped) *I keep the seeds in my curry, but the seeds do add heat. If you do not want your curry to be as spicy, you can de-seed before adding the jalapeño to the curry.
  • 1/2 cup Frozen Green Peas
  • 1 inch line Ginger Paste
  • 2 Tbsp Salted Butter

Method
 

  1. Wash veggies. Peel the butternut squash and remove all internal seeds and fibers.
  2. Grate the butternut squash and set aside.
  3. Dice the onion and the jalapeno.
  4. Mince the garlic.
  5. Dice the chicken into large chunks.
  6. Add olive oil (or avocado oil) to coat a skillet. Then, add the diced chicken and brown both sides. Remove from the heat and set the chicken aside.
  7. Add 1 tablespoon oil and 1 tablespoon butter to the skillet on medium heat. Add the diced onion to the skillet and sprinkle with salt and sugar. Cook until the onion begins to get soft.
  8. Add the grated butternut squash- and the diced green bell pepper- to the onion. Add the spices and more butter if the veg is looking too dry. Stir to coat all the veggies.
  9. Add the jalapeno and minced garlic. Cooking one more minute (taking care not to burn the garlic).
  10. Add the can of tomatoes, chicken stock, and the heavy whipping cream. Stir.
  11. Add a one-inch line of ginger paste. Then you will add your pre-browned chicken pieces.
  12. Simmer on low, cooking until the veggies are very soft. Note: The veggies will almost dissolve into a thick sauce.
  13. Add 2 tablespoons of butter and 1/2 cup of frozen green peas. Stir.
  14. Taste and adjust the spice level and flavors according to your own individual tastes. (Often, I add more curry powder, red pepper flakes, or ginger to mine.)
  15. Serve the Indian curry over a bed or rice with naan bread.

Notes

*Note: you can temper the cream before adding to the sauce to prevent any curdling.
*Fresh ginger can be used in place of the ginger paste. 
*More spices and salt can be added to suit your spice and heat tolerance.
*Once the curry has cooled in can be stored in an airtight container and placed in the refrigerator for two days.