Today I’m sharing with you one of my newest fusion dishes. What makes this a fusion dish is the combination of the “Thai Green Curry Paste” and “Indian spices”.
I ALWAYS have Indian and Thai ingredients on hand so this dish will be really easy to make if you do to.
This recipe is definitely one of those top vegan/vegetarian recipes that we like to enjoy in our home often.
Made with coconut milk, chickpeas, roma tomatoes, canned tomatoes, onions and an array of spices.
You are sure to enjoy the amazing flavors in this dish!
Actually it’s my partners favorite curry dish right now and he is more of a meat eater, so trust me when I say, it’s that good.
In our home we eat vegetarian at least 3x per week and that is if I am cooking. “Which 95% of the time I am. So I hold all the power in deciding what goes in our meals. Thank God!
Otherwise we probably would be eating takeout every night. Which is fine and dandy when your in your 20’s but we are now in our 30’s and try to watch what we eat.
So what are you waiting for? You can have this absolutely delicious and healthy curry on the table tonight in under 30 minutes.
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!
This Indian Chicken Curry also known as (Murgh Kari) is super quick and easy to prepare and has a great authentic taste. You can make it in your pressure cooker or on your stovetop in under 30 minutes making it a great weeknight meal or a great dish for meal prep throughout the week!
Whether you’re feeding a large crowd, or cooking for yourself, this Indian Chicken Curry is a flavorful dish and is sure to earn rave reviews.
Serve it over white rice, brown rice or even riced cauliflower for a flavorful low carb curry.
What You’ll Need
To make this curry the easy way, your going to want to purchase a pre-made spice mix. Such as MDH Chicken Masala as seen below. You can purchase it through my AMAZON link if you’d like too.
Marinating the Chicken
Is a tip to help the recipe taste more authentic as it enables all the flavors to merge into it. This can be done the night prior, by simply dicing the chicken and placing it into a plastic bag along with a bit of oil and the spice mixture.
I tend to choose a more spicy curry goat or lamb dish, however, when it comes to Curry Chicken, this recipe is definitely high up on my favorite list. I learned this dish from “Chef Vikram Vij” when he was on the food network some time ago and I’ve been making it ever since!
Why You’ll Love This Recipe
You can make this dish more spicy, by simply adding more cayenne pepper if desired.
I like to make this recipe at home often because it’s super simple and healthy and doesn’t contain any MSG or preservatives.
You can make it in large batches which makes it a great budget friendly dinner option.
Add in your favorite vegetables to boost the nutrition.
You can easily make it on the stovetop or in a pressure cooker.
It can easily be made vegetarian by adding in tofu or chickpeas instead of chicken.
Ingredients You’ll Need
Cooking Oil or Ghee – This is what you’ll use to saute the chicken, onion, garlic and ginger. It will help brown them and bring out the flavors.
Boneless Chicken Breasts – Chicken is the main protein source of this dish, but feel free to use any protein you enjoy.
Onion & Garlic – These two aromatic vegetables add a great layer of flavor to chicken curry.
Raw & Canned Tomato – You’ll need a mix of raw tomatoes, canned tomatoes and tomato paste for this recipe. Tomatoes add a great color and acidity to curry dishes.
Ginger – Ginger helps give a spicy flavor that pairs well with any curry recipe.
Full Fat Yogurt & Cream – These two ingredients help give the curry a nice creamy tomato sauce.
Homemade Indian Curry Spice Blend
You can use a premade spice blend or a curry spice blend made from scratch!
1 1/2 tbsp Garam masala
2 tbsp Curry powder
1 tbsp Turmeric powder
1 tbsp Sugar
1 tsp Coriander
1 tsp Cumin
1 tsp Cayenne pepper
1 tsp Salt
2 tbsp Dried fenugreek leaves
You can also buy a pre – made Spice Mix as seen below.
How To Make Easy Indian Chicken Curry
In a large pot or into a slow cooker pot add the cooking oil/ghee and turn on the heat. Next add in a large diced onion and sauté for 2 minutes before adding in the diced chicken. Sauté another 7 minutes or until the chicken is no longer pink and the onion is tender.
Next toss in the curry and remaining spices and sauté another 2 minutes before adding in the minced garlic and ginger. Sauté for 1 minute till fragrant.
Add in the tomatoes and along with the tomato paste.
Next add in the yogurt, cream and stir everything to combine.
Serve hot on top of your favorite rice.
Pressure Cooker Indian Chicken Curry
If you’d like to make this recipe in your instant pot or pressure cooker, follow these steps:
Add cooking oil/ghee into the pot and turn it to SAUTE mode.
Next add diced onion and sauté for 2-5 minutes or until veggies begin to soften.
Add in diced chicken breast and sauté for another 2-5 minutes or until chicken is no longer pink.
Toss in the curry and spices along with garlic and ginger.
Add in the tomatoes and tomato paste, cream and yogurt.
Close the lid and seal. Cook on manual high pressure for 10 minutes.
Release naturally or quickly, stir then serve hot over rice.
Slow Cooker Indian Chicken Curry
You can also make this recipe in your crockpot or slow cooker by following the instructions below:
Sauté all ingredients except tomatoes, cream and yogurt in a skillet over medium high heat for 5-8 minutes or until vegetables begin to soften and chicken is no longer pink.
Add everything to a slow cooker including the tomatoes, tomato paste, canned tomatoes, cream and yogurt and stir until fully combined.
Cook on low for 8-10 hours or on high for 5-6 hours or until chicken is fully cooked through.
Stir everything together and serve hot on top of your favorite rice.
FAQ
CAN I USE COCONUT MILK IN CURRY CHICKEN?
Yes, you can subsite the yogurt for a thick coconut milk if desired. Check out my popular Coconut Chicken Curry Recipe if you are looking for a creamy and dairy free curry.
HOW DOES CHICKEN CURRY TASTE?
It’s pretty similar in taste to traditional Butter Chicken with a little more spice. It is creamy and has a great balance of flavors from the acidity of the tomatoes and the deep flavors of onion, garlic and ginger.
CAN I USE FRESH TOMATOES?
Yes! But you’ll also want to be sure to use tomato paste as it helps thicken the sauce.
WHAT IS A GOOD LOW FAT OPTION FOR CHICKEN CURRY?
Instead of using cream or yogurt, you can use Greek yogurt or sour cream to help bring down the fat content in this recipe.
I am so thrilled you are reading one of my recipes, if you made this, I want to see! Follow Canadian Cooking Adventures Instagram, snap a photo, and tag and hashtag it with @canadiancookingadventures and #canadiancookingadventures.
Spicy lamb Bunny Chow originated in South Africa, in Durmas area. And then spread throughout the region from there. Today it is served in many European Restaurants and in many homes of “Afrikaans” as a staple food. And I see why, it is absolutely delicious!
What is Bunny Chow anyway? Well it’s a curry that is traditionally made with Lamb or Mutton or just Vegetables and then it is put inside a loaf of bread for serving.
History tells the tale of some Indian sugar plantation workers that started to take this food to work daily in a loaf of bread with (no plate) and from there it just took off as one of South Africans famous foods.
Today this recipe has become a hit in Europe and beyond. I prefer to make this recipe and then place it into “Crusty Bread” as opposed to the traditional “Bunny Bread” which is a plain soft white bread.
Of course this is my personally preferences, you can choose to prepare it either way! And do not be afraid to eat this one with your hands either, that is how it’s done.
I am so thrilled you are making one of my recipes, if you made this recipe i’d love to hear about it! You can post a Review, Picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
This Bok Choy Chicken Garlic Soup is my go to soup for whenever I’m feeling run down and that is why I call it a flu fighter soup!
This Bok Choy Chicken Garlic Soup is made with chicken breasts, chicken broth, bok choy, garlic, onions and ginger. Which is sure to help you feel better after slurping a few bowls of this throughout the day! Looking for another healing soup recipe? Try my Healthy Celery Soup
There is two ways to serve this soup!
The first picture is my updated recipe and the one below is my older.
The differences are:
I chopped the chicken into smaller pieces along with the mushrooms, bok choy, garlic and onions.
Then served it with a lemon wedge for added vitamin C.
The way you prepare it is completely up to you, both are delicious!
IS SOUP GOOD FOR THE FLU
Yes, chicken soup is good for soothing both cold and flu symptoms.
The hot chicken broth helps break up the congestion and the salt can sooth a sore throat.
Then with the addition of garlic, ginger, onions and spices you are going to be consuming a lot of feel good nutrients.
So if you are wanting to fight off an impending cold or flu?
Keep yourself hydrated with a hot pot of soup is good to help cleanse and clear out the gunk from your system naturally.
This is the stuff you are going to want to make, feel free to add more garlic and ginger if you can handle it as well.
Which will amp up the nutrients as the onion, garlic and ginger all have amazing antibacterials properties.
The more you have the better your sure to feel during the dreaded cold and flu season.
Also in combination of this soup, be sure to add a Vitamin D supplement to your daily regime as well.
All these little yet big things can be of much help to getting you on the road to feeling better.
NOODLES THAT CAN GO INTO THIS SOUP
RAMEN
VERMICELLI
EGGNOODLES
NOODLES
RICE
HOW TO MAKE BOK CHOY CHICKEN GARLIC SOUP
I will prepare this on the stove top in a large batch and eat it all day long.
You can make this soup with chicken breasts, or you can also pick up a Rotisserie chicken and shred the chicken off the bird and boil the carcassto get the benefits from a bone broth soup.
For this soup, I just used the breasts however both methods are good to fight off a cold.
Keep in mind if you are using a whole bird, you won’t need any extra chicken stock since you will be making a bone broth from the bird.
If you are using chicken breasts then you will definitely want to use chicken stock. I believe this soup can prevent colds and the flu and heal the body, because every time I prepare this soup I feel so much better the next day. See recipe below for all the ingredients and full instructions!!
Now, I do not know about you but whenever I travel I tend to catch a cold!
Sucks I know, so beforehand I do my best to boost my immune system with supplements and eating healthy.
But sometimes no matter what you do, that pesky cold still comes on.
So a soup like this is sure to help the body to heal and feel better!
Ever since I started to incorporate this soup in my diet right around the time I travel, I manage to minimize or avoid the symptoms of the cold and for me that is great because I would rather be sick 24 hours versus 2 weeks.
Packed with immune boosting ingredients and nutrients, this soup is something you will definitely enjoy even when you’re not under the weather.
Feel free to add some egg noodles to it if you like. I hope you give it a try, and If you are not feeling well I hope this soup makes you feel a whole lot better.
HOW TO MAKE BOK CHOY SOUP
Start by slicing your mushrooms and chopping the baby bok choy into bite size pieces.
Next chop your onion, crush your garlic and peel and finely chop your your ginger root into tiny pieces. You can use powders if you prefer.
If you are using chicken breasts: dice them into bite size pieces and set aside.
If you are using a Rotisserie chicken: remove all the meat from your bird and then place the chicken carcass into a large stock pot and add cover with 8 cups of water. Simmer the carcass on low heat for 45 minutes turning a few times to allow the stock to develop.
Once the stock has developed, discard the carcass and place the remaining stock aside in a bowl.
Next, in your stock pot heat the olive oil and sauteed your onion, garlic and ginger for 2 minutes till fragrant.
Now, add in your shredded chicken, chicken stock along with all your bok choy
Add in all the spices and simmer on medium – low for 20 minutes.
Serve and allow your body to heal itself. Enjoy!
CAN YOU FREEZE BOK CHOY SOUP
Yes, it freezes well. Up to 3 months max though, you do not want a freezer burnt soup.
I have plenty of soup of other soups on this site that would help anyone to feel better. One of which is my Vegetable Egg drop soup.It is absolutely delicious and healthy for you as well.
Note: You can add egg noodles during the last 7 minutes of cooking if desired. And more chicken stock if your wanting more broth to the soup. Add more garlic and onion for more of an antibacterial boost.
DID YOU MAKE THIS RECIPE?
If you make this recipe, I would love to hear about it! You can leave a 5 star review in the comments below! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTERdelivered right to your inbox!
This hearty and healthy Creamy Cashew Butternut Squash soup will warm you up fast on any of those colder nights.
I like to make large batches of this soup whenever these squash are in season, then I will store them in meal prep freezer bowls in my freezer for whenever im craving it.
PLUS it’s just an easy way for me to enjoy another Vegetarian/Vegan dish since I’m aiming to be a vegetarian at least 3 days a week.
This soup is sure to impress even the most fussiest eaters, as each bite is so creamy and satisfying.
Squash soup is a part of the cuisine of North Africa and the cuisines of Mozambique and Namibia to be specific,both of which are located in Southern African.
However it is now becoming very popular in North America, with different various available out there to try. This is definitely my favorite way to make it, if you give it a try do let me know in the comments below how you like it. Till next time… see you in the kitchen.
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! You can post a review, picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!
This Eggplant Chickpea curry is simmered in just the right spices of coriander, cumin, red chili powder, green cardamom, garam masala to name a few.
And is similar to Baingan Bharta which is a popular vegetarian indian eggplant dish, however with my recipe we are not roasting the eggplant, rather frying it.
This is one of my favorite vegetarian curries, I tend to eat it once a week. Simple, healthy and not expensive at all to make you are sure to love it too.
Packed full of so many flavors and texture it’s makes a satisfying and hearty meal. Serve alongside some naan bread, or rice and don’t forget to share.
Eating vegetarian never tasted so good. Go ahead and sprinkle this dish with some dried Fenugreek leaves on top for that extra flavor.
Note: If you are cooking on the stove top, omit the water. Otherwise it’s needed in the pressure cooker.
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
This Spicy Coconut Chicken Curry is a fusion type dish that I came up with in the past year or so.
This dish is packed with flavors that your sure to enjoy!
As you may know, I love Thai and Indian food. So you will always find all those types of spices in my pantry along with coconut milk.
For this recipe, I have infused spices from both cultures, to come up with this Chicken Potato Curry recipe, that I think is worth sharing. And have made time and time again in my kitchen.
Everything goes so well together to make a creamy, spicy and flavorful curry. Serve over a bed of jasmine rice or alongside some naan bread.
NAAN bread also goes amazingly well with this meal. You can find that recipe at the bottom of this post!
This dish can be made with shrimp too, just add your shrimp during the last 5 minutes of cooking and omit the step of cooking the chicken.
Cooking Methods:
Pressure Cooker: Cook for approx. 10 minutes – after following the initial steps 1-6.
Slow Cooker: Place on LOW for 2-3 hours HIGH for 3 hours. – after following the initial steps 1-6.
Stove Top: Cook covered on low for 60 minutes. – after following the initial steps 1-6.
DID YOU MAKE THIS RECIPE?
If you make this recipe, I would love to hear about it! You can leave a 5 star review in the comments below! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
If your a CURRY lover like me. Then you will want to try these dishes below!
LOOKING FOR AN AWESOME NAAN BREAD RECIPE TO SERVE ALONGSIDE THIS CURRY? Then look no further, I got you covered! My Garlic Naan Bread Recipe is a sure WINNER!
Are you a curry lover like me? If so then this Durban Mutton is sure to knock your socks off it’s that good.
Durban Curry hails from a city inside South Africa, originally it was said that the East Indians where the ones to bring it over and the story goes that they were seen eating it often while on the work sites.
I am so thrilled you are reading one of my recipes, if you made this recipe id love to hear about it! You can post a review, picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
