Indian curry chicken recipe

Quite a time has passed since the coinage of the term organic and the word is now commonly used by all whenever there is discussion about food. The demand for the organic food is mainly driven for personal health and for environment protection. The statistics on food production reveals that global sales of organic food increased more than 170 % since 2002 although organic food cost 10 % to 40 % more than a conventionally produced similar product. This Indian curry chicken recipe is good spicy Indian chicken dish. Making the dish is pretty easier than you think and it tastes really good. When you present this to your friends and family, they will be treated to an Asian dish, which they would not have tasted so far in their lives. This recipe will help you to make the dish for six servings. Do not be worried on seeing the long list of ingredients. They are of small quantity, for adding taste and flavor.

Ingredients required

  • 2 pounds skinless, boneless chicken breast halves
  • 1 1/2 cups chopped onion
  • 1 tablespoon minced garlic
  • 1/2 teaspoons minced fresh ginger root
  • 1 tablespoon curry powder
  • 1/2 cup cooking oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon cayenne pepper
  • 1 (15 Oz) canned crushed tomatoes
  • 1 cup plain yogurt
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon spices mixture
  • 1 tablespoon fresh lemon juice
  • 1/2 cup water
  • 2 teaspoons salt

    Preparation method

    Sprinkle the chicken breasts with two teaspoons of salt. Pour the half a cup of oil in a large skillet and heat the oil over high heat .Partially cook the chicken in batches in the hot oil until the pieces become golden brown. Transfer the chicken to a plate and keep it aside. Reduce the heat under the skillet to medium high and then add garlic, onion, and ginger to the remaining oil in the skillet. Stir and cook for about 8 minutes until the onions stand translucent. Stir the curry powder, turmeric, cayenne, coriander, cumin and a tablespoon of water into the mixture of onion. For about a minute allow the heat and continue to stir. Separately mix the tomatoes, chopped cilantro, yoghurt and 1 teaspoon of salt and add to the mixture. Place the chicken breast in the skillet along with remaining juices, if any, on the plate. Pour 1/2 a cup of water into the mixture, boil and turn the chicken to get coated with sauce. Sprinkle the spice mixture and cilantro on the chicken. Cover the skillet until the chicken is cooked for about 20 minutes until no part of it is seen as pink in color. If you have a thermometer and you insert it in the chicken, it should read at least 165 degrees F to announce that the chicken is well cooked. After the chicken is fully cooked, sprinkle it with lemon juice and serve. Always serve hot so the chicken would taste very good.