Smokey Yogurt Curry

Inspiration: AllRecipes

Can substitute chicken for lamb if you’re feeling fancy. Serve over basmati rice and with a side of naan, but not over naan with a side of basmati rice.

Ingredients

2 lbs boneless, skinless chicken breasts, halved 2 tsp salt ½ cup cooking oil 1 onion, chopped 1 tbsp garlic, minced 1 ½ tsp ginger root, minced 1 tbsp curry powder 1 tsp ground cumin 1 tsp ground coriander 1 tsp cayenne powder ½ cup water 1 can (15 oz) crushed tomatoes 1 cup plain yogurt 1 tbsp chopped cilantro 1 tsp salt ½ cup water 1 tsp garam masala 1 tbsp chopped cilantro 1 tbsp fresh lemon juice

Preparation

1. Sprinkle the chicken breasts with salt.

2. Heat oil in a large skillet over high heat. Partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.

3. Reduce heat under the skillet to medium-high. Add onion, garlic, and ginger to the oil remaining in skillet and cook and stir until onion turns translucent, about 8 minutes. Stir curry powder, cumin, turmeric, coriander, cayenne, and 1 tbsp of water into onion mixture. Allow to heat together for about 1 minute while stirring. Mix tomatoes, yogurt, 1 tbsp chopped cilantro, and 1 tsp salt into the mixture. Return the chicken breast to skillet along with any juices on the plate. Pour ½ cup water into mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle garam masala and 1 tbsp cilantro over chicken.

4. Cover skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165° F. Sprinkle with lemon juice to serve.