Chicken Curry with Red Cayenne Chili Olive Oil and Alphonso Mango Balsamic
This simple chicken curry gets an extra layer of flavour from our spicy Red Cayenne Chili Olive Oil and Alphonso Mango Balsamic. You can swap in prawns, tofu, paneer, or even chickpeas instead of chicken depending on what you have on hand.
Chicken Curry with Red Cayenne Chili Olive Oil and Alphonso Mango Balsamic
Rated 5.0 stars by 3 users
Category
Main
Cuisine
Indian
Servings
2
Prep Time
10 minutes
Cook Time
40 minutes
Ingredients
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3 Tbsp. Red Cayenne Chili Olive Oil
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1 Small onion, diced
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2 Cloves garlic, minced
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3 Tbsp. Garam Masala
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1 Tsp. Ground cinnamon
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1 Tsp. Paprika
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½ Tsp. Grated fresh ginger
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2 Chicken breasts, diced
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1 Tsp. Tomato paste
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1 Cup plain yogurt
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¾ Cup coconut milk
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1 Tbsp. Alphonso Mango Balsamic
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Salt to taste
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Cilantro, to garnish
Directions
Heat the Red Cayenne Chili Olive Oil in a skillet over medium heat. Brown the chicken, then remove and set aside.
In the pan, sauté onion until lightly browned.Stir in garlic, cinnamon, paprika, ginger, and salt. Continue stirring for 2 minutes or until fragrant.
Deglaze the pan with the Alphonso Mango Balsamic. Add the browned chicken, tomato paste, yogurt, and coconut milk.
Simmer for 20 to 25 minutes. Add Garam Masala to the pan and allow to cook for 1 more minute. Garnish with cilantro and serve with rice and naan.
Really nice curry recipe, almost as easy as getting take out haha. The cayenne oil definitely packs some heat.
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