Recipe by Kathleen Constance
This recipe was in our local newspaper and I had to try it right away! It was delicious and a big hit at the table! Then I looked on 'Zaar to compare it to others and discovered a few variations. I really liked this one, but might try a couple of the others for comparison purposes. This one is comfortably spicy. The cayenne pepper can be varied to your own preference. The chicken breast cubes are not marinated, but when cooked in the sauce, they are tender and juicy!
Top Review by Opheila
this 'curry' of sorts was one of the best I have ever had! my family usually doesn't like curries, or anything of the sort, so when they loved it I rejoiced! this recipe was SO easy to follow and produced WONDERFUL results. i had to substitute chili power for cayenne pepper but it still turned out amazing. the smell of the spices made my whole house smell like and Indian restaurant!! i will definitely recommend this recipe to many friends and i will make it again an again!! thanks so much Kathleen!!
- 3 -4 boneless skinless chicken breasts (approx. 1.5 lbs)
- 2 tablespoons olive oil or 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 1⁄2 teaspoon ground cardamom
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon coriander powder
- 1⁄2 teaspoon cayenne pepper
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground turmeric
- 1 teaspoon paprika
- 2 teaspoons garam masala
- 1 tablespoon fresh ginger, grated
- 1 -2 large garlic clove, minced
- 1 (14 ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 1 cup chicken stock or 1 cup water
- 2 -3 tablespoons plain yogurt
- fresh cilantro
Directions See How It's Made
- Chop the chicken breasts into bite-size cubes and put aside. Mix all the dried spices in a small glass bowl. Heat the oil in a large skillet and cook the onions until very tender and lightly golden. Mix in the dried spices, grated ginger, and minced garlic and cook 1 minute more. Add the diced tomatoes (undrained), tomato paste, and chicken stock or water. Bring to a simmer and cook for about 5 minutes. Add the chicken pieces, return to a simmer and cook until chicken is cooked through and the sauce has thickened, approximately 15 or 20 minutes. Stir in yoghurt and heat through a minute or two. Taste, and add salt if necessary. Garnish servings with cilantro sprigs. (I actually chopped the cilantro and added it to the sauce just before serving.) Serve with basmati rice and naan.