An excellent curry recipe is full of chicken and good spices with typical Indian flavors.
Ingredients
Servings: 6
2 lb boneless skinless chicken breasts
2 c. salt
1/2 cup vegetable oil
1 ½ cup chopped onion
1 C. minced garlic
1 ½ tsp. fresh ginger, grated
1 C. curry powder
1 C. ground cumin
1 C. 1 tsp turmeric
1 C. ground coriander
1 C. 1 tsp cayenne pepper
1 C. water
1 can (398 mL) crushed tomatoes
1 cup plain yogurt
1 C. fresh coriander
1 C. salt
1/2 cup of water
1 C. garam masala *
1 C. chopped fresh cilantro
1 C. lemon juice
Preparation steps
Preparation: 20min ›Cooking: 40min› Ready in: 1h
Sprinkle the chicken breasts with the 2 tbsp. salt.
Heat the oil in a large skillet over medium heat. Brown the chicken in several batches. Transfer the meat to a plate and set aside.
Reduce heat to medium-high and sauté onion, garlic, and ginger for about 8 minutes, stirring often. Add the curry powder, cumin, turmeric, coriander, cayenne pepper, and 1 tsp. water. Heat 1 minute while stirring. Stir in tomatoes, yogurt, 1 tsp. chopped cilantro and 1 tsp. salt. Return the cooked chicken to the pan. Pour 1/2 cup of water into the mixture. Bring to a boil, turning the chicken in the sauce. Sprinkle with garam masala and 1 tsp. chopped cilantro.
Cover the pan and simmer for about 20 minutes, or until the chicken is no longer pink in the center. Sprinkle with lemon juice and serve.
Ingredients
Servings: 6
2 lb boneless skinless chicken breasts
2 c. salt
1/2 cup vegetable oil
1 ½ cup chopped onion
1 C. minced garlic
1 ½ tsp. fresh ginger, grated
1 C. curry powder
1 C. ground cumin
1 C. 1 tsp turmeric
1 C. ground coriander
1 C. 1 tsp cayenne pepper
1 C. water
1 can (398 mL) crushed tomatoes
1 cup plain yogurt
1 C. fresh coriander
1 C. salt
1/2 cup of water
1 C. garam masala *
1 C. chopped fresh cilantro
1 C. lemon juice
Preparation steps
Preparation: 20min ›Cooking: 40min› Ready in: 1h
Sprinkle the chicken breasts with the 2 tbsp. salt.
Heat the oil in a large skillet over medium heat. Brown the chicken in several batches. Transfer the meat to a plate and set aside.
Reduce heat to medium-high and sauté onion, garlic, and ginger for about 8 minutes, stirring often. Add the curry powder, cumin, turmeric, coriander, cayenne pepper, and 1 tsp. water. Heat 1 minute while stirring. Stir in tomatoes, yogurt, 1 tsp. chopped cilantro and 1 tsp. salt. Return the cooked chicken to the pan. Pour 1/2 cup of water into the mixture. Bring to a boil, turning the chicken in the sauce. Sprinkle with garam masala and 1 tsp. chopped cilantro.
Cover the pan and simmer for about 20 minutes, or until the chicken is no longer pink in the center. Sprinkle with lemon juice and serve.
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