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Indian Chicken Curry Recipe | |
Indian & Pakistani Chicken | |
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Ingredients:
8 skinless, boneless chicken breast halves Salt and pepper to taste 1 tablespoon olive oil 2 onions, peeled and quartered 1 teaspoon crushed garlic 3 teaspoons curry powder 1 (15 ounce) can tomato sauce 1 (10 ounce) can coconut milk 1 tablespoon whole cloves 1 teaspoon ground cardamom 1 cinnamon stick salt to taste
Directions:
1 Rinse chicken and pat dry; season with salt and pepper to taste. Heat oil in a large skillet over medium high heat, then saute chicken until browned. Remove chicken from skillet and set aside. 2 Saute onion in skillet until translucent; add ginger and garlic and saute until fragrant, then stir in curry powder. 3 Return chicken to skillet and add tomato sauce, coconut milk, cloves, cardamom and cinnamon stick. Season with salt to taste and stir all together. 4 Reduce heat to low and simmer until chicken is tender and cooked through (no longer pink inside), about 20 to 25 minutes. Makes 6 servings
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