We love Indian food, especially chicken vindaloo and korma (recipe coming soon!). There’s no doubt about that. It’s pretty expensive to get from a restaurant, though, especially for a family of eight!
As a result, I’ve learned to recreate many of our favorite dishes at home. If you can find the supplies at local stores, you can easily do it too for a fraction of the cost!
First, you will need the following:
- 4 trimmed chicken breasts cut in cubes or strips
- 2 Tbsp of ginger and garlic minced or buy a jar of the paste (see in image below)
- 1 jar of Patak’s hot curry paste (mild or medium could work too)
- 1 can of Coconut milk
- Green pepper, julienned
- Onion, julienned
- Vegetable oil or Ghee
Optional: Jasmine rice and naan bread.
In a pan, heat the oil on medium-high heat. Add two heaping tablespoons of ginger garlic paste or minced ginger and garlic. When it becomes fragrant (about 30 seconds later), add the chicken breast and a spoonful of the Patak’s paste.
Add the onions and green peppers. Stir fry until veggies are softened and chicken is slightly browned but not fully cooked through.
Slowly add the rest of the jar of Patak’s. Allow the paste to “melt” fully and then slowly stir in the coconut milk.
Allow it to come to a boil and then reduce heat to simmer with the pot covered. After 10 minutes, remove the cover and allow to simmer for an additional five to 10 minutes or until desired consistency has been achieved.
Serve on top of jasmine rice along with some naan bread (we love to brush it with butter and curry powder for this dish). Enjoy!