Yields:
2 Servings
Difficulty: Easy
Prep Time: 15 Mins
Cook Time:
15 Mins
Total Time:
30 Mins
At the end of my culinary studies I did a brief externship with Melinda’s Heaven. The owner asked for an article on the curries of Asia and for an original recipe. I so loved the variances that I came up with 3. This is one of those recipes. The article can be found at https://goodeatsgreatmemories.com/2019/09/15/curry-of-the-asian-continent/
Ingredients
Adjust Servings
Instructions
- Sprinkle the chicken with 1/8 teaspoon of salt
- Heat the oil in a large skillet over high heat, partially cook the chicken until completely browned. Transfer the browned chicken breasts to a plate and set aside.
- Reduce the heat under the skillet to medium-high, add the onion, garlic, and ginger to the oil remaining in the skillet, and cook and stir until the onion turns translucent about 5 minutes.
- Stir the cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture, allow to heat together for about 1 minute while stirring.
- Mix the tomatoes, yogurt, 1 teaspoon chopped cilantro, and 1/8 teaspoon salt into the mixture.
- Return the chicken breast to the skillet along with any juices on the plate. Pour the remaining 4 tablespoons water into the mixture, bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 teaspoon cilantro over the chicken
- Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear about 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees. Sprinkle with lemon juice to serve.