Description
This is a really good recipe for spicy Indian chicken curry. It’s pretty easy to make and tastes really good!
Ingredients
- 2 pounds skinless, boneless chicken breast halves
- 2 teaspoons salt
- ½ cup cooking oil
- 1 ½ cups chopped onion
- 1 tablespoon minced garlic
- 1 ½ teaspoons minced fresh ginger root
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon cayenne pepper
- 1 tablespoon water
- 1 (15 ounce) can crushed tomatoes
- 1 cup plain yogurt
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon salt
- ½ cup water
- 1 teaspoon garam masala
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon fresh lemon juice
Instructions
- Sprinkle the chicken breasts with 2 teaspoons salt.
- Heat oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned on all sides. Transfer browned chicken breasts to a plate and set aside.
- Reduce the heat to medium and add onion
- garlic
- and ginger to the oil remaining in the skillet. Cook and stir until onion turns soft and translucent
- 5 to 8 minutes. Stir curry powder
- cumin
- turmeric
- coriander
- cayenne
- and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Add tomatoes
- yogurt
- 1 tablespoon chopped cilantro
- and 1 teaspoon salt to the mixture; stir to combine.
- Return chicken breast to the skillet along with any juices on the plate. Pour in 1/2 cup water and bring to a boil
- turning the chicken to coat with the sauce. Sprinkle garam masala and 1 tablespoon cilantro over the chicken.
- Cover the skillet and simmer until chicken breasts are no longer pink in the center and the juices run clear
- about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drizzle with lemon juice to serve.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 6