Indian Style Chicken Curry

 Sunday, September 11, 2011

I fell in love with Indian cuisine during my first semester of college when I visited a restaurant called Sitar India in Philadelphia, PA. Ever since then, I crave Indian food at least once a week. I have cooked several Indian curry recipes, but I finally found my go-to Indian curry recipe. I followed this recipe almost to a T, but made a couple modifications to better suit my palate. Here are the ingredients I used:

Pictured: (L to R) cayenne pepper, garam masala, coriander, crushed tomatoes, curry powder, turmeric, plain yogurt, boneless chicken breast, cilantro, onions
Not pictured: minced garlic, potato, ground ginger, cumin

Directions:
1) Cut 2 lbs of chicken into bite sized chunks. Season with 2 tsp of salt. Cook chicken until lightly browned.
2) Put chicken aside. In the same skillet, cook 1.5 cups of diced onions, 1 tbsp of minced garlic, and 1 tsp of ground ginger until the onions are translucent.
3)Stir in 1.5 tsp of curry powder, 1 tsp of coriander, 1 tsp of turmeric, 1.5 tsp of cayenne pepper, 1 tsp of cumin, and 1 tbsp of water. Cook for about 1-2 minutes.
4) Mix in crushed tomatoes (14.5 oz), 1 cup of plain yogurt, 1 tbsp of chopped cilantro, 1 diced potato, and 1 tsp of salt.
5) Return the chicken to the skillet and add 1/2 cup of water. Bring to a boil.
6) Add 1 tsp of garam masala and 1 tbsp of chopped cilantro. Reduce heat, cover, and let it simmer for 30 minutes.
7) Serve over rice, naan bread, or whatever your heart desires.

Link to original recipe
: http://allrecipes.com/recipe/indian-chicken-curry-murgh-kari/detail.aspx

I poured a generous amount over jasmine rice. It was delicious! Keep in mind, Indian cuisine is generally spicy. I have a high tolerance for heat, so I added more cayenne than the recipe called for. I will definitely be making this on a regular basis.

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