Easy Weeknight Chicken Curry with Cucumber Yoghurt and Roti

So Pinterest now thinks I really like curry. I do, but it typically involves things that aren't easy to find (like fenugreek leaves).  So this recipe came up, and I showed it to D.  He said ok.  It was very flavorful.  And Kroger had all the ingredients.

We had with naan and rice because roti is like fenugreek leaves.  I'm not traveling 15 miles to find some.

Easy Weeknight Chicken Curry with Cucumber Yoghurt and Roti

Photo by ALB

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins

A deeply aromatic and flavourful chicken curry served with roti and cucumber raita is perfectly suited for fuss-free weeknight cooking.

Course: Chicken, Curry
Servings: 4 -6
Author: Alida Ryder

Ingredients
12 pieces chicken of your choice bone in, skin on (used 5 chicken thighs)
1 large onions finely chopped
4 cloves garlic finely chopped
5 cm piece fresh ginger grated
2 tablespoons Garam Masala
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1 teaspoon chili flakes
2 cans chopped tomatoes / 3 cups chopped fresh tomatoes (used 2 cans, diced)
2 teaspoons sugar optional (didn't use)
500 ml chicken stock (use a ~2C can of broth)
150 ml cream (use ~2/3 C of half and half)
salt and pepper to taste
fresh cilantro chopped, to serve
warmed roti to serve (used naan, but not included in the Smart Points)

for the cucumber yoghurt
1 cup grated cucumber
1 cup Greek yoghurt
1 TBSP lemon juice
salt and pepper, to taste

Instructions
Heat a large, deep pan over high heat and add a splash of oil to the pan.

Brown the chicken all over then remove and set aside.

Add the onions to the pot and allow to soften for 5 minutes then add the ginger, garlic and spices.

Add another splash of oil if the mixture is too dry and fry for 30 seconds.

Add the chicken back to the pan then pour in the tomatoes, chicken stock and sugar.

Turn the heat down and allow to simmer for 15 minutes or until the chicken is cooked through.

After 15 minutes, add the cream and season to taste then allow to simmer for another 5 minutes.

Sprinkle over the chopped coriander and serve with the roti and cucumber yoghurt.

7 Smart Points (my additions/subtractions at 5 servings)