Classic Chicken Curry
American home cooks have been dishing up chicken curry for centuries. We wanted a quick weeknight version.
Why This Recipe Works
For a quick weeknight chicken curry that is a one-pot dish to boot, we first “bloomed” curry powder in butter to maximize its flavor and then created a flavorful base with onion, garlic, ginger, and jalapeño. Staggering cooking times so everything cooked perfectly, we first added two bone-in split chicken breasts and 1½ cups of water to the pot (enough to braise the chicken and, later, enough to cover the potatoes) and simmered them, covered, flipping the chicken halfway through cooking. We then removed the chicken and added the potatoes (which needed a head start) before adding the cauliflower. While the vegetables cooked, we shredded the cooled chicken and added it back to the pot along with the peas to warm through. We then stirred in whole-milk yogurt for creaminess and tang and finished with a sprinkling of bright, fresh cilantro.
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