Indian-Style Curried Chicken
Nate Brown
ingredients
- 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
- 1 tbs lemon juice
- 1/2 tsp kosher salt
- 1/4 tsp fresh ground black pepper
- 3 medium tomatoes, cored & quartered
- 3 tbs coarsely chopped garlic
- 1 tbs coarsley chopped fresh ginger
- 2 tbs EVOO
- 2 cups finely chopped onion
- 2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1/4 tsp ground tumeric
- 1/4 cup chopped fresh cilantro
- 1/2 tsp garam masala
- 2 cups hot cooked brown basmati or long grain brown rice
directions
- 1
Place chicken in a medium bowl. Add lemon juice, kosher salt, and black pepper; toss to coat. Set aside.
- 2
In a blender or food processor combine tomatoes, garlic, and ginger. Cover and blend or process until smooth, stopping and scraping side as necessary; set aside.
- 3
In a large skillet heat olive oil over medium heat. Add onion; cook and stir about 8 minutes or until golden brown. Add tomato mixture, coriander, cumin, cayenne pepper, and turmeric. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally.
- 4
Add chicken to the skillet; stir to coat with the tomato mixture. Return to boiling; reduce heat. Cover and simmer about 15 minutes or until chicken is tender and no longer pink. Remove from the heat; stir in cilantro and garam masala.
- 5
Serve with brown rice.
notes
This recipe is awesome...Extremely flavorful !!!!
Source: Nate Brown
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