Indian Chicken Curry
- Cook Time: 1 hour
- Persons: 4
- Difficulty: Easy
- 2 pounds boneless, skinless chicken breast, cut into bite-sized pieces
- 2 teaspoons salt
- 1/2 cup canola oil
- 1 large white onion, chopped
- 3 cloves garlic, minced
- 1-inch piece fresh garlic, peeled and minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground tumeric
- 1 teaspoon ground coriander
- 1 teaspoon cayenne pepper
- 1 tablespoon water
- 15-ounce can crushed tomatoes
- 1 cup plain, unsweetened yogurt
- 2 tablespoons fresh cilantro, chopped, divided
- 1 teaspoon salt
- 1/2 cup water
- 1 teaspoon garam masala
- Sprinkle chicken pieces with two teaspoons salt.
- Pour oil in a large skillet, and warm over medium heat.
- Cook chicken in skillet for two to three minutes per side, or until evenly browned.
- Remove chicken from skillet and set aside.
- Add onion, garlic, and ginger to skillet, and cook for eight minutes or until onions are translucent.
- Add curry powder, cumin, tumeric, coriander, cayenne, and one tablespoon water to the skillet, and cook for one minute, stirring constantly.
- Add tomatoes, yogurt, one tablespoon cilantro, and one teaspoon salt to skillet, and stir until well combined.
- Return chicken to the skillet, along with a half-cup of water.
- Braise the chicken breasts with the sauce until they are well coated.
- Sprinkle the garam masala and remaining one tablespoon cilantro over the chicken breasts.
- Cover the skillet and allow the curry mixture to simmer for about 20 minutes
- until the chicken breasts are no longer pink in the center.
- Serve chicken curry over white or brown rice as desired.
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