Mild Chicken Curry

Whole canned tomatoes can be used for this dish; just crush them with your hands or chop them finely before adding.

Photo by kimber m.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    tablespoons olive oil

  • 2

    chicken breasts (about 12 ounces), boneless and skinless, split

  • Salt and freshly ground black pepper

  • 1

    large onion, peeled and cut into 1/4-inch dice (about 1 1/2 cups)

  • 1

    tablespoon minced garlic (about 2 large cloves)

  • 1

    tablespoon grated fresh ginger

  • 1

    tablespoon fine Indian curry powder

  • 1 1/2

    teaspoons ground garam masala, optional

  • 1/2

    cup crushed canned tomatoes

  • 3/4

    cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat

Directions

1.In a straight-sided medium skillet, heat oil over medium-high heat. Season chicken breasts with salt and pepper, place in skillet, and cook until golden brown on both sides, 6 to 8 minutes. Remove chicken breasts, and set aside. Reduce heat to medium low. 2.Add onions, and saute, stirring, for about 2 minutes. Stir in garlic, and cook until onions are golden brown, about 5 minutes. Add ginger, curry, and garam masala, and cook, stirring, 1 to 2 minutes. Stir in tomatoes and stock. Add reserved chicken breasts, and bring to a boil. 3.Cover skillet, reduce heat to low, and cook until chicken is tender, turning once, about 15 minutes. Serve immediately, sliced if desired.

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