Chicken Curry

You would think that with Indian food being my very most favorite food in the world, I would have a lot more of those recipes on this blog. The fact is, I love to eat it but have never been great at making it. All that has changed since I have been on a quest for good and reasonably easy-to-follow recipes. This one is definitely a keeper. I cannot take credit for this photo--I usually photograph my own food--because I borrowed it from the Internet. One of these days I may make that right but for now, this is actually very much what it looks like, sans the naan (Indian bread) because I haven't mastered that yet. Parathas are much easier (basically whole wheat flour and water made into thick tortillas and fried in a pan).

Are you surprised to not see curry as one of the ingredients? That's because you're kind of making your own when you mix all these spices together.

My husband says, "Mmm, I love this food." See if yours does too.

4 TBS cooking oil

2 lb. chicken breast, cubed

2 large onions, chopped

2 large tomatoes, diced

2 TBS garlic paste

1 TBS ginger paste

3 TBS tomato paste

2 tsp coriander powder

1 tsp cumin powder

1/2 tsp turmeric powder

1/2 tsp red chilli powder

2 tsp garam masala powder

Chopped cilantro to garnish

In a large saucepan, heat half the oil and brown the chicken. Remove and set aside.

Heat the remaining oil and cook the onions until golden brown. In a food processor, blend the cooked onions, tomatoes, garlic paste, and ginger paste until smooth. Return the mixture to the pan.

Heat the mixture and add the tomato paste and all the spices. Mix well.

Add the chicken to the sauce and cook on medium heat until cooked through, about ten minutes. Garnish with chopped cilantro and serve with hot Indian bread and rice.