Spiced through and through…
This spicy chicken curry is chock full of spices, from fiery cayenne pepper to flavorful garam masala. It’s a long list of ingredients, but don’t be fooled. This, like many curries, is surprisingly simple to pull together with minimal prep work to boot. All you need is a well stocked spice rack to bring the bold flavor to life. Serve over rice, and don’t forget the naan bread. It’s perfect for mopping up the spicy sauce.
- 2 pounds chicken breast skinless and boneless
- 1 can crushed tomatoes 15 ounce can
- 1 large onion chopped
- 1 cup plain yogurt
- 1/2 cup vegetable oil
- 1/2 cup water plus 1 tablespoon
- 1 tablespoon curry powder
- 1 tablespoon garlic minced
- 1 tablespoon cilantro chopped
- 1 tablespoon lemon juice
- 2 teaspoons salt divided
- 1 1/2 teaspoons fresh ginger minced
- 1 teaspoon cayenne pepper
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon black pepper
- Cut the chicken breasts into 2 inch pieces, then sprinkle the pieces evenly with 1 teaspoon of salt and the black pepper.
- Pour the vegetable oil into a skillet over high heat. Once the oil is hot, cook the chicken until browned. Do not worry about cooking the chicken through. Brown it, then place to the side.
- Lower heat to medium-high, then add the onion, ginger, and garlic. Cook, stirring often, until the onion turns translucent.
- Add to the onion mix the curry powder, cayenne pepper, ground cumin, ground coriander, ground turmeric, and one tablespoon of water. Stir while heating for one minute.
- Add in the crushed tomatoes, plain yogurt, cilantro and the last teaspoon of salt. Stir to combine.
- Add the chicken back into the skillet, plus an additional 1/2 cup water. Stir the mix thoroughly, bring the mix to a boil, then lower heat and simmer, covered, for 20 to 25 minutes to cook the chicken through.
- Uncover, check that the chicken is cooked through, then add the garam masala. cilantro, and lemon juice. Stir one last time, then serve over rice.