Homemade Indo-Pakistani Chicken Curry uses fresh tomatoes (not canned) for an amazingly fresh flavor.
This authentic recipe was written by Kim Rashid, one of our long time members. Â It is reprinted with permission.
Servings : 4
Ingredients
- 1 Tbsp extra virgin olive oil
- 1 onion small, diced
- 1 lb boneless, skinless chicken breast cubed
- 1 Tbsp bottled minced garlic
- 1 tsp salt
- 1/2 tsp ground turmeric
- 1/4 tsp cayenne pepper or more or less, to taste
- 1/4 tsp cumin
- 12 roma tomato or any tomato
- 1/2 cup plain yogurt optional
- 1 batch cooked brown rice see notes
Instructions
- Heat olive oil in a large skillet over medium heat. Add onions. Cook 5 min or until translucent. Add chicken. Cook 5 minutes, stirring frequently, to brown.
- Add garlic, salt, turmeric, cayenne, cumin, tomatoes, and 1/4 cup water. Cover and let cook 10 minutes, or until tomatoes are dissolved and chicken is tender.
- Add 1/2 cup yogurt, if desired. Cover and simmer 15 minutes. Serve over cooked brown rice.
Notes
NOTE: Â Make sure to add the brown rice recipe to your plan as well
BROWN RICE: Â RECIPE HERE
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