I am not going to lie, my chicken curry dish has a boatload of sour cream in it! Which is exactly how my mom made it for us growing up. But if you wanted to make it less fattening, you could swap out the sour cream for greek yogurt, or for a non-dairy alternative, use light coconut milk. Growing up mom just used powdered ginger, which is fine, but I always love to get fresh ginger. It really ups the flavor. And as always you can adjust the spice level with the type of curry you use, we like it hot! Don’t forget to make some rice to go with it… And enjoy one of my childhood favorites!
Creamy Chicken Curry
Equipment
- Cookware
Ingredients
- 1 Onion chopped
- 1 Bell Pepper chopped
- 1 tbsp Fresh Ginger chopped
- 5 Garlic Cloves
- 4 tbsp Butter
- 1 1/2 packages Chicken Tenders bite size pieces
- 1 1/2 tsp Cumin
- 1/2 tsp Tumeric
- 1.2 tsp Cayenne Pepper
- 1 tsp Salt
- 1 1/2 tsp Curry Powder to taste
- 1 1/2 containers Sour Cream to taste
Instructions
- Saute onion, bell pepper, ginger and garlic in butter. Cook for a few minutes until the onions and bell peppers are softened.
- Add in chicken and spices and cook for at least 3 minutes.
- Add in sour cream and simmer for at least 15 minutes until the chicken is fully cooked.
- Serve over rice and enjoy!
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