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Chicken Curry with Dizzy Pig Bombay Curry-ish Seasoning

By Chris Capell

This delicious and easy recipe for chicken curry really brings out the flavor of Dizzy Pig’s Bombay Curry and is a great dish for introducing the exotic flavors of curry to your family!

It’s such a hit with us here that we made a video, so enjoy!

Ingredients

Print Recipe

Oil for cooking
2 lbs dark meat chicken cut into bite sized pieces
2 large or 3 small onions roughly chopped
6 cloves fresh garlic, finely chopped or pressed
4 large or 6 small potatoes cubed
1/4 cup all-purpose flour
2 Tbsp tomato paste
1.5 quarts chicken broth
2.5 Tbsp Dizzy Pig® Bombay Curry-ish™ seasoning, divided
1 cup plain yogurt
A couple pinches of salt

Directions

Season chicken with half the Bombay Curry-ish seasoning, and toss to coat
Heat a cast iron (or heavy bottomed) dutch oven or large pan
Add enough oil to coat the bottom of pan and bring to High heat
When oil just starts to smoke, brown chicken in small batches to ensure good browning – the more browning, the more flavor
Remove browned chicken from pan, and reduce heat to medium
Add onion and salt, and stir while scraping off the brown bits that were left from the chicken
Cook until soft, then add garlic and potatoes and toss to mix
Cook a few minutes, then spread flour over mixture and stir to coat
Cook flour mixture for a minute before next step
Increase heat to High and add chicken broth, tomato paste
Bring to simmer and reduce heat to maintain low simmer
Cook until potatoes are tender (30-45 minutes) and mixture has thickened
Add cooked chicken, the rest of the Bombay Curry-ish, and the yogurt
Stir, bring back to simmer and you are ready to serve
Great with naan, crusty bread, or rice. Enjoy!