July 18, 2014

Healthy Chicken Curry

There are an infinite number of ways to make this recipe. I know because anyone I ask has a recipe of their own. Of course, the traditional version involves grilling the chicken pieces first, and adding it to a masala. This is a little hard to do in an apartment thus the need for modifications.
This is a super easy recipe that is healthy and delicious! I can usually get it on the table with some rice in about 30 minutes!


1 lb of boneless chicken breast, cut into pieces
1 medium yellow onion
1 medium Roma tomato
1 cup of water
1 tablespoon ginger-garlic paste
1 teaspoon chili powder
1 teaspoon cumin powder
1 teaspoon coriander powder
2 tablespoons oil
Salt to taste

2 tablespoons greek yogurt
1 tablespoon lemon juice
1 tablespoon tandoori masala


Marinate chicken for 2 hours or longer prior to cooking. Mix roughly chopped tomato, and onion, and ginger-garlic paste into a blender with 1 cup of water. Blend until smooth. Heat oil in large pan. Before it gets too hot, add in the blended mixture. Cook this on medium heat until mixture no longer looks crisp. This can take 10-15 minutes. Add in chicken pieces with the marinade. No need to discard it. This will add flavor to the curry. Stir in all the spices into mixture shortly after the chicken. Cook mixture on medium-high until chicken is cooked through, and the desired thickness for curry has been achieved. Reduce heat and cover. Let dish simmer for about 5-10 minutes on low heat. Serve with rice, naan, or roti


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