Ultimate Chicken Curry

This curry chicken breasts are simmered until fork tender in a rich bold flavored chicken curry broth. It's best eaten with roti of rice.

5 from 1 vote

Course: Dinner, Lunch

Cuisine: Caribbean, guyaneese, Indian

Keyword: best chicken curry, chicken curry, Curry Chicken, ultimate chicken curry, What is curry

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: Servings

Calories: 532kcal

Author: Julietkitchen By Chef Yasmin

1 Medium onion peeled and chopped
12-15 Cloves fresh garlic
1/2 Cup fresh cilantro
1/2 Cup fresh mint leaves
2 Tablespoons fresh thyme leaves
1 Piece fresh turmeric root 3 inch piece - peeled and chopped
1 teaspoon Habanero hot sauce (I use homemade but you can use habanero pepper to your liking)
2 Teaspoon curry powder
1/2 Teaspoon garam masala
1/2 Teaspoon ground cumin
1/4 Teaspoon ground cloves
3 tablespoons extra virgin olive oil

Get Recipe Ingredients

Add the cut up chicken breasts to a medium bowl. Season with the salt and freshly ground black pepper

Dump all the aromatics spices ingredients into a food processor or blender. Grind or pulse for 30 t0 60 seconds until ingredients are thoroughly combined

In a 5-quart dutch oven pot, add the extra virgin olive oil. Heat using medium heat.
Brown the chicken breasts portions, in batches if necessary. 2 to 3 minutes per side until lightly brown. Remove into a bowl and set aside.
Add the aromatics spice seasoning into the same pot. Stir and cook 4 to 5 minutes.
Add the tomato paste. Stir. Cook 1 to 2 minutes
Add in the white wine and cook until au sec (almost dry).
Add back the chicken breasts with any juices that it released. And add in the chickpeas.
Pour in the chicken stock. Stir/mix. Bring to a boil. Cover. Reduce and simmer 45 minutes or until fork tender and the sauce has reduced to your liking..
Turn off the stove. Pour in the lime juice. Stir.
Serve with roti or rice. Enjoy.