I have really getting into Indian food lately. I love all the different flavors of the spices. My family gobbled this up as well. This is a quick and very easy dish to make. Give it a try. I served it with some delicious Naan bread which is a very popular Indian bread.
2 lbs. skinless, boneless chicken breasts, cut into large chunks
2 tbsp. canola or vegetable oil
1 large onion, chopped
4 garlic cloves, minced
1 tbsp. fresh ginger, minced
1 tsp. ground cumin
1 tbsp. curry powder
1 tsp. ground turmeric
1 tsp. ground coriander
2-3 tbsp. fresh cilantro, chopped
1/2 tsp. cayenne pepper, or to taste
1 (15 oz) can crushed tomatoes
1 cup plain non fat yogurt, preferably Greek
1/2 cup water
1 tsp. garam masala
salt and pepper, to taste
Lay chicken on a plate and sprinkle both sides with salt and pepper. Add the oil to a large non stick skillet and over medium heat, cook the chicken until brown. You will have to cook them in batches. Don’t crowd the pan. When all the chicken is done, transfer to a plate and set aside.
To the pan add the garlic, onion and ginger and cook until the onion is translucent and the ginger is fragrant, about 8-10 minutes. Add in the cumin, curry, coriander, turmeric, garam masala and cayenne. Stir to combine. Add in the tomatoes and yogurt and a bit of salt along with about 1 tbsp. of the cilantro. Mix well. Add the chicken back into the pan with the water and mix. Bring to a boil and then cover and lower the heat to a simmer. Cook for about 15-20 minutes until chicken is done.
Original recipe adapted from Allrecipes