Cannabis Chicken Curry

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Time Required: 1 hour

Yields 6 Servings

What You Need:

  • large skillet with lid
  • medium sized pot with lid
  • large pot or rice cooker
  • 2 pounds boneless, skinless chicken breast, halved
  • ½ cup Cannaoil
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 2-4 cloves garlic, minced
  • 2½ tablespoons curry powder
  • 1 cup water
  • 28 ounces crushed tomatoes, canned
  • 1½ cups nonfat plain Greek yogurt
  • 3 tablespoons fresh cilantro, chopped
  • 1 teaspoon garam masala (optional)
  • 2 teaspoons salt
  • black pepper, to taste
  • 1 tablespoon fresh lime juice
  • 1 potato, chopped
  • cooked basmati rice for serving


  1. Cook rice according to directions.
  2. Season chicken breast halves with salt and pepper.
  3. Heat Cannaoil in skillet over high heat. Cook chicken breast halves in  the Cannaoil until all chicken is browned on both sides. Transfer browned chicken to a plate and set aside.
  4. Reduce heat to medium-high and add the chopped onions and minced garlic. Cook until onion turns translucent stirring frequently approximately 8 minutes.
  5. Add curry seasoning and 1 tablespoon of water to pan and stir until mixed for about 1 minute. Add 2 cups of crushed tomatoes, 1 cup yogurt, and 1 tablespoon cilantro. Stir until entire mixture in blended.
  6. Return chicken to the skillet including any juices on the plate. Pour ½ cup of water (and any remaining Cannaoil you wish to use with the chicken) into the mixture and bring to a boil making sure to turn the chicken so it is coated in the sauce. Sprinkle the garam masala and remaining cilantro over the chicken.
  7. Cover the skillet with the lid and let chicken simmer until no longer pink.
  8. Add a couple tablespoons of oil to the pot while the chicken cooks and heat over medium-high heat. Add 1 cup tomatoes, ½ cup yogurt, ½ cup water and 1 tablespoon chopped cilantro. Mix well.
  9. Add chopped potatoes and stir until coated in sauce.
  10. Add more crushed tomatoes and water if necessary. Put lid on pot and let simmer for about 15 minutes or until potatoes are cooked.
  11. Serve chicken and sauce over rice with a sprinkle of lime juice.

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