CHICKEN CURRY

 

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Ingredients

  • 2 tablespoons olive oil
  • 4 boneless, skinless chicken breast halves (either leave them as is, or cut them into bite sized chunks)
  • Salt and Pepper
  • 1 large onion diced
  • 1 tablespoon minced garlic
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon curry powder
  • 1 1/2 teaspoon garam masala (optional but highly recommended)
  • 1/2 cup crushed canned tomatoes (if you only have whole tomatoes on hand, just chop them up)
  • 3/4 cup chicken stock

Directions

  • In a straight sided medium skillet, heat oil over medium high heat.
  • Season chicken with salt and pepper, place in skillet and cook until golden brown on both sides, 6 - 8 minutes.
  • Remove chicken and set aside. Reduce heat to medium low.
  • Add onions and saute, stirring for about 2 minutes.
  • Stir in garlic and cook until onions are golden brown, about 5 minutes.
  • Add ginger, curry, and garam masala, and cook, stirring, 1 - 2 minutes.
  • Stir in tomatoes and chicken stock.
  • Add chicken breast and bring to a boil.
  • Cover skillet, reduce heat to low, and cook until chicken is tender, turning once, about 15 minutes.
  • Serve immediately.

Notes

This is a tomato based curry sauce. The recipe comes from Martha Stewart. Her recipe calls for chicken breast halves. I prefer to cut the chicken into chunks.

Categories: Indian  Main Dish  Poultry 
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