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Sunrise Chicken Curry Recipe

Name: Taps Public Houses Sunrise Chicken Curry Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 lb boneless skinless chicken thighs, cut into 1" pieces; 0.5 cups plain yogurt (whole-milk or Greek); 1.5 tbs fresh lemon juice; 2 tsp garlic, minced; 1 tsp fresh ginger, grated; 1 tsp kosher salt; 0.5 tsp turmeric; 2 tbs neutral oil (vegetable or canola); 1 tbs unsalted butter; 1 cup yellow onion, finely chopped (about 1 medium); 2 tsp garlic, minced; 1 tbs fresh ginger, grated; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp paprika (sweet); 0.5 tsp ground cumin (additional for toasting); 0.25 tsp red chili powder or cayenne (adjust to taste); 14 oz canned crushed tomatoes; 0.75 cups coconut milk (full fat); 1 tsp brown sugar or palm sugar; 1 tsp kosher salt (to taste); 0.25 tsp black pepper; 1 tbs fresh lemon juice; 2 tbs fresh cilantro, chopped; 2 tbs optional: thinly sliced green onions; 4 servings basmati rice or naan

Inspired by Taps Public House

Time55m

Serves4

Make Sunrise Chicken Curry Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinade

1 lb boneless skinless chicken thighs, cut into 1" pieces

1/2 cups plain yogurt (whole-milk or Greek)

1 1/2 tbs fresh lemon juice

2 tsp Garlic, minced

1 tsp Fresh ginger, grated

1 tsp kosher salt

1/2 tsp turmeric

Curry Base

2 tbs neutral oil (vegetable or canola)

1 tbs Unsalted butter

1 cup yellow onion, finely chopped (about 1 medium)

2 tsp Garlic, minced

1 tbs Fresh ginger, grated

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp paprika (sweet)

1/2 tsp ground cumin (additional for toasting)

1/4 tsp red chili powder or cayenne (adjust to taste)

14 oz canned crushed tomatoes

3/4 cups coconut milk (full fat)

1 tsp brown sugar or palm sugar

1 tsp kosher salt (to taste)

1/4 tsp black pepper

Brighteners & Finish

1 tbs fresh lemon juice

2 tbs Fresh cilantro, chopped

2 tbs optional: thinly sliced green onions

To Serve

4 servings basmati rice or naan

Method

Marinade

In a bowl combine yogurt, lemon juice, minced garlic, grated ginger, salt and turmeric. Add the chicken pieces and stir to coat thoroughly. Cover and refrigerate for at least 30 minutes, up to 4 hours. Remove from fridge 15 minutes before cooking to temper.

Curry Base

Warm the pan

Heat a large skillet or wide saucepan over medium heat. Add the oil and butter and let butter melt until foaming.

Add the chopped onion and a pinch of salt. Sauté, stirring occasionally, until the onion is softened and begins to turn golden, about 6–8 minutes.

Stir in the minced garlic and grated ginger and cook for 30–45 seconds until fragrant.

Add the ground cumin, ground coriander, paprika, additional cumin for toasting, and red chili powder. Toast the spices in the fat for about 30–60 seconds, stirring constantly so they don't burn. This blooms the flavors.

Pour in the crushed tomatoes, stirring to combine. Bring to a gentle simmer and let cook, uncovered, for 6–8 minutes to concentrate and remove the raw tomato taste. Stir occasionally.

Stir in the coconut milk and brown sugar. Taste and adjust salt and heat. Let the sauce simmer on low for 3–4 minutes until slightly thickened and glossy.

Cook the Chicken

In a separate heavy skillet (or wipe and return the same pan to medium-high heat), add 1 tsp oil and heat until shimmering. Working in a single layer, add half the marinated chicken and sear without moving for 2 minutes to get a light golden crust, then turn and cook another 1–2 minutes until lightly browned but not cooked through. Remove to a plate and repeat with remaining chicken.

Transfer the seared chicken pieces into the simmering curry sauce. Stir to submerge pieces. Simmer gently, uncovered, for 8–10 minutes or until the chicken is cooked through (internal temperature 165°F / 74°C) and the sauce has thickened to desired consistency. Stir occasionally to prevent sticking.

Finish & Serve

Turn off the heat and stir in the lemon juice and chopped cilantro. Adjust seasoning with salt, pepper, or a pinch more sugar if the tomatoes taste too acidic.

Let the curry rest for 5 minutes to meld flavors. Garnish with sliced green onions if using.

Serve hot over steamed basmati rice or alongside warm naan. Leftovers keep refrigerated for up to 3 days; reheat gently.