If you have never made chicken curry before, then prepare to be amazed by this recipe! This classic Indian dish is very approachable to make with very simple and healthy ingredients.
Recipe by: Mayumi Tavalero
Recipe Serving Size10servings
Cooking Tools Required
Can Opener, Cutting board, Food Processor, Measuring cups and spoons, Mixing spoon, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove
4poundboneless skinless chicken breastdiced into bite-sized pieces
4tablespoonextra virgin olive oil
30ouncecanned crushed tomatoes2 cans
In a large skillet over medium-high heat, combine 1 tablespoon of oil, diced onion, and garlic.
Once onions have softened and garlic is fragrant, add in tomatoes, curry powder, garam masala, paprika, chili powder, cumin, and tumeric. Lower the heat to medium and cook about 10 minutes, occasionally stirring.
Remove the sauce from the pan and transfer to a food processor. Blend until smooth with the 2 tablespoons of water. Be careful as the sauce will be very hot.
In the sames skillet used for the sauce, place the remaining oil and chicken over medium-high heat. Season with a little salt and pepper. Cook until the chicken is almost completely cooked through before adding the sauce back into the pan.
Stir in the Greek yogurt and until everything is well combined and smooth before reducing the heat to medium-low for 10 minutes.
Serve with cilantro as garnish over either rice or with naan bread.
Heat in microwave on medium power, stirring occasionally until heated through.