Chicken Curry

 

(Original recipe makes 4 servings)

Ingredients:

2 skinless, boneless chicken breast halves or use four skinless chicken drumsticks

4 tablespoons cooking oil

1 small onion, chopped
3 garlic cloves, minced
1/2 tablespoons fresh ginger, minced

1 tablespoon curry powder
1 teaspoon ground cumin
1/2 tablespoon ground turmeric

1 teaspoon ground coriander
1 teaspoon black pepper

1 (15 ounces) can crushed tomatoes or 5 fresh tomatoes, crushed
1 cup plain yogurt
1/4 cup chopped fresh cilantro
Salt to taste
1 teaspoon gram masala
1 tablespoon fresh lemon juice

Directions:

In a large skillet, heat 4 tablespoons of oil over medium-high heat. Cook the chicken until browned. Transfer the chicken pieces to a small bowl and set aside.

In the same skillet, add the onion and cook it until tender. 
Add the garlic and ginger roots and cook for one more minute. Stir the curry powder, turmeric, cumin, coriander, gram masala, salt and black pepper into the onion. Mix well for about few seconds. 

Add the tomatoes, yogurt, one tablespoon chopped cilantro, and chicken into the mixture. Bring the skillet to a boil. Reduce the heat and let the chicken cook very well (20-25 minutes).

 In the end, Sprinkle with lemon juice and cilantro to serve.

My Notes:

• This recipe is one of the most delicious recipes that I have made so far
• I don't make it very spicy. But If you like to cook and serve a very spicy Indian food, add more hot peppers to the recipe.
• Serve this incredible food over rice, or eat with your favorite bread.