Indian Chicken Curry

We love to try all kinds of different foods, but we especially love all the different kinds of Asian foods. I would NEVER claim to be an expert cook when it comes to Asian food, but I do enjoy eating it! This is a recipe I found on allrecipes.com. I love that despite all the herbs and spices, it is relatively easy to make, and semi-authentic tasting.

This is not one my kids necessarily liked, they tried it, but it is definitely much different than the type of food we have on a regular basis.

It is worth a try, my husband and I LOVED it, it had a little spicy-kick, which we both like, hope you do too!

Indian Chicken Curry:

2 lbs. Boneless, skinless chicken      1 tsp. Cayenne pepper

2 tsp. Salt                                      1 T. water

½ c. cooking oil                              1-15 oz. Can crushed tomatoes

1 ½ c. onion, chopped                     1 c. plain yogurt

1 T. garlic, minced                          1 T. fresh cilantro, chopped

1 tsp. Ginger                                  1 tsp. salt

1 T. curry powder                           ½ c. water

1 tsp. Ground cumin                       1 tsp. Garam masala

1 tsp. Ground turmeric                   1 T. lemon juice

1 tsp. Ground coriander

Sprinkle chicken with 2 tsp. Salt. Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken to a plate and set aside. Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion is translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne and 1 T. water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix tomatoes, yogurt, 1 T. cilantro, and 1 tsp. Salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour ½ c. water into the mixture; bring to a boil, turning the chicken to coat with sauce. Sprinkle with garam masala. Cover the skillet and simmer until chicken is no longer pink in the center, about 20 minutes or 165 degrees in the center of the chicken. Sprinkle with lemon juice.