• 9392dc6c2af5237b6f4e106f73ea5af6

Indian Chicken Curry

This curry chicken is quick enough for a weeknight meal.

Prep
Cook
Serves 6people
Ingredients
8
ea. Bone-in chicken breast halves, skinless
T.T. Salt and pepper, to taste
1
tbsp Olive oil
2
ea. Onions, peeled and quartered
1
tsp Finely chopped ginger root
1
tsp Crushed garlic
1
tbsp Hot (Madras) curry powder
1
ea. (15 oz.) can tomato sauce
1
ea. (10 oz.) Can coconut milk
4
ea. Whole clove
4
pods Cardamon
1
ea. Cinnamon stick
t.t. 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 onions 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.

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