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Chicken Curry with Buttermilk in a bowl over rice.

Chicken Curry with Buttermilk

French Kiss Cook
Balance the heat with the tangy, creamy goodness of buttermilk for a smooth, satisfying finish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner, Main Course
Cuisine American, Indian
Servings 4
Calories 324 kcal

Ingredients
  

  • 1 large Bell Pepper cored and diced
  • 3 medium Shallots peeled and sliced
  • 4 cloves Garlic minced
  • 2 teaspoon Ginger grated
  • 2 tablespoon Curry Powder
  • 1 cup Cherry Tomatoes halved
  • ¼ cup Fresh Cilantro chopped
  • 1 can Tomato Paste 156 ml
  • 3 large Chicken Breasts
  • 2 cups Buttermilk
  • 1 cup Water

Instructions
 

  • Chop up the bell pepper, slice the shallots, mince the garlic, and set aside. Halve the cherry tomatoes, chop the cilantro, and keep in a separate bowl.
    1 large Bell Pepper, 3 medium Shallots, 4 cloves Garlic, 1 cup Cherry Tomatoes, ¼ cup Fresh Cilantro
  • Cube the chicken breasts in ½" - ¾" pieces, making sure they are close to the same size for even cooking. Toss in a bowl with half of the curry powder. Pour the butter milk over the chicken cubes, gently stir and set aside.
    2 tablespoon Curry Powder , 3 large Chicken Breasts, 2 cups Buttermilk
  • Heat a large non-stick skillet on medium-high heat. Add the prepared shallots and bell pepper to the pan with coconut oil. Cook until shallot pieces are translucent and add the minced garlic and grated ginger.
    2 teaspoon Ginger
  • Add the contents of a can of tomato paste and the other half of the curry powder to the skillet. Stir into the veggies and cook for 2 minutes.
    1 can Tomato Paste
  • Gently pour the buttermilk chicken mixture into the skillet with the water. Stir so that everything is well combined and bring to a simmer. Turn the heat down and simmer uncovered for 15-20 minutes or until the chicken is fully cooked.
    1 cup Water
  • Add the halved cherry tomatoes and chopped cilantro to the skillet of curry chicken. Stir to combine.
  • Serve over a bed of your favorite rice or with roti (flatbreads). Optionally, you can garnish with more diced tomatoes and fresh herbs. Enjoy!

Nutrition

Calories: 324kcalCarbohydrates: 18gProtein: 43gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 122mgSodium: 668mgPotassium: 1369mgFiber: 3gSugar: 12gVitamin A: 1176IUVitamin C: 21mgCalcium: 188mgIron: 3mg
Keyword buttermilk, chicken breast, curry
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