Indian Chicken Curry

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 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
  1. Instructions
  2. Sprinkle chicken pieces with two teaspoons salt.
  3. Pour oil in a large skillet, and warm over medium heat.
  4. Cook chicken in skillet for two to three minutes per side, or until evenly browned.
  5. Remove chicken from skillet and set aside.
  6. Add onion, garlic, and ginger to skillet, and cook for eight minutes or until onions are translucent.
  7. Add curry powder, cumin, tumeric, coriander, cayenne, and one tablespoon water to the skillet, and cook for one minute, stirring constantly.
  8. Add tomatoes, yogurt, one tablespoon cilantro, and one teaspoon salt to skillet, and stir until well combined.
  9. Return chicken to the skillet, along with a half-cup of water.
  10. Braise the chicken breasts with the sauce until they are well coated.
  11. Sprinkle the garam masala and remaining one tablespoon cilantro over the chicken breasts.
  12. Cover the skillet and allow the curry mixture to simmer for about 20 minutes
  13. until the chicken breasts are no longer pink in the center.
  14. Serve chicken curry over white or brown rice as desired.