Creamy Creole-Indian Chicken Curry

Creamy Creole-Indian Chicken Curry

Main Courses ยท Provided by Clark J Madsen

Ingredients

  • 1 TSP Cumin
  • 1/2 TSP Ground Cloves
  • 2TP Tony Chachere's Creole Seasoning 
  • 1/2 TSP Red Chile Pepper 
  • 1 Cup Milk 
  • 1 Cup Cream 
  • 6 Cut Chicken Tenders 
  • 1/2 TSP Minced Garlic 
  • 1/4 Cup Finally Chopped Cilantro 
  • 1 Can Tomato Paste 
  • 1/2 Cup Chopped Potatoes 
  • 1/2 Cup Green Peas 
  • 1/2 Cup Chickpea Flour 
  • 1 TSP Coriander Seeds
  • 1 TSP Fenugreek 
  • 1/4 Cup Lime Juice  

Instructions

  1. The chicken tenders are browned first, giving them a flavorful sear and leaving some tasty bits in the pot.
  2. Then, all the ingredients (spices like cumin, cloves, Creole seasoning, red chile pepper, coriander, and fenugreek; liquids like milk, cream, and lime juice; tomato paste, chickpea flour, garlic, potatoes, peas, and cilantro) are added to the same pot.
  3. Cooking everything together over medium heat for 30 minutes allows the flavors to meld, the chicken to fully cook through, the potatoes to soften, and the sauce to thicken (thanks to the chickpea flour and tomato paste) into a creamy, hearty consistency.