If ever there is a dish I associate with Indian cuisine, it's probably chicken curry. It's saucy, a little bit spicy, a little bit sweet, and definitely delicious. It's served best with naan (a baked, leavened flatbread) or good, white rice. Here's our recipe!
Ingredients
- 2 lbs chicken breasts cut in half
- 2 teaspoons salt
- 1/2 cup cooking oil
- 1 1/2 cups chopped onion
- 1 tablespoon minced galic
- 1 1/2 teaspoons minced fresh ginger root
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon cayenne pepper
- 1 tablespoon water
- 15 oz. crushed tomatoes (canned)
- 1 cup plain yogurt
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon salt
- 1/2 cup water
- 1 teaspoon garam masala
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon fresh lemon juice
Sprinkle the chicken breasts with 2 teaspoons of salt. Heat the oil in a large skillet over high heat, then partially cook the chicken in batches over the oil until completely browned. Transfer the chicken to a plate and set aside.
Reduce the heat on the skilled to medium-high, then add the onion, garlic, and ginger. Stir until the onion turns translucent (about 8 minutes). Add the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water to the skillet and stir to combine for about 1 minute. Next, add in the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt. Add the chicken breast and any leftover juices to the skillet. Add 1/2 cup of water, then bring to a boil. Make sure to turn the chicken so it is all coated by the sauce. Springle the garam masala and second tablespoon of cilantro over the chicken.
Cover the skillet and simmer until the chicken breasts are cooked all the way through (about 20 minutes). Sprinkle it with lemon juice, then serve.
Enjoy!
Comments