One of my friends shared this spiced chicken curry recipe with me recently. She said her whole family loved it, even her picky eaters! I was excited to try it myself and share the recipe with you {with permission of course!}. I hope you enjoy it!
Spiced Chicken Curry Recipe
Author:
Prep time:
Cook time:
Total time:
Serves: 4+
Ingredients
- 1 lb. Chicken tenderloins (approx. 5-6)
- 1 Tbsp. Butter
- 1 Tbsp. Olive oil
- 1 Lime
- 6-7 Sprigs of cilantro, leaves removed and chopped
- 1 tsp. Caldo de Tomate (usually found with the bouillon)
- ¾ tsp. Paprika
- ½ tsp. Garlic powder
- ½ tsp. Cumin
- ½ tsp. Curry powder
- ¼ tsp. Cayenne pepper
- 1/8 tsp. Nutmeg
- Tortillas or other flat bread
- Sour cream or plain yogurt for serving
Instructions
- Remove tough white tendon pieces from tenderloins. Cut the tenderloins in half, length wise, then into ½ inch pieces.
- In a small dish or container mix the Caldo de Tomate, Paprika, Garlic, Cumin, Curry, Cayenne and Nutmeg.
- Add all but approximately ½ tsp. of the spice mixture to the chicken with ½ of the juice from the lime. Toss to coat evenly. Let stand 20-30 minutes.
- In a non-stick skillet melt butter with olive oil over medium high heat. Add chicken and stir occasionally until chicken is cooked through. About 5-6 minutes.
- Remove chicken with slotted spoon to serving bowl. Reduce heat to medium.
- Allow the remaining liquid in the pan to reduce down until a thick sauce forms about another 1-2 minutes.
- Pour sauce over chicken and toss to coat. Sprinkle with reserved spice mixture.
- Serve warm with tortillas or flat bread, lime wedges, chopped cilantro and sour cream or plain yogurt.
Ashley, this looks incredible! I’ve always been afraid to try making a curry chicken but this is so simple and do-able.