Indian Chicken Curries (Murgh Kari)

Ingredients:

• 2 pounds boneless, skinless chicken breasts
• 1/2 cooking oil
• 1 1/2 C chopped onion
• 1 T minced garlic
• 1 1/2 tsp minced fresh ginger root
• 1 T curry powder
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp cayenne pepper
• 1 T water
• 1 (15-ounce) can crushed tomatoes
• 1 C plain yogurt
• 1 T chopped fresh cilantro
• 1 tsp salt
• 1/2 C water
• 1 tsp garam masala
• 1 T chopped fresh cilantro
• 1 T fresh lemon juice

Directions:

1. Heat oil and brown chicken.  Transfer chicken to another plate and set aside.
2. Reduce heat to med-high; add onion, garlic, and ginger to remaining oil and cook until onion turns translucent.
3. Stir in the curry powder, cumin, turmeric, coriander, cayenne and 1 T of water into the onion mixture.  Allow to heat together for about 1 minute while stirring.
4. Add the tomatoes, yogurt, cilantro and 1 tsp salt into mixture.
5. Return the chicken to the skillet.  Pour 1/2 C water into the mixture, simmer, turning the chicken to coat with the sauce.
6. Sprinkle the garam masala and 1 T cilantro over the chicken.
7. Cover and simmer until the chicken is no longer pink.
8. Sprinkle with lemon juice to serve.

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Ingredients:

• 3 T oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 T curry powder
• 1 tsp ground cinnamon
• 1 tsp paprika
• 1 bay leaf
• 1/2 tsp grated ginger root
• 1/2 tsp sugar
• salt to taste
• 2 skinless, boneless breast halves, cut into bite-sized pieces
• 1 T tomato paste
• 1 C plain yogurt
• 3/4 C coconut milk
• 1/2 lemon, juiced
• 1/2 tsp cayenne pepper

Directions:

1. Heat oil in skillet and saute onion until lightly browned.  Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt.  Continue stirring for 2 minutes.
2. Add chicken, tomato paste, yogurt and coconut milk.
3. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
4. Remove bay leaf and stir in lemon juice and cayenne pepper.  Simmer 5 more minutes.
5. Serve with naan or rice.