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Chicken Curry with Tomatoes

Curry doesn't traditionally have tomatoes, but we find that the addition makes for a unique and fantastic flavor combination. This basic chicken curry recipe is so simple and easy that you'll mark it as your new favorite curry dish. Make it for your family and watch their faces light up at the great taste!

Cooking Time45 min

Ingredients

  • 3 chicken breast halves--bonless and skinless
  • 1/2 medium white or yellow onion, finely chopped
  • 1 teaspoon fresh garlic, minced
  • 1 can reduced sodium chicken broth
  • 1/3 cup sour cream
  • 1/3 cup plain low-fat yogurt
  • 1 quart stewed tomatoes, chopped, drained
  • Light olive oil for sauteeing
  • 1 teaspoon cumin seed, whole
  • 1 teaspoon coriander seed, whole
  • 1 teaspoon turmeric
  • 1 teaspoon ginger, dry, powdered
  • 1/2 teaspoon chile powder, mild
  • 1 teaspoon cinnamon
  • 1/4 teaspoon clove
  • 1/2 teaspoon white pepper
  • 12 cardamom pods, cracked, seeds removed

Instructions

  1. Cut chicken breasts into 1/2" x 1" chunks. Place in glass bowl and set aside.
     
  2. In a hot dry cast iron skillet, dry roast the cumin and coriander seeds for 30-60 seconds. Do not burn. Remove roasted seeds from skillet.
     
  3. Open cardamom pods and remove the black seeds. Throw away the woody pods. Add toasted cumin and coriander seeds and other spices to a spice or coffee grinder and grind to a fine powder.
     
  4. Sprinkle all the powdered spices over the skinless chicken pieces and mix well with a spoon.
     
  5. Be sure all the chicken pieces are coated with the spice mixture. Cover and place in refrigerator to marinate for at least two hours or overnight.
     
  6. Place 1 tablespoon of olive oil in tava, wok, or large saute pan. Heat oil and add chopped onions. Saute until translucent. Add garlic and saute another 30 seconds. Remove onions and garlic from pan and set aside.
     
  7. Remove chicken from refrigerator and add some more oil to the pan and saute the chicken pieces a few at a time until browned.
     
  8. Set the browned chicken aside and saute more until all the chicken has been browned. Do not overheat the pan as this will burn the spices stuck to the pan. If the spices on the bottom of the pan are burned, then wash the pan.
     
  9. Return the chicken to the pan and add the sauteed onions and garlic. Add chicken broth to pan. Mix ingredients well, deglazing the browned spices off the bottom of pan.
     
  10. Simmer chicken uncovered until liquid is reduced by half, about 45 minutes. Add drained tomato chunks.
     
  11. Continue to simmer another 5 minutes or so. The liquid should be reduced so that it is the thickness of gravy.
     
  12. Mix the sour cream and the low-fat plain yogurt together well. Remove the pan from the heat and stir in the sour cream-yogurt mixture. Serve immediately over plain basmati rice.

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