Slow-Cooked Creamy Indian Chicken Curry with Aromatic Rice, Warm Garlic Naan and Sweet Sundried Tomatoes

This Slow-Cooked Creamy Indian Chicken Curry is rich, comforting, and packed with aromatic spices. Tender chicken simmers in a velvety tomato-cream sauce infused with garlic, ginger, and warm Indian spices. Served with fluffy basmati rice, warm garlic naan, and sweet sundried tomatoes, this restaurant-quality meal is perfect for a cozy family dinner.

Ingredients

For the Chicken Curry

2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

2 tablespoons vegetable oil

1 large onion, finely diced

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon garam masala

2 teaspoons curry powder

1 teaspoon ground cumin

1 teaspoon paprika

1/2 teaspoon turmeric

1/2 teaspoon chili powder

1 teaspoon salt

1/2 teaspoon black pepper

1 can (14 oz) crushed tomatoes

1/2 cup sundried tomatoes, chopped

1 cup chicken broth

1 cup heavy cream

1/2 cup plain Greek yogurt

2 tablespoons tomato paste

1 tablespoon brown sugar

1/4 cup fresh cilantro, chopped

For the Aromatic Rice

2 cups basmati rice

3 cups water or chicken broth

1 tablespoon butter

1/2 teaspoon salt

2 cardamom pods (optional)

1 small cinnamon stick (optional)

For the Garlic Naan

4 naan breads

3 tablespoons butter, melted

2 cloves garlic, minced

1 tablespoon fresh parsley or cilantro, chopped

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