More Great Recipes: Indian | Main Dish | Poultry

Chicken Curry


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Member since 2007

Serves | Prep Time | Cook Time

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


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.


Pairs Well With


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.

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