Chicken and Onion Curry


Sometimes, the only thing that can warm you on a freezing winter night is curry. Full of warm, deep spices, a big bowl of curry has a way of comforting me on the dreariest, darkest, dampest nights.

More often than not, I end up ordering my curry out. It’s always Thai curry, in that case, yellow curry with chicken and vegetables and peanut sauce. But I wanted a good Indian curry recipe in my repertoire, and this is the best one I have found so far.

I love the combination of curry, garam masala, paprika, and garlic. The technique used here, making a sauce of pureed onions, adds an incredible flavor to the dish that would be impossible otherwise. With the creaminess added with coconut milk and heft added by the chicken and sliced peppers, this recipe was exactly what I craved this week.

The original recipe called for three onions; I used two, and added two shallots to make up for the garlic I didn’t have. I also used my small chopper instead of a larger food processor; feel free to use a bigger one if you like. We ate ours with white rice; if you’re anti-rice, eat this alone; if you’re not paleo or anything else, it is amazing with naan.


Chicken Onion Curry
  • 3-4 chicken breasts, cubed
  • 3 tablespoons olive oil
  • 2 large red onions, roughly chopped
  • 2 shallots, thinly sliced
  • 2 bell peppers (one red, one yellow), thinly sliced
  • 2-inch piece of ginger, sliced
  • juice of 1 lemon
  • 1 tablespoon curry powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon garam masala
  • ½ teaspoon crushed red pepper flakes
  • ½ teaspoon kosher salt ½ teaspoon ground black pepper
  • 1 14-ounce can full-fat coconut milk (regular or light)
  • ¼ cup coriander or cilantro leaves
  1. Take the onions and place them in a food processor. Puree until smooth.
  2. Add ginger slices, lemon juice, curry powder, paprika, garam masala, crushed red pepper flakes, salt and pepper and puree to combine. Set aside.
  3. Heat your olive oil in a large, heavy-bottomed skillet or pot over medium heat. Saute peppers and shallots for 8 minutes, until beginning to caramelize, then add in your pureed onion mixture. Stir to combine.
  4. Cut your chicken into bite-sized pieces and add it to the onion mixture. Stir to combine, then allow to cook for 10 minutes or so, stirring often.
  5. Pour in your coconut milk, stir, and allow the curry to cook for an additional 10 minutes on medium. Add in your cilantro leaves and stir to combine.
  6. Reduce the heat to medium-low and simmer the curry for 15 minutes, to allow the flavors to develop. Taste and adjust the seasonings as necessary.
  7. Garnish with some sliced scallions or chives and serve alongside toasted naan bread or rice.
  1. This is just as good the next day.

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