Page 43 - TOH_Edition16

INGREDIENTS
2 lbs. skinless, boneless chicken breast halves
3 tsp. salt, divided
1⁄2 cup cooking oil
1 1⁄2 cups chopped onion
1 tbsp. minced garlic
1 1⁄2 tsp. minced fresh ginger root
1 tbsp. curry powder
1 tsp. ground cumin
1 tsp. ground turmeric 1 tsp. ground coriander 1 tsp. cayenne pepper
1 tbsp. + 1⁄2 cup water
1 15 oz. can crushed tomatoes
1 cup plain yogurt
2 tbsp. chopped fresh cilantro, divided
1 tsp. garam masala
1 tbsp. fresh lemon juice
ANKOLA FAMILY – CROYDON, PA
“The taste of this dish is awesome. It’s my mother’s favorite.”
RITU ANKOLA
CHICKEN CURRY
1 Sprinkle chicken with 2 tsp. salt.
2 Heat oil in a large skillet over high heat. Partially cook the chicken
in batches until completely browned. Transfer chicken to a plate and set aside.
3 Reduce heat to medium and add onion, garlic and ginger to the skillet. Cook and stir until the onion turns soft and translucent, 5-8 minutes. Stir in curry powder, cumin, turmeric, coriander, cayenne and 1 tbsp. water. Heat together for 1 minute while stirring.
4 Add tomatoes, yogurt, 1 tbsp. cilantro and 1 tsp. salt. Stir to combine.
5 Return chicken 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 remaining cilantro over the chicken.
6 Cover skillet and simmer until chicken breasts are no longer pink in the center and juice run clear, about 20 minutes. (Instant-read thermometer inserted into the center should read at least 165°F.) Drizzle with lemon juice and serve.
Serves 2.
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