Indian Chicken Curry
Whole canned tomatoes can be used for this dish; just crush them with your hands or chop them finely before adding.
- Servings: 4
Source: Martha Stewart Living, December/January 1996
- 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
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.
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.
Cover skillet, reduce heat to low, and cook until chicken is tender, turning once, about 15 minutes. Serve immediately, sliced if desired.