Chicken Curry

Updated at: Sat, 02 Mar 2024 22:21:19 GMT

Step 1

Cut all the fat off of 2 pounds of skinless boneless chicken breasts, wash, and dice into half bite size bits then toss in 2 teaspoons of salt and spread evenly.

Step 2

Put in a bowl 1 diced Onion, 3 minced garlic cloves, and 1 1/2 teaspoons of minced fresh ginger root. In another bowl add 1 tablespoon of curry powder, 1 teaspoon of ground cumin, 1 teaspoon of ground turmeric, 1 teaspoon of ground coriander, 1/2 teaspoon of ground cayenne pepper.

Step 3

In another bowl add 1 15 Oz can of crushed tomatoes, 1 cup of plain yogurt, 1 tablespoon of chopped fresh cilantro, and 1 teaspoon of salt.

Step 4

Finally in a smaller bowl add 1 teaspoon of garam masala, and 1 tablespoon of chopped fresh cilantro.

Step 5

Heat oil in a large skillet over high heat (let heat for at least 5 minutes); partially cook the chicken in the hot oil in 4 batches until completely browned on all sides, transfer browned chicken breasts to a plate and set aside.

Step 6

Reduce the heat to medium and the bowl with onions to the skillet. Cook and stir until onion turns soft and translucent, 5 to 8 minutes.

Step 7

Add the bowl with curry powder in, along with 1 tablespoon of water; allow to heat together for about 1 minute while stirring.

Step 8

Add the bowl with tomatoes in; stir to combine.

Step 9

Return chicken breast to the skillet along with any juices on the plate.

Step 10

Pour in 1/2 cup water and bring to a boil, turning the chicken to coat with the sauce, add the last bowl into the skillet; stir to combine.

Step 11

Simmer and consistently stir until it becomes thicker. Drizzle with lemon juice to serve.

1 liked

0 disliked

Delicious

Go-to