Chicken curry is one of the most popular chicken dishes in Northern India.
It's loaded with turmeric, a natural anti-inflammatory being studied at M.D. Anderson Cancer Center.
The owner of Green Chili Indian Bistro in St. Pete, Madhu Sharma, was kind enough to share this recipe with us.
800 grams boneless skinless chicken
3 onions finely chopped
1 tbsp. ginger/garlic paste
4 tomatoes chopped
4 tbsp. oil
1 tsp. turmeric powder
2 tbsp. coriander powder
2 tbsp. cumin powder
1 tsp. red chili powder
Salt to taste
1 tsp. garam masala
Cut chicken into small pieces. Puree tomatoes.
Heat oil in pan.
Add onions and sautee until translucent.
Add ginger and garlic paste and cook for a few more minutes.
Add turmeric powder, coriander powder, cumin powder, and red chili powder. Mix and add pureed tomatoes.
Cook for a few minutes. Add chicken to pan and salt. Add 1 cup water and bring to a boil.
Cover and cook until chicken is fully done.
Sprinkle garam masala powder and fresh cilantro on top.
Heather Van Nest