Disclaimer: This recipe was not my own, but I liked it so much this weekend, I wanted to share. recipe here I made it twice this weekend, once with chicken, once with high protein tofu. Also, the second time I made it, I only had a can of tomato paste, so I used that+extra water instead of crushed tomatoes, and it was still fine!
Ingredients:
-2 lbs skinless, boneless chicken breasts (or 1 lb of high protein tofu, or any other protein you'd like to use)
-3 tsp salt
-1/2c cooking oil
-1-1/2 cups chopped onion
-1tbsp minced garlic
-1-1/2 tsp minced fresh ginger root
-1 tbsp curry powder
-1 tsp ground cumin
-1 tsp ground turmeric
-1 tsp ground coriander
-1 tsp cayenne pepper
-1 15 oz can of crushed tomatoes
-1 cup plain yogurt
-2 tbsp chopped fresh cilantro
-1 tsp salt
-1/2 cup water + 1 tbsp water
-1 tsp garam masala
-1 tbsp fresh lemon juice
Directions:
-Sprinkle the chicken breasts with 2 teaspoons salt.
-Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
-Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
-Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.
bon appetit
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