Chicken Curry

This easy chicken curry blends Droosh spices and our Jalapeño Green Chutney hot sauce with sautéed mustard and cumin seeds, curry leaves, onions, tomatoes and green chilies for a bold, flavorful dish that can be enjoyed for lunch or dinner.

Servings: 4 | Prep Time: 10 minutes | Cook time: 15 minutes

Ingredients

• 1lb chicken breast cut into medium sized cubes
• 1 large roma tomato diced
• 1 small red or white onion diced
• 1/2 green chili diced
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seeds
• Handful of dried curry leaves
• Avocado or olive oil or ghee 
• 2 tbsp plain yogurt 
• 1/2 tsp Fresh grated ginger and garlic (optional) 
• Lime or lemon 
• Droosh Jalapeño Green Chutney 
• 1-2 tbsp Droosh Icon Spice
• Cilantro for garnish 
• Roti or rice for serving 

Chicken marinade instructions: 

• Add cubed chicken breast to a bowl and add 1-2 tbsp of plain yogurt, 1 tbsp Droosh Icon spice, salt and pepper, and a good amount of Droosh Jalapeño Green Chutney and stir together.
• This can be used right away or stored overnight until ready to cook.

Instructions: 

• Heat oil or ghee in a deep pan like a wok and add mustard and cumin seeds; let them toast and once they pop add in your curry leaves and onion 
• Cook onions down on medium heat for a few minute then add chopped tomatoes 
• Smash tomatoes with the back of a wooden spoon then cover for 5 minutes 
• Uncover and add in green chilies and fresh ginger or garlic if you're using and give it a nice stir and smash tomatoes again with wooden spoon 
• Now mix in the chicken 
• Cover with lid and let the chicken cook for 5-8 minutes 
• Squeeze half a lime or lemon, stir and garnish with cilantro 
• Enjoy with rice, naan or roti