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Ingredients
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- 3 tablespoons vegetable oil
- 2 cinnamon sticks (or 1 teaspoon ground cinnamon)
- 1 bay leaf
- 4 tablespoons curry powder
- 2 teaspoons garam masala
- 1 teaspoon paprika
- 1 large yellow onion, diced small
- 1/2 serrano chili, seeds removed and diced fine
- 2 garlic cloves, minced
- 2 teaspoons fresh ginger, grated
- 1 teaspoon kosher salt (or 1/2 teaspoon table salt)
- 15 ounces diced tomatoes, drained
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup plain yogurt
- 1/2 cup coconut milk
Instructions
- Heat oil in a large skillet, add cinnamon sticks and bay leaf to toast for about 30 seconds.
- Add curry powder, garam masala, and paprika, toasting for another 30 seconds.
- Incorporate diced onion, serrano chili, ginger, garlic, and salt; sauté until onion is translucent.
- Stir in drained diced tomatoes and cook until they break down.
- Add chicken pieces, yogurt, and coconut milk; bring to a gentle simmer.
- Cook uncovered for 20 to 25 minutes, adjusting salt and adding a pinch of sugar if needed.
- Serve with rice or naan.
Notes
Take time while sautéing aromatics for enhanced flavor.
Adjust serrano chili to suit your spice preference.
Let the dish sit briefly after cooking to meld flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Calories: 450
- Sugar: 5
- Sodium: 800
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 4
- Protein: 35
- Cholesterol: 90