This is a really good recipe for spicy Indian chicken curry. It's pretty easy to make and tastes really good!
Ingredients
- skinless, boneless chicken breast halves: 2 pound
- salt: 2 tsp
- cooking oil: 0.5 cup
- onion: 1.5 cups (chopped)
- garlic: 1 Tbsp (minced)
- ginger root: 1.5 tsp (fresh; minced)
- curry powder: 1 Tbsp
- ground cumin: 1 tsp
- ground turmeric: 1 tsp
- ground coriander: 1 tsp
- cayenne pepper: 1 tsp
- water: 1 Tbsp
- tomatoes: 1 can (15 ounce can, crushed)
- plain yogurt: 1 cup
- cilantro: 1 Tbsp (fresh; chopped)
- salt: 1 tsp
- water: 0.5 cup
- Garam Masala: 1 tsp
- cilantro: 1 Tbsp (fresh; chopped)
- lemon juice: 1 Tbsp (fresh)
Metric Conversion
Stages of cooking
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Sprinkle the chicken breasts with 2 teaspoons salt.
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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.
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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.
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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.
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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.
