When I lived in Tokyo there was a sweet chain of Indian restaurants that my friends, family, and I frequented. I have no clue why we loved Indian food in Japan so much, but it was fabulous. I’ve never had anything like it in America, but my family and I love Indian food, and I’ve found a super duper shortcut to make relatively authentic-tasting chicken curry all the time!
My mom likes this a lot and her birthday was yesterday (she turned thirty!!), so this is in honor of her. I’m going to make curry for you soon, Mama!
Indian Chicken Curry
The secret, you see, is curry paste. It’s sold in jars in every grocery store known to man now, and it’s FABULOUS. You could make your own curry paste or use curry powder, but I find that with a few additions this has a GREAT blend of spices that people love all the time! I sometimes add veggies or shrimp to this sauce but for today I made it with just chicken – creamy, fabulous, and simple.
Here’s what you need:
- 1 lb chicken, shredded (rotisserie chicken would work great here!)
- 1 tablespoon olive oil
- 1/2 finely diced onion
- 3 cloves minced garlic
- 2 tablespoons curry paste
- 1 teaspoon ground or dried oregano
- cayenne pepper, to taste
- 1 teaspoon chili powder
- 2 tablespoons butter
- 1/2 cup half and half or heavy cream (or go healthy: use skim milk with 1 teaspoon flour dissolved in)
- 1/2 cup plain yogurt
- 16 oz crushed tomatoes or tomato sauce (not marinara, the kind in the jars)