Creamy Goddess Chicken Curry
- ★★
- ★★
- ★★
- ★★
- ★★
A Note from Feedfeed
Using a dressing or vinaigrette can sometimes be your best friend in the kitchen. Here @MixAndStir uses Annie's Goddess Dressing to make a creamy chicken curry that comes together fast for a weeknight dinner.
This recipe is made using ingredients all from her local co-op too! Find yours here and give the recipe a try.
- Recipe Card
Recipe Card
ingredients
- 2 pounds chicken, curry cut, or cut into medium-sized pieces
- 1/2 cup plain yogurt, whisked
- 1/4 cup Annie's Goddess Dressing
- 2 teaspoons freshly cracked black pepper
- Kosher salt, To Taste
- 3 tablespoons oil
- 3 green cardamom pods
- 2 whole clove
- 1 cinnamon stick
- 3 onions, finely chopped (about 2 cups)
- 7 cloves garlic, smashed into paste
- 1 (1-inch piece) ginger
- 2 green chili peppers, smashed into paste (optional)
Method
Step 1
In a bowl, add chicken and toss with yogurt, Annie's Goddess Dressing, pepper and salt and mix thoroughly. Let it rest for half an hour.
Step 2
In a large skillet, heat oil over medium-high heat. Once the oil is ready, add the cardamom pods, cloves and cinnamon stick. Cook until fragrant, 1 minute.
Step 3
Add the chopped onion and saute until golden brown. Add the garlic, ginger and green chili paste. Stir and cook until softened, 1-2 minutes.
Step 4
Lower the heat, and add the marinated chicken to the pan. Stir and cook over medium heat.
Step 5
The chicken will start to release water and it will be cooked by its own. Stir it occasionally to prevent burning at the bottom.
Step 6
Once the chicken pieces are fully cooked, adjust seasoning with salt and pepper. Serve hot with rice, Pulao or with butter naan.