In this easy Indian chicken curry chicken breasts are slowly simmered in a spicy curry sauce with yogurt, tomatoes, onion, garlic, and ginger.
Preparation Time
20 mins
Cooking Time
40 mins
Total Time
60 mins
Calories
427 Calories
Recipe Instructions
Step 1
Sprinkle the chicken breasts with 2 teaspoons salt.
Step 2
Heat oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned on all sides. Transfer browned chicken breasts to a plate and set aside.
Step 3
Reduce the heat to medium and add onion, garlic, and ginger to the oil remaining in the skillet. Cook and stir until onion turns soft and translucent, 5 to 8 minutes. Stir curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Add tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt to the mixture; stir to combine.
Step 4
Return chicken breast to the skillet along with any juices on the plate. Pour in 1/2 cup water and bring to a boil, turning the chicken to coat with the sauce. Sprinkle garam masala and 1 tablespoon cilantro over the chicken.
Step 5
Cover the skillet and simmer until 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 degrees F (74 degrees C). Drizzle with lemon juice to serve.
