Monday, November 8, 2010

monday meals: chicken curry

five years ago, my friend melissa went to sri lanka for a couple weeks and came back with this recipe.

2 lb chicken breasts, diced
3 tsp salt
1/2 c oil
1 1/2 c finely chopped onions
1 tbs minced garlic
1 1/2 tsp finely chopped ginger (fresh)
1 tsp cumin
1 tsp turmeric
1 tsp coriander
1 tsp ground cayenne pepper
1/2 c water
1 15-ounce can of crushed tomatoes
2 tbs fresh cilantro, chopped
1/2 c plain yogurt
1 tsp garam masala
1 tbs fresh lemon juice

springle chicken with 2 tsp of the salt. in a large skillet, heat oil over high heat. add chicken in batches, browning on both sides. transfer chicken to a plate and set aside.

add onions, garlic, and ginger to the remaining oil. saute for 8 minutes over medium-high heat. stir in cumin, turmeric, coriander, cayenne, 1 tbs of water. stir well for 1 minute. add tomatoes, 1 tbs cilantro, yogurt, and remaining salt (1 tbs).

add chicken and any accumulated juices. pour in remaining water. bring to a boil, turning chicken about to coat with sauce. sprinkle with garam masala and remaining cilantro. cover skillet and simmer for 20 minutes.

serve over white rice.

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