2 pounds skinless, boneless chicken breast halves
2 teaspoons salt, divided
3 tablespoons olive oil
1 cup chopped onion
1 tablespoon minced garlic
1 1/2 teaspoons minced fresh ginger root
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
3/4 cup water, divided
1 (15 ounce) can crushed tomatoes
1 cup plain yogurt
1 teaspoon garam masala
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lemon juice
Cooked rice
Directions
Heat olive oil in a large saute pan over medium-high heat. Cut chicken into bite size pieces and sprinkle with 1 teaspoon salt. Add to pan and cook and stir for a few minutes. When chicken is not longer pink on the outside, add the onion, garlic and ginger to the pan. Cook and stir until the onion turns translucent, about 8 minutes. Stir in the curry powder, cumin, turmeric, coriander, cayenne, and 1/4 cup of water. Cook and stir for about 1 minute. Add the tomatoes, yogurt, additional 1/2 cup water, garam marsala and the additional teaspoon of salt. Mix well and bring to a boil. Reduce heat; cover and simmer for an additional 10-15 minutes. Just before serving, stir in lemon juice and chopped fresh cilantro. Serve over rice.
Let's Dish
I love curry, but no one else in the family cares for it much, so I only fix it once or twice a year. Don't be scared away by the long list of ingredients--it's mostly spices. There are so many versions of curry out there. I don't know that this one is authentic, but I like it because it's simple and basic--just chicken and sauce. I like to serve a lot of "mix-ins" on the side. That way everyone can customize their dish. Some of my favorite toppings are peanuts, golden raisins, chopped bell peppers, chopped green onions and mango chutney, but feel free to get creative! I've used both yellow and red curry powders in this dish. With the tomato sauce, it ends up as a red curry either way. If you don't have garam marsala, it's simply a mix of spices listed here. I like to serve this with Indian Naan Bread, so the rest of the non-curry loving family members have something to eat.
Who Dished It Up First
Adapted from allrecipes.com
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