Do you know curry? Indian Curry Chicken

If you like indian cuisine, they you are probably familiar with the spices curry powder and garam masala. These spices, whoa hold on. They aren't spices but are rather blends of spices. There are several different versions of each one. Curry powder is usually a blend of coriander, tumeric, cumin, red pepper and cardamom. You may also see mustard, fenugreek, chili, black pepper and salt.

Garam masala is also a blend of spices used in Inidan cuisine. The garam masala I have on my shelf is made by McCormick. It contains cardamom, coriander, cloves, cumin and cinnamon. You may see different versions. They are both wonderful additions to any food. I am posting a recipe for Indian Chicken Curry.

Ingredients

2 ounds of skinless, boneless chicken breast halves

3 tsp kosher salt

1/2 cup cooking oil

1 1/2 cups chopped onion

1 tbs minced garlic

1 1/2 tsp minced fresh ginger

1 tbs curry powder

1 tsp cumin

1 tsp tumeric

1 tsp coriander

1 tsp cayenne

1 tb water

1 (15 oz) can of crushed tomatoes

1 cup plain yogurt

2 tbs chopped fresh cilantro

1/2 cup water

1 tsp garam masala

1 tbs fresh lemon juice

Sprinkle the chicken with 2 tsp of kosher salt.

Heat the oil in a large skillet. Partially cook the chicken in batches until browned. Set the chicken on a plate and set aside.

Reduce the heat to medium high, add the onion, garlic and ginger to the oil, cook until the onions become translucent, Stir in the curry powder, cumin, tumeric, coriander, cayenne and 1 tbs of water, allow the mixture to heat up while stirring, Add the tomatoes, yogurt, 1 tbs cilantro, and 1 tsp of salt, Return the chicken to the skillet and any juices on the plate. Pour in 1/2 cup of water and bring it to a boil, turn the chicken to coat with the sauce. sprinkle the garam masala and 1 tbs of 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 20 minutes. Take the temperature of the chicken breast and it should be at least 165 F. place the chicken and sauce over white rice. Sprinkle with fresh lemon juice and serve.