Dr Oz: Indian-Style Chicken Curry Recipe

Dr Oz: Indian-Style Chicken Curry

America’s Test Kitchen’s Julia Colin Davison joined Dr Oz to share one of her go-to one-pot dinner recipes. She was thrilled to help viewers learn how to make a meal that is both healthy and filling, without feeling guilty afterward. Her Indian-Style Chicken Curry recipe is just as good as what you would pay for at a restaurant, except half the price and with even more flavor. Homemade truly is better!

To get the recipe, click next page.

Dr Oz: Indian-Style Chicken Curry Recipe Ingredients

• salt and pepper
• 2 onions – chopped fine
• 6 garlic cloves – minced
• 1 tbsp grated fresh ginger
• 1 tsp garam masala
• 2 plum tomatoes – cored, seeded, minced
• 1 tbsp tomato paste
• 1 C water
• 1/2 C frozen peas
• 2 tbsp unsalted butter
• 4 lbs trimmed, bone-in chicken pieces – breasts cut in half, drumsticks, and/or thighs
• 2 tbsp vegetable oil
• 2 tbsp curry powder
• 1 jalapeno chile – stemmed, seeded, minced
• 1 tbsp tomato paste
• 1 C water
• 2 plum tomatoes – cored, seeded, chopped fine
• 1/2 C canned coconut milk
• 1/4 C minced fresh cilantro

Dr Oz: Indian-Style Chicken Curry Recipe Directions

1. Pat the chicken dry with paper towels and season with salt and pepper
2. Heat one tbsp of oil in Dutch oven over medium-high heat until just smoking
3. Add half the chicken and brown on both sides for 7-10 minutes
4. Transfer to a large bowl and repeat with the last tbsp of oil and the rest of the chicken
5. Add the onions and 1/2 tsp salt to the fat left in the pot and cook for about 5 minutes, until the onions are soft
6. Stir in curry powder, jalapeno, garlic, ginger, tomato paste, garam masala, and cook until fragrant, about 30 seconds
7. Gradually stir in the water and scrape up any browned bits
8. Nestle browned thighs and drumsticks and any accumulated juices into the pot and bring to a simmer
9. Cover and reduce the heat to medium-low and simmer for 30 minutes
10. Add the breast pieces and any accumulated juices to pot and keep simmering, covered for 20 minutes, until the breasts register 160 degrees and the drumsticks and thigh register to 175 degrees, flipping the chicken halfway through cooking
11. Stir the tomatoes, coconut milk, pears, and butter into the pot and simmer carefully until the peas are heated through, 1-2 minutes
12. Stir in the cilantro and season with salt and pepper to taste, then serve with rice