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Indian Chicken Curry
Aromatic Indian spices and creamy yogurt create a simple dish with fabulous flavor.
-
4
Servings
-
35 min
Prep Time
-
30 min
Cook Time
Ingredients
- 1 tablespoon vegetable oil
- 2 medium yellow onions, chopped
- 2 cloves garlic
- 1 teaspoon cayenne pepper
- 1 tablespoon ground coriander (or less to taste)
- 2 teaspoons garam masala
- Salt to taste
- 2 cups plain yogurt
- 4 boneless, skinless chicken breasts (1 pound)
- 2 tablespoons Horizon Organic unsalted butter
- Prepared basmati or brown rice
Preparation
- Heat oil in a large non-stick skillet over medium high heat. Sauté chopped onions until tender and golden, about 10 minutes.
- Add garlic and sauté another 3 minutes. Add cayenne, coriander, garam masala and salt.
- Stir in yogurt. Lower heat, cover and simmer for 10 minutes. Remove from heat and cool.
- Pour cooled yogurt mixture into a food processor or blender and quickly pulse to combine. Set aside.
- Cut the chicken breasts into bite-sized pieces. Heat butter in large skillet over medium-high heat.
- Add chicken and sauté for 5 minutes until lightly browned on all sides.
- Add the yogurt puree to chicken and bring to a simmer. Cover pan and simmer for 30 minutes, until chicken is tender.
- Serve hot over basmati or brown rice.
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