| Ingredients |
| |
| 2 |
lbs |
boneless chicken breast |
| 2 |
each |
large onion, chopped |
| 2 |
Tbsp |
canola oil |
| |
| 1½ |
tsp |
cumin powder |
| 1 |
tsp |
salt |
| ½ |
tsp |
tumeric |
| ¾ |
tsp |
hot chili powder |
| 1 |
tsp |
garam masala powder |
| 1 |
cup |
hot water |
| |
| 1 |
each |
tomato paste can (6 oz) |
| 1 |
each |
tomatoes, peeled and diced in juice can (14.5 oz) |
| 4 |
Tbsp |
yogurt |
| 2 |
Tbsp |
lemon juice |
| 1 |
tsp |
ginger, minced |
| 2 |
each |
large garlic clove, minced |
| |
| ½ |
cup |
fresh parsley, chopped |
| |
|
| Preparation steps: |
- Saute the onions until golden brown, transfer to a large pot.
- Cut the chicken to small bite size pieces, add to the large pot.
- Mix the cumin powder, salt, tumeric, hot chilli powder and garam masala powder with the hot water, add to the large pot.
- Add all other ingredients to the large pot: tomato paste, diced tomatoes, yogurt, lemon juice, ginger and garlic.
- Bring to simmer and simmer for 30 minutes.
Serving: Garnish with fresh parsley.
|
| Personal notes |
|
This wonderful Indian curry is based on the recipe Shelina Pabani
shared with me. Although it is loaded with aromatic spices, it is not
too spicy.
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