| Prep: 20 mins | Cook: 40 mins – 45 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 565 | 33g | 20g | 35g |
| sugars | fibre | protein | salt |
| 10g | 4g | 40g | 1.3g |
I’ve always had a deeply-rooted passion for cooking, crafting flavors that not only satisfy the appetite but also warm the soul. I’m a proud Midwesterner, and my heart has found its home in comfort foods that showcase the familiar wholesomeness of my background’s culinary traditions. One of my treasured recipes that personifies this love is the White Cinnamon-infused Butter Chicken Curry. I hold this close to my heart for its almost divine ability to strike a harmonious balance between the familiar comfort of home and an exotic escapade across your taste buds.
The Joys of Experimentation
It all began with the simple idea of infusing the hearty flavors of Midwest American cooking with the aromatic complexity of Indian cuisine. I’d always admired how Indian dishes like the Traditional Butter Chicken effortlessly walk the razor’s edge between decadent richness and a riot of tangy, spicy, and sweet flavors. My vision was to recreate this balance, with a playful Midwestern twist – the addition of mixed fruits and a generous infusion of white cinnamon.
A Feast of Flavors
The outcome was a revelation – the lush creamy curry, delicately spiced and sweetened by the cinnamon, envelops the succulent pieces of chicken with a silhouette of comfort and warmth. But the crowning jewel is the unexpected burst of succulent fruits, their natural sweetness lending an added dimension to this mouthwatering dish – proving that even the most traditional fare can welcome an innovative approach.
Another trait that endears the White Cinnamon-infused Butter Chicken Curry to me is its versatility. It’s a standout main course that pairs beautifully with simply cooked white rice, a staple at any Midwestern dinner table. But it’s also versatile enough to accompany a range of ethnic breads – from the classic naan, the Indian bread, to coconut-flavored roti, making it a fantastic option for those who like a bit of culinary exploration.
Redefining Comfort Food
The recipe may be a far cry from the corn casseroles and beef stews I grew up cooking. But the feelings it evokes, the satisfaction that settles on your palate with every spoonful, affirm that this recipe, in its own unique way, stays true to the heartland comfort I promise with my cooking.
Beyond the emotional bond I associate with this dish, there’s also the joy of knowing that it provides substantial health benefits. The combination of ginger, turmeric, and garlic is a powerhouse of antioxidants, alongside the antibacterial benefits of white cinnamon. With its combination of chicken breasts, which are lean protein, and the fiber-rich fruits, this recipe not only tastes good, it is incredibly good for you. The ultimate win-win situation!
Indeed, the White Cinnamon-infused Butter Chicken Curry is more than just a dish – it’s a symphony of flavors that come together in a spectacular medley. It’s the labor of love that I’m delighted to share with you – a homage to my roots and a tribute to my cultural curiosity. It inevitably takes me back to the soothing hymns of my church, matching the serenity I feel every time I indulge in this unique culinary masterpiece. And trust me when I say this – just one taste, and you’ll understand exactly why I love this recipe.
What You’ll Need
- 3 lbs boneless chicken breasts
- 4 tablespoons unsalted butter
- 2 finely chopped onions
- 6 cloves crushed garlic
- 2 tablespoons grated ginger
- 2 cans (13.5 ounce each) of coconut milk
- 1 cup Greek yogurt
- 2 tablespoons white wine vinegar
- 3 tablespoons curry powder
- 2 teaspoons ground turmeric
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 cinnamon sticks
- 1 tablespoon white sugar
- Salt and black pepper according to taste
- 2 cups diced mixed fruits (like apple, pineapple, grapes)
- Fresh coriander leaves for garnish
- Juice of 1 lemon
- Cooked white rice for serving
Method
Step One
First, cut the chicken breasts into bite-size pieces and set aside. In a large skillet, over medium heat, melt the butter. Once the butter is melted, add the finely chopped onion and sauté until it becomes translucent and soft.
Step Two
Add the crushed garlic and grated ginger to the pan. Continue to cook for a few more minutes until the garlic and ginger aromas start to release. Be careful not to burn the garlic.
Step Three
Next, add the curry powder, ground turmeric, ground cumin, and ground coriander into the pan. Stir well for the spices to incorporate with the onions, garlic, and ginger. Let this cook for about a minute.
Step Four
Now add the chicken pieces to the pan. Stir well to ensure each piece of chicken is coated with the aromatic spice mixture. Allow the chicken to cook until it turns white, while stirring occasionally.
Step Five
Pour the coconut milk into the skillet. Stir well, and then add the Greek yogurt and white wine vinegar. Incorporate them into the remaining ingredients. Add the cinnamon sticks, white sugar, and season with salt and black pepper to your liking.
Step Six
Reduce the heat to low, cover the pan, and let the curry simmer for around 30-40 minutes. This allows the chicken to become tender and the flavours to fully develop.
Step Seven
After the curry has simmered, add the diced mixed fruits into the pan and stir well. Let this cook for another five minutes.
Step Eight
Lastly, turn off the heat and add the freshly squeezed lemon juice, stirring it into the curry. Taste and adjust the seasoning if needed.
Step Nine
Serve the curry over cooked white rice, garnish with fresh coriander leaves, and enjoy your White Cinnamon-infused Butter Chicken Curry!
