You could also use boneless, skinless chicken thighs to make this rich and delicious Indian main dish recipe; just cook it a bit longer.
Prep Time: 20 minutes
Cook Time: 25 minutes
Ingredients:
- 2 lbs. boneless, skinless chicken breasts, cut into 1" pieces
- 2 Tbsp. lemon juice
- 1 Tbsp. olive oil
- 2 tsp. curry powder
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1 Tbsp. finely chopped ginger root
- 1 Tbsp. olive oil
- 1 Tbsp. butter
- 1 Tbsp. curry powder
- 1/8 tsp. white pepper
- 1/2 tsp. salt
- 2 cups tomato puree
- 2 Tbsp. butter
- 1/2 cup heavy cream or evaporated milk
Preparation:
In medium bowl, place chicken pieces and sprinkle with lemon juice, olive oil, and 2 tsp. curry powder. Toss to coat and set aside.In heavy skillet, cook onion, garlic, and ginger in 1 Tbsp. olive oil and 1 Tbsp. butter until fragrant. Add curry powder, pepper, salt, tomato puree, and 2 Tbsp. butter and simmer for 10 minutes.
Stir in marinated chicken pieces. Bring back to a boil, then reduce heat and simmer for about 15 minutes until chicken is thoroughly cooked. Stir in heavy cream or milk and serve over hot cooked rice (basmati, if you can!). Serves 4-6
