Indian Chicken Curry

Simmering, aromatic flavours

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Ingredients

8 bone-in chicken breast halves, skinless
salt and pepper to taste
1 tablespoon olive oil
2 onions, peeled and quartered
1 teaspoon finely chopped fresh ginger root
1 teaspoon crushed garlic
1 tablespoon hot (Madras) curry powder
1 (15 ounce) can tomato sauce
1 (10 ounce) can coconut milk
4 whole cloves
4 pods cardamom
1 cinnamon stick

Preparation

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.

Saute onions in skillet until translucent; add ginger and garlic and saute until fragrant, then stir in curry powder.

Return chicken to skillet and add tomato sauce, coconut milk, cloves, cardamom and cinnamon stick. Season with salt to taste and stir all together.

Reduce heat to low and simmer until chicken is tender and cooked through (no longer pink inside), about 20 to 25 minutes.

This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses and is best served with fresh Naan bread or Jasmine rice.
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Total votes: 5
Average vote: 4
time
Total Time:
Prep
Cook
60 mins
15 mins
45 mins
yield
Yield:
6 servings
level
Level:
Medium
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