Mayflower Chicken Curry Recipe

Welcome to the world of delicious flavors and aromatic spices! Today, we are excited to share with you a mouthwatering recipe for Mayflower Chicken Curry. This dish is a delightful blend of tender chicken pieces simmered in a rich and creamy curry sauce, infused with a medley of spices that will tantalize your taste buds. Whether you're looking to impress your guests or simply enjoy a comforting meal at home, this recipe is sure to become a favorite in your household. Let’s dive into the ingredients and get cooking!

Ingredients

For the Chicken Curry

• 1.5 lbs (680 g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons (30 ml) vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon (15 g) ginger, minced
• 2 tablespoons (30 g) curry powder
• 1 teaspoon (5 g) ground cumin
• 1 teaspoon (5 g) ground coriander
• 1 can (14 oz / 400 g) coconut milk
• 1 cup (240 ml) chicken broth
• 1 tablespoon (15 g) tomato paste
• Salt and pepper, to taste
• Fresh cilantro, for garnish

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Instructions

1. Heat the vegetable oil in a large skillet or pot over medium heat.
2. Add the chopped onion and sauté for about 5-7 minutes, or until it becomes translucent.
3. Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
4. Add the chicken pieces to the skillet, cooking until they are browned on all sides (about 5-6 minutes).
5. Sprinkle in the curry powder, ground cumin, and ground coriander. Stir well to coat the chicken evenly with the spices.
6. Pour in the coconut milk and chicken broth, followed by the tomato paste. Stir until all ingredients are well combined.
7. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet and let it cook for about 20-25 minutes, or until the chicken is cooked through and tender.
8. Season with salt and pepper to taste, adjusting the flavors as needed.
9. Once cooked, remove from heat and let it sit for a few minutes before serving.
10. Garnish with fresh cilantro and serve hot with rice or naan bread.

FAQ

1. Can I use chicken breast instead of thighs?

Yes, you can substitute chicken thighs with boneless, skinless chicken breasts. Just be mindful that chicken breasts may cook faster, so adjust the cooking time accordingly to prevent them from drying out.

2. What can I use instead of coconut milk?

If you're looking for a dairy-free alternative, you can use almond milk or cashew cream. For a richer flavor, try using heavy cream or yogurt, although that will not keep the dish dairy-free.

3. How should I store leftovers?

Allow the chicken curry to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. Just thaw overnight in the refrigerator before reheating.

4. What can I serve with Mayflower Chicken Curry?

This curry pairs wonderfully with fluffy basmati rice, naan bread, or even quinoa for a healthier option. You can also serve it with a side of sautéed vegetables or a fresh salad for a complete meal!

5. Can I make this recipe vegetarian?

Absolutely! You can substitute the chicken with chickpeas or paneer for a vegetarian version. Additionally, you can add your favorite vegetables such as bell peppers, cauliflower, or spinach to enhance the dish!

Now that you have mastered the art of making Mayflower Chicken Curry, gather your ingredients and bring this delicious meal to your table. Enjoy the flavorful journey and happy cooking!